Sure! Here’s a full, detailed recipe write-up for Crustless Coconut Pie, complete with history, benefits, method, nutrition, and more — perfect for a blog or recipe card.
Crustless Coconut Pie
A golden, custard-like pie that forms its own soft crust while baking — rich with tropical coconut flavor, simple ingredients, and no fuss.
Introduction
If you’re a fan of coconut desserts but don’t want the hassle of making a pie crust, this Crustless Coconut Pie is your dream come true. With its creamy custard center, golden top, and slight crisp at the edges, it practically bakes into layers — like magic. This pie has been passed around potlucks, picnics, and family dinners for decades. It’s the kind of dessert that wins hearts, disappears quickly, and begs to be made again.
It’s also incredibly easy — just mix, pour, and bake. Whether served warm or chilled, plain or with a dollop of whipped cream, it’s guaranteed to be a hit with coconut lovers everywhere.
Ingredients
- 1 cup shredded coconut (sweetened for a more dessert-like pie, unsweetened for a less sweet version)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted and cooled
Optional toppings:
- Whipped cream
- Toasted coconut flakes for garnish
Instructions / Method
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Mix dry ingredients: In a large mixing bowl, combine coconut, sugar, flour, baking powder, and salt.
- Add wet ingredients: Add eggs, milk, vanilla extract, and cooled melted butter. Stir until fully combined and smooth.
- Pour & bake: Pour the mixture into the prepared pie dish.
- Bake for 40–45 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Cool: Allow to cool at room temperature. Serve slightly warm, chilled, or at room temp.
- Garnish (optional): Top with whipped cream or a sprinkle of toasted coconut flakes before serving.
Formation / Texture
- Top: Golden and slightly crispy from the toasted coconut.
- Center: Soft and custard-like with hints of vanilla and buttery richness.
- Bottom: Lightly firm, mimicking a delicate crust from the flour and eggs settling during baking.
- It separates into layers on its own — the top is toasty, the middle creamy, and the bottom structured.
History
Crustless Coconut Pie rose to popularity in the mid-20th century, during the era of “impossible pies” — a name coined by Bisquick cookbooks. These pies would “magically” form layers during baking: a soft crust, a rich filling, and a golden topping. Coconut was a beloved flavor at the time, reminding many of tropical vacations or Southern baking traditions. This pie is often served at church suppers, family reunions, and during holidays, especially Easter or summer get-togethers.
Benefits
- No crust needed: Saves time and energy — great for busy bakers.
- One-bowl method: Less mess, no mixer required.
- Naturally gluten-adaptable: Swap in gluten-free flour if needed.
- Great for coconut lovers: Rich, sweet, and perfectly balanced.
- Keeps well: Refrigerates beautifully, making it a great make-ahead dessert.
Nutrition Information (Approximate per slice, based on 8 servings)
- Calories: 240
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Sugar: 14g
- Protein: 5g
- Fiber: 1g
Note: Using unsweetened coconut or a sugar substitute can reduce total sugar content.
Conclusion
Crustless Coconut Pie is the kind of dessert that looks simple but tastes like it took hours to make. With its nostalgic roots and tropical flavor, it’s perfect for both everyday cravings and special occasions. Plus, with minimal prep, it’s a great recipe for beginner bakers or those looking for something reliable, impressive, and downright delicious.
Lovers of This Pie Say…
- “It’s my go-to dessert for last-minute guests — everyone always asks for the recipe.”
- “My grandmother made this every Sunday. One bite brings back so many memories.”
- “I’m not usually a coconut fan, but this pie changed my mind!”
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