If you’re craving a simple, tropical-inspired dessert that tastes like it came straight from grandma’s kitchen, this Crustless Coconut Pie is your new favorite recipe. Imagine biting into a custard-like pie with a creamy, silky texture, laced with sweet coconut flakes that add just the right amount of chewiness. It’s rich, comforting, and bursting with coconut flavor in every slice. Best of all? You don’t need to fuss with making a pie crust—this recipe forms its own golden edges while baking. Perfect for weeknight desserts, holiday gatherings, or whenever you’re in the mood for an easy yet impressive sweet treat, this coconut pie is the definition of comfort food with a tropical twist.

This crustless coconut pie is also known as an “impossible pie” because it magically creates its own layers while baking. It’s light but satisfying, sweet but not overly heavy, and pairs beautifully with whipped cream, fresh fruit, or a drizzle of caramel. If you love coconut desserts but don’t want a complicated recipe, this one-bowl wonder is for you.

Why You’ll Love This Recipe

No crust required: Saves time and effort—just mix, pour, and bake.
Family-friendly: Loved by both kids and adults, perfect for gatherings.
Rich coconut flavor: Sweetened shredded coconut makes this pie unforgettable.
Minimal ingredients: Pantry staples create a bakery-worthy dessert.
Versatile serving options: Enjoy it plain, chilled, or dressed up with toppings.
Make-ahead friendly: Stays delicious for days, making it ideal for holidays.

Ingredient Breakdown

All-Purpose Flour: Provides structure so the pie sets up properly. Just a little goes a long way.
Granulated Sugar: Adds sweetness and enhances the coconut’s natural flavor.
Unsalted Butter: Brings richness and helps create a slightly golden top.
Milk: Keeps the custard soft, smooth, and creamy. Whole milk works best, but other options can be used.
Eggs: Bind the ingredients together while giving the pie its custard-like texture.
Vanilla Extract: Adds warm, sweet depth that complements the coconut.
Shredded Coconut (Sweetened): The star ingredient—adds chewy texture and irresistible flavor.
Salt: Just a pinch balances sweetness and enhances all the flavors.

Pro Tips

Use room-temperature ingredients: This helps the batter mix smoothly without lumps.
Grease the dish well: Even though this is a crustless pie, proper greasing prevents sticking.
Check doneness with a knife: Insert a clean knife into the center—if it comes out clean, it’s ready.
Cool completely before slicing: This ensures the custard has time to firm up and hold its shape.
Serve chilled for extra flavor: Refrigerating the pie intensifies the coconut taste.

Ingredient Swaps or Variations

Milk: Substitute whole milk with coconut milk for an even more tropical flavor.
Sweetened Coconut: Use unsweetened shredded coconut for less sweetness and a nuttier taste.
Flour-free: Replace the flour with almond flour or a gluten-free baking blend to make it gluten-free.
Flavor variations: Add a splash of rum extract or a sprinkle of nutmeg for a fun twist.
Add-ins: Mix in a handful of mini chocolate chips or chopped pineapple for added sweetness.

Serving Suggestions

This crustless coconut pie is delicious on its own, but it shines even more with a few thoughtful pairings. Serve it with a dollop of fresh whipped cream for a classic touch, or top it with toasted coconut flakes for added crunch. Fresh tropical fruit like mango, pineapple, or strawberries pairs beautifully with the creamy texture. If you want a more decadent dessert, drizzle with caramel sauce or a bit of melted chocolate before serving. It also makes a lovely addition to a brunch spread alongside coffee, tea, or mimosas.

Make Ahead + Storage Tips

Make ahead: This pie is perfect for preparing a day before serving since it sets beautifully in the fridge overnight.
Storage: Keep leftovers covered in the refrigerator for up to 4 days.
Freezing: For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: While this pie is usually served chilled or at room temperature, you can gently warm slices in the microwave for 15–20 seconds if you prefer it warm.

Cultural or Historical Notes

The “impossible pie” gained popularity in the mid-20th century as an easy, no-fuss dessert that magically forms layers during baking. Versions of coconut custard pies have roots in Southern cooking, where coconut was often used in celebratory desserts. Over time, the crustless coconut pie became a staple at family gatherings, church potlucks, and holiday tables, earning its reputation as a comforting yet tropical dessert.

Frequently Asked Questions (FAQ)

Why is it called “impossible pie”?
It’s nicknamed “impossible pie” because it forms a soft custard-like base and slightly golden edges while baking, without the need for a separate crust.

Can I make this pie dairy-free?
Yes! Substitute coconut milk or almond milk for regular milk, and use plant-based butter.

Does this pie need to be refrigerated?
Yes, since it contains milk and eggs, it should be refrigerated after cooling. It tastes even better chilled.

Can I use fresh coconut instead of shredded?
You can, but fresh coconut has more moisture. Stick to shredded sweetened coconut for the best texture.

Can I double the recipe?
Yes, simply bake in two pie dishes. If you try doubling in one larger dish, increase the bake time and check doneness carefully.

Emily