Indulge in a tropical treat without the fuss of a crust. This crustless coconut pie delivers creamy, rich coconut flavor in every bite, making it a perfect dessert for any occasion. Easy to prepare yet elegant enough to impress, this recipe will become a staple in your dessert repertoire. With minimal ingredients and maximum flavor, it’s both satisfying and sophisticated.
Ingredients List
- 1 cup sweetened shredded coconut
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or nonstick spray to prevent sticking.
2. Prepare the Custard
In a mixing bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and salt until smooth and well combined.
3. Add the Coconut
Fold in the shredded coconut and melted butter gently, ensuring the mixture is evenly combined without deflating the eggs.
4. Pour and Bake
Pour the mixture into the prepared pie dish. Bake for 40–45 minutes, or until the top is golden brown and the center is set but slightly jiggly.
5. Cool and Serve
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving. Garnish with additional toasted coconut or a light dusting of powdered sugar if desired.
Cook Time
- Prep Time: 10 minutes
- Baking Time: 40–45 minutes
- Cooling Time: 2 hours
Servings
- Serves 6–8 people
Nutritional Information (approx. per serving)
- Calories: 280 kcal
- Fat: 22 g
- Saturated Fat: 18 g
- Carbohydrates: 18 g
- Sugar: 16 g
- Protein: 4 g
Storage Instructions
Store the pie in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture may change and the custard may separate.
Suggestions
- Serve with a dollop of whipped cream for added richness.
- Pair with fresh tropical fruits like mango or pineapple for a vibrant dessert plate.
- For a lighter version, substitute half of the heavy cream with coconut milk.
Seasonal Relevance
This crustless coconut pie is perfect year-round but shines during summer months when tropical flavors complement seasonal fruits. It’s also an elegant choice for holiday dinners or special occasions.
Conclusion
With its creamy texture and delicate coconut flavor, this crustless coconut pie is both simple and sophisticated. Whether you’re a busy home cook or an aspiring dessert connoisseur, this recipe delivers a show-stopping dessert with minimal effort. Once you try it, it will quickly become a favorite for gatherings and cozy nights alike.
Crustless Coconut Pie Recipe
6
servings10
minutes40
minutes280
kcalA creamy, rich, and tropical dessert with all the flavor of coconut without the hassle of a crust. Perfect for summer gatherings, holidays, or a simple indulgence at home.
Ingredients
1 cup sweetened shredded coconut
¾ cup granulated sugar
3 large eggs
1 cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons unsalted butter, melted
Directions
- Preheat the Oven, Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
- Prepare the Custard, Whisk eggs, sugar, heavy cream, vanilla, and salt until smooth.
- Add the Coconut, Fold in shredded coconut and melted butter gently.
- Pour and Bake, Pour mixture into pie dish. Bake 40–45 minutes until golden and set.
- Cool and Serve, Cool to room temperature, refrigerate for 2 hours, and garnish as desired.
Recipe Video
Notes
- Can serve with whipped cream or fresh tropical fruits.
- Substitute half heavy cream with coconut milk for a lighter version.
- Avoid freezing; texture may change.
