How do I make crustless coconut pie with coconut milk?

To create a crustless coconut pie with coconut milk , swap out the dairy milk for canned, full-fat coconut milk. This variation enhances the coconut flavor and works beautifully for a dairy-free option. It’s also a favorite for those who prefer a more tropical twist to the classic recipe.

Can I make crustless coconut pie with condensed milk?

Yes! Making a crustless coconut pie with condensed milk adds extra richness and a sweet, velvety texture. Simply replace part of the milk in the recipe with sweetened condensed milk and reduce the added sugar slightly. This version is perfect for holidays or when you want a more decadent dessert.

What’s the best crustless coconut pie recipe?

The best crustless coconut pie is often the one that fits your taste and dietary needs. The classic recipe with eggs, sugar, milk, and shredded coconut is always a winner, but many people love using sweetened condensed milk for a creamier version. If you're looking for an old-fashioned touch, the Amish crustless coconut pie is a rustic, traditional alternative known for its deep, comforting flavor.

What is a crustless coconut pie?

A crustless coconut pie is a baked dessert that forms its own soft, custard-like base as it cooks—without requiring a traditional pastry crust. It uses eggs, milk, flour, and coconut flakes to create a moist interior and lightly golden outer layer. It's a perfect treat for anyone who loves coconut flavor but wants to skip the hassle of making dough.

Crustless coconut pie – The Best No-Fuss Coconut Dessert

Crustless Coconut Pie Perfection: The Only Recipe You’ll Ever Need

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 1 pie (8 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Description

This magic coconut custard pie is a breeze to whip up! It creates its own crust while baking, resulting in a golden base, creamy center, and toasty coconut top—an effortlessly impressive dessert.

Ingredients

Units Scale

4 eggs, beaten
1/4 cup butter
1/2 cup self-rising flour
1 teaspoon vanilla extract
1 3/4 cups white sugar
2 cups milk
7 ounces flaked coconut

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Instructions

Preheat oven to 325°F (165°C).
In a large bowl, combine the beaten eggs, butter, self-rising flour, vanilla extract, white sugar, milk, and flaked coconut.
Mix thoroughly until smooth and well combined.
Pour the mixture into a 10-inch deep-dish pie plate.
Bake for 30 to 40 minutes, or until the center is set and the top is lightly golden. A crust will naturally form on the bottom.
Allow to cool slightly before slicing and serving.

Notes

No crust needed—this pie makes its own as it bakes.
Use margarine if preferred instead of butter.
Chill leftovers for a firmer texture the next day.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 31g
Sodium: 160mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Find it online: https://www.cookingflash.com/crustless-coconut-pie/

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