Crustless coconut pie is one of my favorite desserts to make in a pinch because it comes together so easily in just one pan. This creamy custard pie is naturally crustless and gluten-free, made with a touch of gluten-free flour for structure and simple pantry staples. Shredded sweetened coconut adds a rich coconut flavor and chewy texture in every custardy bite. It’s a no-fuss dessert that slices beautifully, making it perfect for dinner parties, holidays, and potlucks alike.

I love a good pie, but sometimes I just don’t feel like fussing with making a crust. Gluten-free coconut cream pie is one of my favorites, but this crustless coconut pie is a little easier when I need a quick dessert without the extra steps. Using gluten-free all-purpose flour and sweetened shredded coconut gives the pie a chewy, golden top and creamy custard center. I bake it in a deep-dish pie plate, chill it for at least four hours, then slice it into glossy, custardy pieces that are as pretty as they are delicious. 

Gluten-Free Baking Tips

• Use sweetened shredded coconut only. Don’t swap it for unsweetened or flaked coconut. The sweetened shredded kind adds both flavor and just the right chewy texture. It also helps the pie hold together and form that signature “crustless” edge as it bakes.
• Bring all dairy and eggs to room temperature. Cold milk, cream, or eggs can cause the melted butter to seize up and create clumps in the batter. Let them sit out for about 30 minutes before mixing for a smooth, even custard.
• Use the right milk. Skim or low-fat milk won’t provide enough richness or structure for the custard to set properly. The higher fat content in 2% milk is key to a creamy, stable filling.
• Don’t replace heavy cream with milk. Heavy cream is essential for that velvety custard texture. Using milk instead will make the filling too thin and less decadent.
• Mix gently once the butter goes in. After adding the melted butter, whisk just until everything is combined. Over-mixing adds too much air, which can make the pie rise unevenly, then collapse or crack as it cools. A smooth, even batter gives you that perfect custardy texture.
• Avoid overbaking. The pie is perfectly baked when it reaches 180°F internally. The edges should be set while the center still has a gentle wobble. It will continue to firm up as it cools, so resist the urge to keep it in longer or you’ll end up with a dry texture.
• Expect the pie to puff up, then settle. When it first comes out of the oven, the center will look a little domed. That’s normal! It will sink slightly as it cools and sets, creating a smooth, custardy surface.

How to Make Gluten-Free Crustless Coconut Pie Step by Step

Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F (175°C). Spray a 9-inch deep-dish pie plate with nonstick cooking spray and set aside.

Mix the base: In a large mixing bowl, whisk together 1 cup granulated sugar, ¼ cup packed light brown sugar, ¼ cup melted unsalted butter (not too hot), 3 large eggs, and 1 egg yolk, all at room temperature. Whisk just until blended; don’t over mix or the batter will trap too much air.

Add the liquids: Pour in 1 cup 2% milk, 1 cup heavy cream, and 1 tbsp vanilla extract. Whisk gently until smooth and fully combined.

Add the dry ingredients: Whisk in ½ cup gluten-free all-purpose flour, 1 tsp baking powder, and ¼ tsp salt until no dry spots remain.

Fold in the coconut: Using a silicone spatula, stir in 1½ cups shredded sweetened coconut until evenly distributed throughout the batter.

Fill the pan: Pour the batter into the prepared pie plate and smooth the top evenly with your spatula.

Bake the pie: Place the pie plate on a large baking sheet to catch any spills. Bake for 55–60 minutes, or until the edges are set, the center is slightly jiggly but not liquid, and the internal temperature reaches 180°F.

Cool and chill: Let the pie cool completely on the baking sheet. Once cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours before slicing and serving.

Serving Suggestions

I love serving this crustless coconut pie chilled with a scoop of almond milk ice cream and a handful of fresh berries. The light coconut flavor pairs beautifully with warm fruit, especially over the holidays. It’s an easy dessert to bring to dinner parties or holiday gatherings since it slices cleanly and travels well. For a little extra flair, sprinkle toasted coconut or shaved chocolate on top just before serving.

Storage Instructions

Store any leftover crustless coconut pie in a sealed, food-safe container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days. The pie tastes best once it’s fully chilled and actually improves in texture after sitting overnight, so it’s a great make-ahead dessert for parties or holidays. 

You can also freeze the pie. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving. For the best texture, serve it cold or let it rest at room temperature for about 10 minutes before slicing.

To make-ahead, bake it the night before and let it chill overnight for a smoother slice the next day.

More Easy Crustless Desserts

• Crustless Apple Pie
• Crustless Pumpkin Pie
• Crustless Cheesecake