Crustless Coconut Pie

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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. It’s a no-fuss dessert that slices beautifully, making it perfect for dinner parties, holidays, and potlucks alike.

Prep Time10

Cook Time55

Chill Time4

Total Time5 5

Course: Baking, Dessert

Cuisine: American

Keyword: crustless coconut pie

Servings: servings

Author: Cheryl Johnson

Ingredients

1 cup granulated sugar
¼ cup light brown sugar packed
¼ cup unsalted butter melted but not too hot
3 large eggs room temperature
1 egg yolk room temperature
1 cup 2% milk room temperature
1 cup heavy cream room temperature
1 tbsp vanilla extract
½ cup gluten-free all-purpose flour I use Cup 4 Cup
1 tsp baking powder
¼ tsp salt
1½ cups shredded sweetened coconut

US Customary - Metric

Instructions

Preheat oven to 350°F (175°C).
Spray a 9-inch deep dish pie plate with non-stick cooking spray. Set aside for now.
In a large bowl, combine granulated sugar, brown sugar, melted butter, eggs and egg yolk. Whisk together to combine. Do not over mix or there will be too much air added into the batter.
Whisk milk, cream, and vanilla into the batter. Whisk just until combined.
Whisk gluten-free flour, baking powder, and salt into the batter. Whisk just until combined.
Using a silicone spatula, stir coconut into the batter.
Pour the batter into the prepared pie plate.
Place the pie plate onto a large baking tray (in case of spills) and place into the oven to bake for 55 to 60 minutes. The pie is done when the internal temperature is 180°F and the edges are set and the middle is a little jiggly (but not watery). It will finish baking and fully set as it cools on the hot tray once removed from the oven.
Let cool completely then cover with food-safe plastic wrap and let chill in fridge for at least 4 hours before slicing and serving. Enjoy!

Notes

For dairy-free: Sub milk and cream with canned coconut milk and coconut cream.
This dessert is best when chilled so the custard firms up nicely. However, it can also be enjoyed at room temperature shortly after cooling.
Use a large baking tray under the pie plate to catch any possible spill-over (especially with deep dish pans).

Nutrition