Here’s a rich, creamy Crustless Coconut Custard Pie—super easy to make, no crust needed, and it forms its own light layers while baking 👇
🥥 Crustless Coconut Custard Pie
🛒 Ingredients
- 4 large eggs
- 2 cups milk (whole milk gives best texture)
- 1 cup sugar
- ½ cup all-purpose flour
- ¼ cup melted butter
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 tsp vanilla extract
- ¼ tsp salt
🍳 Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a pie dish.
- Mix everything together
- Add all ingredients into a bowl
- Whisk until smooth (a blender works great too)
- Pour into pie dish
- The mixture will be thin—this is normal
- Bake for 45–50 minutes
- Until the center is set and the top is lightly golden
- Cool completely
- It will firm up as it cools and create layers (custard + coconut topping)
😋 What makes it special
- Forms a soft custard base with a slightly chewy coconut top
- No crust = less work, fewer ingredients
- Lightly sweet, perfect with tea or coffee
✨ Optional upgrades
- Sprinkle toasted coconut on top after baking
- Add a pinch of nutmeg for warmth
- Serve with whipped cream or a drizzle of caramel
❄️ Storage
- Keep in the fridge for up to 3 days
- Tastes even better chilled
If you want, I can give you a low-sugar or keto version of this pie that still tastes amazing.