Coconut Pie Without Crust
A rich, coconut-flavored custard-like pie without a crust, perfect for coconut lovers and easy to prepare for a quick dessert or snack.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine eggs, sugar, melted margarine, flour, milk, grated coconut, and vanilla.
- Mix well until all ingredients are thoroughly combined.
- Pour the mixture into a greased baking dish or oven-proof dish.
- Bake in the preheated oven for about 30 minutes, or until set and golden on top.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form, then fold them in gently at the end. You can use unsweetened coconut for a less sweet pie, or substitute whole milk with almond milk for a dairy-free version. This recipe is also great for using up leftover coconut from other dishes, such as Coconut-Ice Cream Dessert.
Serving Suggestions
Serve the pie chilled or at room temperature, optionally topped with whipped cream or a sprinkle of toasted coconut for added texture. It pairs beautifully with a scoop of vanilla ice cream or can be served alongside fresh fruit for a refreshing contrast. Consider serving it as a dessert after a savory meal, like Corn Muffin Frank Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid overheating to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pie Without Crust contains roughly 954 calories, with 5g protein, 47g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut, but be aware that it will increase the overall sweetness of the pie. If you opt for sweetened coconut, you may want to reduce the sugar slightly to balance the flavors.
What can I use instead of margarine?
You can substitute margarine with an equal amount of unsalted butter or coconut oil for a richer flavor. If you prefer a dairy-free option, stick with coconut oil, which will enhance the coconut flavor in the pie.
How do I know when the pie is done baking?
The pie is done when it is set in the middle and has a golden top. You can check by gently shaking the dish; it should not jiggle excessively. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).