The Coconut Pie That Makes Its Own Crust! Some pies are born of patience, but this one is pure magic in a bowl. My no-crust coconut pie makes its own crust as it bakes—no rolling pin, no fuss. Just a few pantry staples whisked together and poured into a pie plate. As it turns golden in the oven, the kitchen fills with the sweet scent of toasted coconut and vanilla, like a summer breeze drifting through lace curtains. When cooled, each slice holds a custardy center, a crisp top, and just enough sweetness —no crust needed!
Belle’s No Crust Coconut Pie
1 cup sugar
½ cup flour
1 teaspoon baking powder
4 eggs
2 cups whole milk
2 teaspoons vanilla
1 ½ cup shredded coconut (divided)
¼ cup chocolate shavings (optional)
In a large bowl, mix the sugar, flour, and baking powder. Add the eggs, milk, and vanilla, and whisk well. Stir in 1 ¼ cups of the coconut. Pour into a well-greased pie plate. Sprinkle the remaining shredded coconut on top. Sprinkle the chocolate shavings on top if using. Bake at 350 degrees for 40 minutes. Let cool completely before slicing.
