Crustless Coconut Pie

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This Crustless Coconut Pie is the ultimate easy dessert! Just blend, mix with shredded coconut, bake, and drizzle with a buttery rum sauce for the most irresistible tropical flavor. Creamy, chewy, and completely fuss-free—perfect for holidays, potlucks, or anytime you need a simple crowd-pleasing treat.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: All Cuisines

Servings: slices

Calories: 995kcal

Author: Danielle Wolter

Equipment

Ingredients

Coconut Pie

1 ¼ cup milk
¾ cup heavy cream
¾ cup white sugar
½ cup all purpose flour
1 cup eggs mixed
¾ cup unsalted butter softened
1 teaspoon vanilla
3 ½ cup unsweetened shredded coconut

Rum Sauce

½ pound melted unsalted butter
1 cup brown sugar
1 tablespoon vanilla
½ teaspoon Himalayan salt fine
¼ cup dark rum

Instructions

Preheat oven to 325.
Add milk, cream, sugar, flour, eggs, butter, and vanilla into the blender and blend for 1 ½ minutes.
Take a pie pan and spray it with cooking spray (this is a crustless pie, so it will stick if not sprayed).
Add coconut to a mixing bowl.
Pour the wet mixture into the coconut and mix well.
Pour the mixture into a greased pie dish and place it in the oven. (Do not let this mixture wait to go into the oven, it will separate. If not ready to put in the oven, leave it in the mixing bowl until ready.
Bake for 45 minutes
while the pie is baking, make the rum sauce. Add butter to a medium to low heat and melt.
Once melted, add the brown sugar, vanilla, salt, and rum extract mixture, and simmer until the sugar is dissolved.
Once dissolved, remove from heat.

Video

Notes

If you want a more custard-like center, pull the pie at 40 minutes. For firmer texture, bake the full 45 minutes.
Don’t skimp on the blender time—it helps the filling become silky smooth.
Toast a little extra coconut to sprinkle on top for crunch and cuteness.
The rum sauce thickens as it cools—simply warm it back up to loosen.

Nutrition