No Crust Coconut Pie

This has been one of my favorite pies since I was a child. I see a lot of reviewers complaining about the sugar content but I’ve tried it with half the sugar and it wasn’t sweet enough. Tasted more like eating egg pie. Maybe ok with just 1 cup of sugar. I also use the whole bag of coconut and it always comes out delicious. I also use 6 tablespoons of butter and reduce the milk slightly. 1 tsp kosher salt. Buttery, flaky, salty and sweet, it’s a comfort dessert especially when served warm. If you’re pie is wiggly jiggly keep cooking it but if it just barely wiggles in the middle, it’s done. Enjoy

This is the Best Coconut Pie ever.

This recipe is delicious but I put everything in the blender and mix it. We love it!!!

I haven’t made this for a couple of years, I revived it tonight and it turned out as great as always. I too use a glass pie dish and bake at 350 for 40 minutes. I am one who doesn’t care for coconut, but truly love this pie.

I thought it tasted great! I used organic unsweetened coconut, so the sweetness was just right. I didn’t get a “crust” like I expected. But, my grandmother would grease/flour her pie plate for her “makes a crust custard pie”. I will do that the next time. I don’t think I let it cook long enough or cool long enough. As it was a little runny. BUT still oh so good! I will try again with this one.

Not much flavor and more cooking time was needed.

If you’re a coconut and custard pie lover, this one is perfect and easy! It makes its own crust, but still custard like. I took someone’s suggestion and used only 1 cup of sugar and it was plenty sweet. A nice sprinkle of nutmeg on top before baking made it even more delicious! I didn’t use a blender, just a hand whisk. Will definitely make this again.

This is wonderful and easy,,,,, but,,,your adjustment for servings is messed up… The first one I made today was for 10 servings and the ingredients were way off,,, eggs were right I think but everything else was off… the pie turned out like corn bread with coconut blah!!! what a waste of time and ingredients

I made it!!!

This was pretty good. I used 3 eggs, 1 tablespoon of vanilla, 1 cup of sugar, and coconut milk. After cooling in the fridge for a few hours, it had a slight eggy taste, but it was a lot better the next day!

So easy and tasty. Definitely follow suggestions of three eggs and one cup sugar.

I made this pie today using coconut milk and raw sugar and it was very successful. Looks good and tastes great. Such an easy recipe for fantastic results. Thankyou for sharing.

My friends tried it and absolutely loved it!!!

This is actually really good the only problem is you need to cook it longer than what the directions say

This was very good, but I will 1/2 the sugar next time.

I love this recipe. BUT… I have to make substitutions and adjustments to make it gluten-free. The biggest adjustment is to the baking: I bake it at 350F/175C for at least 60 minutes.

very easy to make, very tasty!

This was good except VERY sweet. I would cut the sugar to 1/2 this amount. I had to give the pie away. I could not eat it.

I used coconut milk because that was what I had and used the 3 eggs and one cup of sugar.

I love this pie! It’s super easy and delicious. based on reviews, I cut back the sugar to one cup. I also found I like making the pie better with an electric mixer, it gives it more of a custard Center, as opposed to mixing it in a blender which gives it a more of a macaron consistency, less of a custardy center.

I have made this several times.i grew up eating this pie. we call it impossible pie…..