No Crust Coconut Pie

No Crust Coconut Pie


"This pie is yummy and makes it's own crust. It usually lasts only a day at our house when I make it."


servings 429 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 65.5g
  • 21%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
  3. Pour into 10 inch deep dish pie plate.
  4. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 30 Ratings


This pie is SO easy and delicious! Everyone LOVED it :) I did however, use regular flour, melted the butter, mixed well with an electric mixer, and baked in a glass 9.5 inch pie plate for 40 m...

had good success with this receipe and found it easy to make . for a differant take I though all ingrediants in bender and mixed came out perfect and can out more as a creame pie.

Great! I did advise from all...use 3 eggs, used glass pie plate (sprayed with pam), use 1 cup sugar, bake 40 minutes at 350...wasn't soggy then. Also did in blender, easy!

In my opinion you can 1/2 the sugar and still be okay. The pan does need to be heavily greased. Dont forget to melt the butter when making this. I agree with another reviewer...making in the ble...

A few things I did differently because I took the advice of other reviewers. Used 3 eggs, all purpose flour and added 3/4 tsp of baking powder and 1/4 tsp salt to it, used 1 cup of sugar becaus...

This did not turn out good at all. It didn't cook in the middle. I ended up putting it back in the oven for almost 20 minutes longer than it should have been and it still didn't cook in the mi...

Did I make it incorrectly? Really soupy in the middle. Tasted eggy. The edges were good. A slightly golden color. I just made it because I had coconut to get rid of from a previous recipe. What ...

This recipe was easy and very tasty. I did bake it about 10 to 15 minutes longer than suggested and the end result was wonderful.

I only used 1 cup of sugar since the coconut I had was sweetened. Baked @ 350 for 40 minutes. Loved that it turned out with a pudding-like consitency.