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Crustless Gluten-Free Coconut Pie

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Today I’m sharing Crustless Gluten-Free Coconut Pie!

Crustless Gluten-Free Coconut Pie Gluten Free Easily

With Fall here and the holidays soon here, I’m thinking of pumpkin treats—like my Crustless Pumpkin Pie or Easy Pumpkin Squares. I am also thinking of apples and, therefore, my Crustless Apple Pie.

But, there are other desserts that while can be made year round, we tend to save for special occasions like holidays. My Crustless Gluten-Free Coconut Pie is definitely one of those.

The last time I made it was for Mother’s Day for my mother-in-law. I baked the apple pie shown below for my mom. That was six months ago and because it was a gift, I didn’t eat any. So, I’m looking forward to making it for Thanksgiving, Christmas, and maybe even New Year’s Day!

We are a family that truly loves pies. When I hosted Thanksgiving dinner two years ago, I believe we had six pies to share. And, unbelievably, there were other desserts as well. Of course, there were four bakers among us, but that’s some serious dessert love there; don’t you think?

Crustless Gluten-Free Coconut Pie and Crustless Gluten-Free Apple Pie Gluten Free Easily

With Mr. GFE’s family, the holiday tradition is for each family member to place his/her Christmas list on his parents’ refrigerator at Thanksgiving. That gives everyone ample time for shopping, and more importantly, offers some helpful specifics on what the recipient would like as a gift.

Some items shared are too “pie in the sky,” like a new video gaming system or an expensive tool. So, instead, we might select another item like a book, clothes, or a bird feeder.

However, last year, one of the items asked for was actually a pie—yes, a real pie. And, not just any pie, mind you, but MY pie!

Crustless Gluten-Free Coconut Pie Gluten Free Easily

How tickled I was when I saw “Shirley’s Coconut Pie” on my nephew’s wish list! Of course, I obliged, and happily so. I wish all Christmas wishes were so easy to fulfill; don’t you?

When I stopped by to visit his family several days after Christmas, my nephew still had half his pie left. Oh, how, he was making that pie last.

As I stated with my other crustless pies, nobody is going to miss the crust. I mean look at this pie again … does it look like it’s lacking anything? I didn’t think so. Here’s the recipe.

Gluten-Free Crustless Coconut Pie Gluten Free Easily

Whatever pie you are making for the holidays, consider making it gfe. I’m not saying you have to make one of my recipes. I’m just suggesting that you make your life a little easier and choose one you can make gluten free easily—i.e., gfe.

We don’t need to add to holiday stress with a complicated dessert or one for which we have to acquire special gluten-free ingredients. 

gluten free, crustless, coconut pie, recipe, gluten free easily, gfe, Shirley Braden

More Absolutely Delicious Gluten-Free Coconut Recipes

~ Coconut Bacon from In Johnna’s Kitchen

~ Coconut Date Energy Balls from Everyday Gluten-Free Gourmet

~ Coconut Curry Hot Cocoa from In Johnna’s Kitchen

~ Flourless Oatmeal Coconut Cookies from gfe

~ Gluten-Free Disappearing Mounds Cookies from gfe

~ Paleo Chocolate Chip Coconut Cookies from gfe

Crustless Gluten-Free Coconut Pie Recipe

What a beauty! Crustless Coconut Pie right out of the oven. As fabulous as it looks! [from GlutenFreeEasily.com]

Crustless Coconut Pie (Gluten Free)

Yield: 8 servings

Crustless Gluten-Free Coconut Pie

What a beauty! Crustless Coconut Pie right out of the oven. As fabulous as it looks! [from GlutenFreeEasily.com]

This Crustless Gluten-Free Coconut Pie is EVERY bit as good as it looks! I've never had a better coconut pie---of any kind!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 large (or extra large) eggs
  • 1 ½ cups granulated sugar
  • ¼ cup plus 1 tbsp gluten-free all-purpose flour mix (I use my own Two-Ingredient Gluten-Free Flour Mix; see notes for other substitutions)
  • 1 cup milk (dairy-free milk works fine; I like full-fat coconut milk)
  • ½ cup butter, melted (or 1/3 cup coconut oil, liquefied)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 ½ cup coconut flakes/shredded coconut

Instructions

  1. Preheat oven to 350F degrees.
  2. In a large bowl, beat eggs and sugar. Add gluten-free flour, milk, butter, vanilla, and vinegar; mix well. Stir in coconut and pour into greased pie pan.
  3. Bake until the top is golden and the filling is set in the center, about 45 minutes.
  4. Serve at room temperature. Store any leftovers in your refrigerator.

Notes

This is the pie recipe exactly as I make it. (I simply adapted a recipe I had used for years to be crustless and gluten free by replacing the flour in the recipe with gluten-free flour mix and adding an additional 1/4 cup gluten-free flour.) I use my Two-Ingredient Gluten-Free All-Purpose Flour Mix, but you can use whichever flour you prefer for baked goods, even sifted coconut flour.

Many of my friends and support group members have adapted this recipe to fit their own dietary needs. I have made it several different ways as well. Some friends cut back on the butter. Another makes this pie dairy free by replacing the milk with rice milk and using Earth Balance instead of butter (again, in a lesser amount). She also cuts the sugar in half, increases the gf flour to 1/3 cup, and omits the vinegar. Another sprinkles a handful of chocolate chips on the bottom of the pie plate before adding the pie filling.

So please don’t be shy about adjusting this recipe slightly. On occasion, I also like to make this pie dairy free by using an equal amount of Soy-Free Earth Balance (pink tub) and canned full-fat coconut milk instead of the cow’s milk.

Adapted from meals.com

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Desserts
 Originally published November 5, 2009; updated September 3, 2023.

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Comments

  1. Lauren says

    This looks so delicious Shirley! I love how your nephew asked for the pie for christmas – a true example of how awesome this pie must be! I love that idea of wish lists on the fridge! Although it would be near impossible to read them for my family (being on the other side of the country…), its such fun!

    Reply

    • Shirley says

      Hi, Lauren!–I have to admit seeing my pie on his wish list has to be one of the highlights of my entire baking life. LOL He’s not gluten free and is a fairly quiet teenager, so I found the inclusion of my pie on his “list” to be some high praise indeed. 🙂 Yes, the lists do help a lot with what to buy folks.

      Thanks so much!
      Shirley

      Reply

        • Shirley Braden says

          Hi JCL–Welcome to gfe! Well, it really depends on your definition of sugar free. You can simply substitute coconut sugar for the sugar for a refined sugar-free option or you can use other sugar-free and refined sugar-free options. There are various combinations of coconut sugar, stevia, etc. that folks have used to make this pie. I suggest that you quickly scroll through the comments to see all the possibilities that might work best for you

          Shirley

          Reply

    • Shirley says

      Hi, Liz!–Welcome to gfe! Can’t wait to see everyone’s recipes at your site for the HFF! Yours was so beautiful. 🙂 I’m looking forward to some serious vegging time tomorrow checking them all out. Today I’m still in “running around like crazy” mode, but tomorrow will be “rest and relax” mode—yippie!

      Thanks, Liz,
      Shirley

      Reply

    • Shirley says

      Hey Ann Marie–Thanks so very much!! And, welcome to gfe! Thanks also for the kind words on the gfe concept. 🙂 It’s one that’s made my life so much easier so I am happy to share it and glad that you have experienced success with it as well.

      Shirley

      Reply

    • Shirley says

      Thanks, Kim! Bookmarking is probably a better idea than what I do, which is print out recipes. Then I have to go through tons of sheets. 😉 Hope you enjoy this one!

      Shirley

      Reply

    • Shirley says

      Kim–I’ll look forward to seeing what you think. 🙂 BTW, I’m still planning on making your appetizer version (Cheesy Garlic Bread Sticks) of my flourless pizza. I can’t believe I haven’t done it yet as I know it will be very popular, especially with Son.

      Thanks!
      Shirley

      Reply

    • Shirley says

      Hey there, H.Peter/GF Patisserie Rep–Whew, what a relief! I was afraid that you didn’t like coconut as much as you didn’t like pumpkin. 😉 Coconut is one of my all-time favorites! 🙂

      Thanks so much for the kind words! You are truly such a faithful supporter here at gfe.
      Shirley

      Reply

    • Shirley says

      Kelly–Wow, you did it!! Okay … now I’ll be waiting for the report, of course! And, I’ll also want to hear about your modifications to make it casein and refined sugar free. 🙂

      Thanks! Hugs,
      Shirley

      Reply

    • Shirley says

      Pam–You’re going to be increasing your crustless pie repertoire! Glad to be giving you some tasty options. Thanks so much for the compliments on the photos. I should have had a slice of pie photo … hmmm, might have to make another pie to get that. 😉 Then I’ll “send” you a piece … a la Star Trek beaming method—now that part of the “future,” I could appreciate!

      Shirley

      Reply

      • Pam says

        Shirley, I made this pie with a few changes and took it to some friends…also I accept your star trekkies ways….he he! This pie was SO good..everyone raved about it. They kept calling it coconut cornbread pie…ha ha! See my blog when I get it posted for the changes. I loved how the bottom was like custard…which I LUV! I want more crustless pies…lol!!

        Hugs!

        Reply

        • Shirley says

          Pam–I so love that you keep reporting back!! Yes, must go check out your changes on your site. “everyone raved about it” … don’t you love it when that happens?! I’ll be supplying more crustless pie recipes for sure, but I think you have the knowledge to make your own whenever you like now. 🙂

          Drawing a blank on the Star Trek ways comment though … thinking it somehow refers to influencing and showing people how easy it is to eat gf. ?

          Hugs to you, faithful gfe recipe tester!

          Shirley

          Reply

          • Shirley says

            Duh, Pam … I realized what you meant as soon as I clicked “Submit.” Oh, I’d love that beaming concept from Star Trek … even if I can’t remember it all the time. I guess it’s too early in the morning. I should never read or reply to comments out of context! Off to make coconut meringues before I go to work … although that might not be a good idea in my fuzzy state. LOL

            Shirley

          • Pam says

            ha ha ha!!!….thanks Shirley for the vote of confidence…it is really appreciated! Made another coconut pie for another friend this morning…smells SO good! I want to dig in! Hope your meringues came out okay…he he!

            Looking forward to more crustless pie recipes…luv them!

            Hugs!

          • Shirley says

            Oh my gosh, Pam, I’ve turned you into a crustless coconut pie addict! I don’t know if there’s a recovery program for this particular issue … LOL

            You probably want to check out the coconut meringues recipe, too. They are part of a guest post I did at Anali’s First Amendment (another great blog!) on celiac. I need to repost them here at gfe, so folks can find them easily and make them! They are like individual coconut pies. 🙂 Flourless/crustless, of course!

            Thanks for being such a fan!! I just wish I lived nearby so I could be tasting all your variations. 😉 xo,

            Shirley

    • Shirley says

      Hi Kate–Welcome to gfe! Thanks so much for your kind words. Coconut is one of my faves, with coconut pie being the best IMHO. 😉 Hope you’ll give it a try! 🙂

      Thanks so much for stopping by gfe! Hope to see you here more.

      Shirley

      Reply

  12. Kelly says

    We just had dinner and ate almost the whole pie afterward 🙂 It’s soooo good! So, I may post it on my blog tomorrow (linking to you of course), but here are the modifications to make it casein and refined-sugar free:

    I substituted with:
    6 drops Vanilla Creme liquid stevia
    1/2 cup coconut sugar
    1/4 cup coconut oil, liquified
    and 1 cup cashew milk

    Love ya, Kelly

    Reply

    • Shirley says

      Hey, Kelly–You did it! I’m so very happy that you made your own version and it was such a huge hit! Thanks so much for sharing your recipe here. 🙂 Must go see if you did indeed post on your blog. 🙂

      xoxo,
      Shirley

      Reply

  14. glutenfreeforgood says

    You have one smart nephew! How old is he?

    Once again you defy normal pie making by skipping the crust altogether. I love it! This recipe of yours looks like one giant Girl Scout Samoa cookie. Anything with coconut is at the top of my list and this looks delicious. What a great idea.

    Hope all is well with you and that you have a lovely weekend.

    Off to see the rest of the fall desserts you all have featured. What a treat (literally)!

    Melissa
    xo

    Reply

    • Shirley says

      Hey, Melissa–He was 16 at the time. Good kid. Of course, I’ll be forever prejudiced now because he listed my pie on his Christmas list. 😉

      There is a slight variation of this pie that’s called Almond Joy. 🙂 I’m a big fan of Samoas myself. I have seen gf Samoa recipes, but the ones I’ve seen have been too labor intensive for me so far. I’ll keep a gfe version in the back of my mind …

      Have had a super busy, but wonderful week mostly away from home meeting Drs. Rodney Ford and Stephen Wangen! Staying home and catching up this weekend. Hope you have a wonderful weekend as well!

      Hugsss,
      Shirley

      Reply

    • Shirley says

      Hi, TidyMom–Welcome to gfe! There is something very validating about having your dad love your cooking. I know I always feel so happy when I make my own dad happy with my baking. Coconut is one of his favorites, too, but I don’t think he’s eaten a pie of mine yet that he didn’t like. 😉 LOL, but true.

      Your party sounds like fun. I’m all about pies, so I’ll definitely check it out. 🙂

      Thanks so much! It’s neat meeting great new folks like you through the Holiday Food Fest!

      Shirley

      Reply

  16. Michelle says

    Hmmmm…I never made a crustless pie before. Wish I had know about this when I failed pie crust and continuing failing year after year! 😉

    Looks delicious!

    Reply

    • Shirley says

      Hi there, Michelle!–Welcome to gfe! Crustless pies rock. I’ve never been much at making pie crusts myself—even before going gluten free. It’s either crustless or “no fail, mix and press” in the pie pan for me. 😉

      Thanks so much! Hope you’ll give crustless pie a try. 🙂

      Shirley

      Reply

  18. my year without says

    This pie looks mouth-wateringly delicious. I can’t wait to try it! I am thinking of substituting honey for the sugar, but cutting the amount in half. I’ve found that coconut flakes offer a lot of sweetness just by themselves. I’ll let you know how it turns out with my modifications.

    Great site!

    Reply

    • Shirley says

      my year without–Hi there! Welcome to gfe! Thanks so much for the sweet compliment. 🙂 I love your modification ideas since we keep bees and always have their wonderful honey on hand. You’re right about the coconut flakes being pretty sweet on their own. Can’t wait to hear how your pie came out!

      Shirley

      Reply

    • Shirley says

      Hey, Robin–Thank you, my dear!! Less calories is just another added bennie to easy gfe crustless pies. 😉 Can’t wait to read about that banana split pie you tweeted about! 🙂

      Hugs,
      Shirley

      Reply

    • Shirley says

      Fatcat–You made it–wow! I love my gfe readers who immediately go off, “take action,” and report back—especially when the results are yummy! 😉

      I’m so glad it worked out for you. Thanks so much for sharing with me and everyone here!

      Shirley

      Reply

  22. Amy @ Simply Sugar & Gluten-Free says

    No, this does not look like it’s missing anything at all. It actually looks divine. Joe loves pie crust, and when I make it I’m always a little smitten with myself, because I can’t believe it’s GF and that it tastes so good. But, when you talk about being balanced and healthy I am all for skipping the crust. At least once in a while!

    Reply

    • Shirley says

      Amy–Well, you are the queen of gf crusts! One only has to look at your photos and see that. 🙂 You need to try this out on Joe. Don’t even mention there’s no crust and see if he notices. Seriously. You might be pleasantly surprised. 😉

      Shirley

      Reply

  23. The Diva on a Diet says

    Aw, how sweet to see your yummy coconut pie on a Christmas wish list! And, I’m not surprised … it looks wonderful, Shirley!

    I’m loving your wish list on the refrigerator tradition … I may have to adopt it! 😉

    Reply

    • Shirley says

      Hi Diva–Thanks so much! it’s a worthy pie for sure, but seeing it on my nephew’s Christmas list still surprised me. 🙂 The Christmas list on the refrigerator has been going on a very long time in Mr. GFE’s family. On the negative side, it takes a lot of mystery out of it. On the positive side, it takes a lot of the mystery out of it. 😉 LOL

      BTW, did you see your mention in my BlogHer Food ’09–Part II post? Need to check in again at your site, but I’m working via dial-up right now. LOL, but true. Amazingly, it’s not that much slower than my cable internet …

      Shirley

      Reply

    • Shirley says

      Kitchenbelle–Hi, Mary Kate! Thank you! That request definitely melted my heart a little. 🙂 Yes, I absolutely do love fulfilling special requests for my cooking/baking. I bet you do, too.

      Shirley

      Reply

    • Shirley says

      Hey, Linda–I have to tell you that I’m really surprised that you’ve never had coconut pie. Usually it’s only the folks who really dislike coconut who haven’t had coconut pie. Anyway, I hope you’ll try this recipe. Yes, it really is easy. Easy and tasty … two of my gfe requirements. 😉

      Shirley

      Reply

    • Shirley says

      Hi, Jessica–So nice to see you here again at gfe! 🙂 Thanks so much. I really hope you’ll give it a try and report back. Readers appreciate the feedback, especially if you make any “tweaks”! 😉

      Shirley

      Reply

    • Shirley says

      Dear Pete–Thanks so much! Now, I have to ask … are you multi-tasking? 😉 I think you missed the critical detail. It’s a crustless pie. Seriously. NO crust is needed. The gf flour in the recipe allows the pie to stand on its own, so to speak. 🙂 Give it a try!

      Thanks so much for stopping by gfe. I’ve been AWOL at your site, No Gluten, No Problem, and I’ve been missing you and Kelli and all your good stuff there. Must make it back soon!

      Forgive me for the teasing …

      Shirley

      Reply

  28. Peter Bronski says

    Hey Shirley! A little teasing is just fine. I can certainly dole out the sarcasm at times. =) I was just thinking in hypotheticals… say I had a pie-less crust, and a yummy crustless pie like this one… could be a match made in heaven! I definitely look forward to trying it on its own, no crust needed. =)

    Cheers, Pete

    Reply

    • Shirley says

      Pete–I got a forwarded humorous email today that said we need a font for sarcastic … wouldn’t that be great?

      There’s only one crust I make and I don’t think it would work for this pie. I’ll be sharing that “no-work” crust soon and you can decide if it might work. I’m betting you guys have a crust in your bag of tricks that will work great if you want a crust. Do remember to leave out 1/4 cup of the gf flour in the recipe though (not all of the gf flour, but most of it) if you do use a crust. 🙂

      Shirley

      Reply

    • Shirley says

      gfveg– 🙂 It doesn’t take much to remind me of my love for coconut! I just made the cookie equivalent of coconut pie yesterday. 🙂

      Thanks,
      Shirley

      Reply

    • Shirley says

      Good to see you again, TidyMom! It was my pleasure to enter my pies over at your Love the Pie! Party. 🙂 I had a problem this morning and lost the updated posts (with the links to the party), so I’ve just updated them again. Can’t wait to go back and look at all the entries. I’m sure I’ll find some pies that will be easy to convert to gluten free!

      Thanks!
      Shirley

      Reply

    • Shirley says

      DIane–If coconut is your fave, you will really love this pie! Give it a try. Don’t tell anyone you make it for that it’s crustless. See if they notice … I bet they won’t. They’ll just focus on the coconut goodness! 🙂

      Shirley

      Reply

    • Shirley says

      Hi Stephanie–I know we’ve touched base on Facebook and Twitter, but welcome to gfe! 🙂 I think you’ll like this pie. It would be a great dessert (and complement) for your Hot Porcupine Meatballs! 😉 Please report back if you get to make it!

      Hugs,
      Shirley

      Reply

  33. Angelina says

    I am wondering if there is a grain free flour I can substitute that could work. Maybe coconut flour, or almond?
    Thanks,
    Angelina

    Reply

    • Shirley says

      Hi Angelina–It looks like you are new here–welcome to gfe! 🙂 Sorry for the delayed reply. I’ve never made this pie grain free, but my friend, Kelly (The Spunky Coconut) made this version using a small amount of coconut flour. I wouldn’t recommend almond flour in this recipe, but my friend, Elana (Elana’s Pantry), is the queen of almond flour. I’ll look in her cookbook for something similar. I looked on her site, but didn’t find quite what I was looking for. Buckwheat flour, which is not a grain, might also be an option if it’s ground fine enough. That’s all I can think of right now. Will come back with more if I find anything of use. 😉

      Shirley

      Reply

    • Shirley says

      Hi mollyb–Welcome to gfe! 🙂 Yes, lots of folks use brown rice flour all the time and love it. The finely ground kind (purchased or home ground) is the best.

      Shirley

      Reply

  35. Robbie Wood says

    This sounds SO good. Do you think it could be made with stevia and not the sugar?
    Making my mouth water just thinking about it!

    Reply

    • Shirley says

      Hi Robbie–Thanks! The sugar also provides substance/texture in this pie, but Kelly at The Spunky Coconut made a version with stevia and coconut sugar here. Hope that helps!

      Shirley

      Reply

  36. Judy says

    Hi, Shirley.

    I made this pie this morning and just served it to my family. They raved over it. Absolutely delicious. I will definitely be making this again. Thanks for the recipe!

    Reply

    • Shirley says

      Hi Judy,

      Thanks so much for taking the time to comment on my pie recipe! I’m thrilled that your family loves it so much. 🙂 So sorry that I just now saw your comment. Sheesh, don’t know how I missed it when I got the email notification. 🙁

      Thanks so much for being a gfe reader!
      Shirley

      Reply

  37. Kristin says

    I made this on Saturday and it was deeeeeeeelicious. Thank you so much for sharing your recipe. It was actually better the second day (after a night in the fridge) because it created its own crust over night. I had to bake it almost an hour before it set but it was definitely worth the wait. I will be making this again… and again… and again… and….

    Reply

    • Shirley says

      Kristin–Welcome to gfe! 🙂 Yippee on having such success with this recipe, and thank you so much for sharing your review! Interesting though that you had issues with it setting up during the allotted time. Not sure what ingredients are causing you issues, but you might try increasing the flour a little next time. Still, if you know what works and don’t mind the wait, then go for it! 😉

      Shirley

      Reply

    • Shirley says

      Kathryn–Yes, more coconut is always good! I love that you have experienced success converting old recipes to gluten free (and more free). 🙂 I always tell folks not to throw out those old recipes! They might seem worthless as first, but once you get your gluten-free bearings, you’ll love re-creating them. 😉

      Shirley

      Reply

  39. Spring says

    I served this today for our family Easter gathering, and it was a big hit! I think next time I will reduce the sugar, as it was a bit sweet for me (I tend to bake lower-sugar normally, but since it was Easter, I followed the recipe exactly). The coconut was really beginning to brown while waiting for the center to set, so I turned my oven down a little and continued baking. (I think it took about 50+ minutes). For the flour, I used a rice flour/tapioca flour combo.
    Thanks for a successful treat everyone enjoyed, even all the non-gf-ers! 🙂

    Reply

    • Shirley says

      Hi Spring–Good to see you here again! 🙂 I’m so glad you had such success with this recipe … and that everyone enjoyed it. 😉 The latter is a key component of the gfe approach. Yes, I make this pie a little bit differently know, with less sugar and dairy-free ingredients usually. The original recipe is very sweet, but I never realized that until I stopped eating so much sugar. I’m grateful to you for sharing which gf flour comb you used, too!

      Hope you had a lovely Easter all the way around! 🙂
      Shirley

      Reply

  40. Wendy says

    Another winner, Shirley! I made this coconut creme pie for Easter. I used a can of coconut milk and coconut oil instead of dairy. Turned out amazing.

    Reply

    • Shirley says

      Hi Wendy–Yippeeee! I love it when converting a dairy-full gfe recipe to dairy-free is a snap! 😉 Did you use the same amount of coconut oil as butter? And did you use unsweetened coconut flakes or sweetened? I want to share your review on my gfe Facebook page and my readers will want to know the details. Thanks so much, dear!

      Shirley

      Reply

      • Wendy says

        I used sweetened coconut flakes and almost as much coconut oil as butter. I was a little short of coconut oil so added butter to make up for it, about 3T.

        Reply

        • Shirley says

          Hi Wendy–Thanks so much for letting us all know! 🙂 I don’t think anyone has used all coconut oil yet, so I’m curious how well that would work. I bet the butter you did use could be replaced by a dairy-free “butter” option though for a totally dairy-free pie. 😉

          Shirley

          Reply

  41. Caia says

    Any thoughts on egg substitution? Does this depend on the eggs for structure? I have an egg allergy but love, love, love coconut. Thanks much!

    Reply

    • Shirley says

      Hi Caia–Good to see you again. 🙂 I just speculated on the answer to that same question on my gfe Facebook page. Because the recipes uses three eggs, I wouldn’t necessarily recommed three flax gel eggs or three chia gel eggs. Perhaps commercial egg replacer in place of two eggs and one of the other methods for the third egg? Maybe tofu in place of the eggs? I’ve seen that elsewhere, but again, I am not sure. I did find this recipethat has no eggs and works on the principle of using a thickener (cornstarch) and cooking down the mixture until it thickens. That is the recipe for the pie itself that works like that. Ignore the meringue topping and the crust factor though as the meringue contains eggs and the crust mentioned is not gf. Adding gf flour to that recipe might make it solid enough to be crustless. Just some thoughts. I should give my recipe an egg-free run myself. Please let us know whatever you try … good luck!

      Shirley

      Reply

  42. Cheryl says

    It’s so sad when the last piece is gone! Had to use coconut milk, as butter is the only dairy I can tolerate. I didn’t care for it warm, in fact, I threw the recipe out after dinner, lol. Had it the next day out of the fridge, awesomeness in your mouth. Reprinted immediately ! Thanks for sharing.

    Reply

    • Shirley says

      Cheryl–You had me going there for a moment. When I read your comment on throwing out the recipe after dinner, I thought you meant that you had thrown out the whole pie! For a split second, I was mortified that you had hated it that much! So glad that you loved the cold version and now have the printed recipe on hand. 🙂 I love this pie hot, room temperature, or cold, but I know there are some recipes that I most definitely prefer cold. 😉 Thanks so much for the fabulous feedback!

      Shirley

      Reply

  43. Margaret says

    Have you ever tried freezing the leftovers? I am cooking for one, and it would be nice to be able to freeze some for a later date. Thanks!

    Reply

    • Shirley says

      Hi Margaret–Welcome to gfe. 🙂 I always have plenty of eaters around when I make this pie, so I have not yet tried freezing it. However, it seems like freezing it should work fine based on the ingredients and my experience freezing them in the past.

      Good luck! Please report back if you give it a try.
      Shirley

      Reply

    • Shirley says

      Hi Linda–Welcome to gfe! 🙂 It really depends on your “sweetness quotient” as to whether unsweetened coconut will work for you. If you find most mainstream dessert recipes a bit too sweet, unsweetened coconut might be perfect in this recipe. Even if you are fine with mainstream sugary desserts, there’s plenty of richness and sweetness in this recipe other than the sweetened coconut. You might use less vinegar or skip it completely without the added sugar in the sweetened coconut. Let us know what you end up trying and how it works out! Thanks!

      Shirley

      Reply

      • Linda says

        I did use the unsweetened coconut and lactose free milk, but used your recipe as is otherwise. It was so delicious and my husband loves it, too. Finally a Gluten-free lactose-free recipe that tastes normal! Thanks so much for this one!

        Linda

        Reply

        • Shirley says

          Hi Linda–That’s such great news! Thanks for coming back to share your results! I believe in recipes that “taste normal” … always. 🙂 Have a wonderful Thanksgiving!

          Shirley

          Reply

  45. Christena says

    Hello Shirley ~ Does this recipe anticipate using a standard 9″ in diameter x 1 1/4″ deep pie pan? I’ll be using a 10″ deep dish pan, so I need to increase the ingredients accordingly. Thank you.

    Reply

    • Shirley says

      Hi Christena–I actually use 10-inch deep dish pie pans for almost all my pies. That’s what’s shown in the photo here. In some recipes, the filling does not fill all the way up, but usually it’s not a big issue and when this recipe is followed as directed here, the filling does a good job of filling the pan. Hope the recipe works the same way for you and your pie pan and, most importantly, that you love this pie!

      Happy Thanksgiving! 🙂
      Shirley

      Reply

  46. Christena says

    That’s great news, Shirley ~ I was beginning to doubt I could do the ingredient increase accurately, even though I used an online “pan converter calculator” as a guide. Thanks!

    Reply

  47. Jo Pomeroy says

    This looks yummy, but I am confused by your commentary at the end of the recipe. I believe that you wrote that you replaced flour with gluten free flour mix and then added 1/4 cup gluten free flour. The recipe says “¼ cup plus 1 tbsp gluten-free all-purpose flour mix “. Would you mind straightening me out? Is this the only flour sub in the recipe? Your comments seem to indicate that this was an addition and not all you used. Nothing additional? Thank you.

    Reply

    • Shirley says

      Hi Jo–I can see why you might be confused. I was trying to show how I “converted” the original recipe to one of my crustless pies. I always add 1/4 cup of gf ap flour to pie filling to turn it into a crustless pie. The recipe I started with already called for 1 tbsp of flour, so I actually use 1/4 cup plus 1 tbsp gf ap flour in this recipe. Others have thought that was too tedious to measure and just upped the amount slightly to 1/3 cup. That works fine, too. Does that all make sense now? Let me know if not.

      Happy baking and happy Thanksgiving! 🙂
      Shirley

      Reply

  48. Hanna says

    I made it with coconut oil, 1:1, and it came out too heavy and oily. Also used coconut sugar, same amount, and it was only lightly sweet. It didn’t look the same on top as the pictures, either.

    Reply

    • Shirley says

      Hi Hanna–I missed replying to your comment earlier. Whenever I sub coconut oil for butter, I always use less because I’ve found that a lesser amount works better. To me, coconut sugar is not as sweet, but others think it’s sweeter. Personal tastes I guess. I don’t mind it being less sweet though. When you make such substitutions, there’s not way that the recipe is going to look the same as a recipe that’s made with butter and granulated sugar. The granulated sugar also absorbs more of the fat (butter or coconut oil), whereas the coconut sugar does not. I’m sure you could tweak the recipe to make it work for you. One day I will post the dairy-free version using coconut oil and coconut sugar, but I’ll have to make the recipe again that way and get the amounts exactly the way I like them and, hopefully, others will like them, too. Oh, one other option for sweetness/flavor would be to add a sprinkle of chocolate chips. One reader does that and says the pie is like an Almond Joy. 🙂 You’d still have to adjust the coconut oil to your liking though.

      Shirley

      Reply

  51. yirene says

    We use fresh coconut grated. We squeeze the coconut milk and use the leftovers. The family has made this over 8 times. It is now a family favourite that can be made quickly (even at 11pm).

    Reply

    • Shirley says

      Hi yirene–Welcome to gfe! 🙂 And oh my goodness, what an awesome comment to wake up to this morning—thank you so much! Your “totally from scratch” version of my pie must be absolutely amazing!

      Thanks again. Hope you have a wonderful weekend!
      Shirley

      Reply

  52. Julie says

    My mother-in-law slapped a craving on me today when I saw her yummy crustless coconut pie. I’ve been gluten free for almost three months, so I knew not to touch it. Instead I hit up Google & stumbled upon this recipe. Can’t wait to try it & to check out the rest of your site! What a valuable gold mine you are!!

    Reply

  53. Charlotte Moore says

    I thought I left a comment about making this a good while back. It is delicious!!! I just put it in the oven for the third time since I found this recipe. There are a couple people that eat GF in the family. They loved it. So I decided to do it again today. One is here from CO and thought he would enjoy having it again. It is our daughter in law’s brother.

    BLESSINGS!!!

    Reply

  54. Susan says

    I love this pie! So do my friends and family. This is totally a comfort food dessert. I used coconut milk i stead of milk, and I used the thick part of coconut milk for my whipped cream! I added 1/4 cup less sugar. Divine! Thank you!

    Reply

    • Shirley says

      Hi Susan–It looks like this is your first time commenting! Thanks so much for taking the time to leave these lovely review. 🙂 There are really so many ways to make this pie successfully. For Easter, I made it using coconut milk and 1/3 cup coconut oil, liquefied. Next time, I’ll use less sugar like you did. I, too, love using whipped coconut “cream” as our whipped cream. 🙂

      Shirley

      Reply

  55. Shari says

    This was AMAZING! I left out the ACV, used coconut oil and added about 1/4 cup of chocolate chips. I think this is my very favorite dessert!

    Reply

    • Shirley says

      Hi Shari–It’s so good to see you again! 🙂 And woohoo on your fabulous review of my Crustless Coconut Pie! Many have loved it and some have wisely added chocolate chips as you did! 😉 Thanks so very much for taking the time to share your review with everyone. It’s much appreciated!

      Shirley

      Reply

  56. Pam Brown says

    What a hit. Made this with coconut milk, coconut oil and white rice flour. My new favorite GF dessert but does not taste like GF.

    Reply

    • Shirley says

      Hi Pam–Welcome to gfe! Thanks so much for taking the time to share your wonderful review with all of us. 🙂 I make this recipe exactly the same way when gf/df Son is home. I don’t think that any gluten-free desserts should ever “taste gf.” 😉

      Thanks again! Happy Holidays!
      Shirley

      Reply

  57. Jerri says

    For coconut lovers, this is outstanding and that’s the consensus of the entire family. I used coconut oil instead of butter and decreased the sugar to one cup. It was plenty, plenty sweet. It is a bit more eggy and sticky than the version I used to make before I became gluten sensitive. I think I prefer this version! Thank you so much for a wonderfully outstanding recipe.

    Reply

    • Shirley Braden says

      Hi Jerri–It looks like you are new here at gfe–welcome! 🙂 I’m so glad that you enjoyed this pie. Yes, it’s a very versatile recipe. So many make it dairy free (and I often do as well), sub in coconut sugar for granulated sugar, reduce amounts of buttter and sugar, etc. I’m guessing that the fact that you reduced the sugar but didn’t make other changes (any reductions in amounts) was what resulted in your pie tasting more eggy and sticky. I’m really glad you liked it though!

      Thanks for taking the time to comment, Jerri!
      Shirley

      Reply

  58. April J Harris says

    This pie definitely does not look like it is missing anything at all, Shirley! Your Crustless Coconut Pie looks delicious. No wonder it was on your nephew’s Christmas list! Thank you for sharing with us at Hearth and Soul. Pinned!

    Reply

  59. Connie Hill says

    I love this pie and in the last couple of weeks have made 3! EVERYONE loves it! One friend is trying it in muffin tins. I have a question, has anyone tried making the pie with stevia instead of sugar? I have one friend who would love it but doesn’t use any added sugar in her diet.

    Reply

    • Shirley Braden says

      Hi Connie–Welcome to gfefe and thanks so much for the fabulous feedback!! I haven’t gotten any reports from someone who has made this recipe using all stevia. For example, my friend Kelly of The Spunky Coconut made it using both stevia and coconut sugar. She shared the following:
      “We just had dinner and ate almost the whole pie afterward ? It’s soooo good! Here are the modifications to make it casein and refined-sugar free:

      I substituted with:
      6 drops Vanilla Creme liquid stevia
      1/2 cup coconut sugar
      1/4 cup coconut oil, liquefied
      and 1 cup cashew milk”

      Perhaps this info will help your friend come up with a plan to use all stevia. For her version, I’d also suggest using sifted coconut flour as the flour. That’s because coconut flour offers some of its own sweetness. Coconut oil, which Kelly used in her dairy-free version, also offers some of its own sweetness so using that vs butter might be a good option for your friend. I know that’s none of this is very specific help but, hopefully, it will help your friend know how to go forward. Fingers crossed!

      Shirley

      Reply

      • Connie Hill says

        Thanks so much for your response Shirley. I was thinking I might cut the recipe by 2/3 and use coconut oil, one egg, coconut flour and a pkg of stevia. That way I’m not out much if it doesn’t work out. I just remembered I also have some liquid stevia. Think I’ll use that instead of the dried stuff. I’ll check back in once I try it and let you know. I’m not worried about using some sugar (though I do cut it in half when I ‘m making a full recipe, but thought it would be fun to see how it works. Fingers crossed here too! Thanks

        Reply

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