Best 3 Carols No Crust Coconut Pie Recipes

Indulge in a tropical delight with Carol's No-Crust Coconut Pie, a symphony of creamy coconut filling nestled in a flaky, buttery crust. This irresistible pie is a harmonious blend of flavors and textures, sure to tantalize your taste buds. Discover the secrets behind this classic dessert, as we unveil the step-by-step recipe, along with variations that cater to different dietary preferences. From the traditional rendition to gluten-free and vegan alternatives, this article offers a comprehensive guide to creating this delectable treat. Embark on a culinary journey and let the heavenly aroma of toasted coconut fill your kitchen as you whip up this timeless pie, perfect for any occasion.

Here are our top 3 tried and tested recipes!

IMPOSSIBLY EASY COCONUT PIE

Impossibly Easy Coconut Pie image

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Steps:

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

NO CRUST COCONUT PIE

No Crust Coconut Pie image

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

Provided by Amanda

Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes

Yield 8

Number Of Ingredients 7

Ingredients

4 eggs, beaten
¼ cup butter
½ cup self-rising flour
1 teaspoon vanilla extract
1 ¾ cups white sugar
2 cups milk
7 ounces flaked coconut

Steps:

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

Nutrition Facts : Calories 428.8 calories, Carbohydrate 65.5 g, Cholesterol 113.1 mg, Fat 16.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 11.7 g, Sodium 270.8 mg, Sugar 56 g

EASY COCONUT PIE

Easy Coconut Pie image

This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups 2% milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened shredded coconut

Steps:

In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

For a perfectly smooth coconut filling, blend the coconut mixture until it's velvety and creamy. Ensure no lumps of cornstarch remain.

Bake the pie at 350°F (175°C) for 45-50 minutes, or until the filling is set and the top is golden brown. A toothpick inserted into the center should come out clean.

If you're using shredded coconut, toast it in a skillet over medium heat, stirring constantly, until it's golden brown and fragrant. This will enhance the flavor of the pie.

For a richer flavor, use a combination of heavy cream and coconut cream in the filling. You can also add a splash of vanilla extract or rum for extra depth of flavor.

Serve the pie chilled or at room temperature, topped with whipped cream, shredded coconut, or a dollop of ice cream.

Conclusion: Carol's No-Crust Coconut Pie is a delightful and easy-to-make dessert that's perfect for any occasion. With its creamy coconut filling, flaky crust, and toasted coconut topping, this pie is sure to be a hit with everyone who tries it. Whether you're a coconut lover or just looking for a delicious and unique dessert, this pie is sure to satisfy your cravings. So next time you're in the mood for something sweet, give Carol's No-Crust Coconut Pie a try!