Gluten-Free Crustless Coconut Pie

Gluten-Free Crustless Coconut Pie - V-5
Jessica Merchant
  • Yield: 10 servings

You can use regular all-purpose flour if you're not concerned abut eating gluten-free.


4 eggs
1/4cup butter, softened
1cup granulated sugar
1/4cup gluten-free all purpose (or other) flour
1/4teaspoon baking powder
2cups whole milk
1teaspoon vanilla extract
1/4teaspoon salt
1cup flaked coconut


  1. Preheat oven to 350F. Grease a 10-inch pie pan or baking dish.
  2. Combine eggs, butter, sugar, flour, baking powder, milk, vanilla, salt, and coconut in a blender. Blend until smooth. Pour into pan. Bake 1 hour. Let cool before serving.

Note: I use either all purpose gluten free flour, or a mixture of any gluten free flours together to make the 1/4 cup.

Nutritional Info *per serving

  • Calories 230
  • Fat 10g
  • Cholesterol 90mg
  • Sodium 150mg
  • Carbohydrate 30g
  • Fiber 1g
  • Protein 5g
  • annamarie (rutschke) dodge

    what is used for the topping on this pie…nothing in the ingredient list would make a brownish topping like that

    • msueh

      ’tis just the browning from oven heat (I’ve made this.) 🙂

      • annamarie (rutschke) dodge

        i have made something similar to this and it never browned like that. this is very similar to what is called an impossible pie…

  • Mary Mendonca

    flaked coconut, is it sweet or regular coconut please???

  • Rob

    I know it would end up being a completely different pie, but what do you think about switching rolled oats for the coconut? Weird allergy in the family (which I suspect is just a dislike for coconut).

    • martha

      The oats would absorb the milk and the pie would be a worthless mess.

  • Katia

    Oats should work. I made the oatmeal breakfast pie and it’s to die for. My son even called me to say it was awesome so I’m sure oats will work..