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This crustless coconut cream pie is a single serving dessert made with a rich coconut custard filling and topped with fluffy, golden meringue. It’s easy to make and perfect for when you want a classic pie without the fuss. Serve it on its own or with buttery cookie sticks for dipping.
Featured Comment
“This coconut pie was divine!”
– Peggy
Why You’ll Love This Recipe
- Quick and Easy: Simple steps and minimal prep make this pie easy to whip up anytime.
- Single Serving: Perfectly portioned for one.
- Fun Crust Alternative: Cookie sticks add a playful and tasty twist.
- Creamy Coconut Filling: Thick, rich, and full of coconut flavor.
What I love most about this recipe is how it delivers all the rich, comforting flavor of a classic coconut cream pie in a single serving. It’s smooth, creamy, and packed with coconut, topped with a cloud of meringue that bakes up beautifully golden. Since it’s crustless, it’s simpler to make but just as satisfying.
And if you’re someone who enjoys a little crunch with your custard, you can press a soft cookie into the bottom of the ramekin before adding the filling. Or, I’ve included an easy recipe for buttery cookie sticks that you can dip right into the pie. It turns a classic dessert into something a little more playful and fun, while still feeling special and homemade.
Looking for more mini pie recipes? Try our small key lime pie, mini lemon meringue pie, easy small peanut butter pie, small banana cream pie, or small French silk pie recipe.
Ingredients
If you have any ingredients leftover from this crustless coconut cream pie recipe, check out our Leftover Ingredients Recipe Finder.
For the Filling
- Sweetened Shredded Coconut: Toast briefly to deepen the flavor. Extra coconut can be used in single serving ambrosia, small batch cowboy cookies, or small batch coconut ice cream.
Tip: Toasting Coconut
Toasting the coconut is optional but adds deeper flavor. For a preservative-free option, toast 1/2 cup of coconut in a skillet over low heat, stirring until golden. Or bake at 325°F for 5–7 minutes, watching closely.
- Sugar: Sweetens the filling.
- Cornstarch and Egg Yolk: Work together to thicken the custard. Save the egg white for the meringue.
- Salt: A pinch to enhance flavor.
- Half and Half: Provides the right balance of richness and creaminess. You can use cream for a thicker custard or whole milk for a lighter one. Leftover half and half is great in clam chowder for one or small batch queso.
- Vanilla Extract: Adds a warm, sweet flavor.
- Butter: Salted butter adds richness and depth.
For the Meringue
- Egg White and Cream of Tartar: Whipped together for a soft, fluffy meringue.
- Sugar: Sweetens the meringue.
How To Make A Coconut Cream Pie
See the recipe box below for ingredient amounts and full recipe instructions.
- Toast the Coconut: Optional but recommended.
Toast 1/2 cup sweetened shredded coconut in a dry skillet over low heat, stirring often until golden. Set aside.
- Make the Coconut Filling:
- In a small saucepan, whisk together 3 tablespoons sugar, cornstarch, and a pinch of salt.
- Gradually whisk in the half and half until smooth.
- Place over medium heat and cook, stirring frequently, until the mixture starts to bubble.
- Remove from heat. Separate the egg yolk from the white (reserve the white for the meringue).
- Temper the yolk by whisking in a small amount of the hot mixture, then slowly add more while whisking constantly.
- Return the egg yolk mixture to the saucepan. Cook over medium-low heat, whisking for 1 minute and 30 seconds to thicken (do not overcook).
- Remove from heat and stir in vanilla, butter, and the toasted coconut.
- Pour into a 10-ounce ramekin.
- Make the Meringue
- In a small bowl, beat the reserved egg white with cream of tartar on high speed until foamy.
- Gradually add sugar, 1 teaspoon at a time, continuing to beat until stiff, glossy peaks form.
- Spoon the meringue over the pie filling, spreading to cover completely.
- Bake the Pie
- Bake at 350°F (177°C) for 10–12 minutes until the meringue is golden brown.
- Cool, then chill for at least 2 hours before serving. Sprinkle with extra coconut if desired.
Optional: Cookie Sticks For Dipping
Ingredients
- 4 tablespoons butter (1/4 cup)
- 3 tablespoons, plus 1/4 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Line a small baking sheet with parchment or a silpat.
- In a small bowl, beat together butter, 3 tablespoons sugar, and vanilla until creamy.
- Mix in the flour until combined, then knead into a ball.
- Flatten dough to 1/4 inch thick, then cut into 1-inch wide strips.
- Sprinkle the strips with the remaining 1/4 teaspoon of sugar.
- Place strips on the baking sheet and bake for 13–15 minutes.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Expert Tips
- Temper the Egg Yolk Properly: Slowly add hot filling to the yolk while whisking constantly to prevent scrambling.
- Watch the Cooking Time: Overcooking can lead to a thick or curdled pudding. Stick to the timing in the recipe.
- Use the Right Dairy: Half and half gives the best balance of creaminess. Cream makes a thicker filling, whole milk makes it thinner.
- Add a Crust (Optional): Place a soft cookie in the bottom of the ramekin before adding the filling.
- Whipped Cream Option: Chill the pie fully before topping with homemade whipped cream if you’re skipping the meringue.
Frequently Asked Questions
Whipped cream is a great alternative. Just chill the pie first, then add it before serving.
Yes, double all the ingredients and use either two 10-ounce ramekins or one 5×5-inch baking dish.
Cover the pie and refrigerate. It’s best enjoyed within 2 days. Note that the meringue may soften slightly over time.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small coconut cream pie recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this crustless coconut cream pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Coconut Cream Pie
Ingredients
For The Filling
- 3 tablespoons sugar
- 1 ½ tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 1 cup half and half
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ tablespoon salted butter
- ½ cup toasted coconut * see notes below
For The Meringue
- 1 large egg white
- ⅛ teaspoon cream of tartar
- 2 tablespoons sugar
Instructions
Make The Filling
- In a 1-quart saucepan, whisk together sugar, cornstarch, and salt.
- Slowly whisk in the half and half until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Continue stirring for 2 minutes.
- Remove from heat. In a small bowl, whisk the egg yolk. Slowly add 1 teaspoon of the hot mixture, whisking constantly. Continue adding a few more teaspoons gradually, whisking to temper the yolk.
- Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, whisking for 1 minute and 30 seconds.
- Remove from heat. Stir in vanilla, butter, and toasted coconut.
- Pour the filling into a ramekin.
Make the Meringue
- In a small bowl, beat the egg white and cream of tartar with an electric mixer on high speed until foamy.
- Add sugar 1 teaspoon at a time, beating until stiff, glossy peaks form.
- Spoon the meringue over the pie filling and spread it to the edges.
- Bake at 350°F (177°C) for 10–12 minutes, until the meringue is golden brown.
- Sprinkle with extra coconut if desired. Chill the crustless pie for at least 2 hours before serving. Enjoy as is, or pair it with easy cookie dipping sticks – recipe included in the notes section below.
Notes
- Temper the Egg Yolk Properly: Slowly add hot filling to the yolk while whisking constantly to prevent scrambling.
- Watch the Cooking Time: Overcooking can lead to a thick or curdled pudding. Stick to the timing in the recipe.
- Use the Right Dairy: Half and half gives the best balance of creaminess. Cream makes a thicker filling, whole milk makes it thinner.
- Add a Crust (Optional): Place a soft cookie in the bottom of the ramekin before adding the filling.
- Whipped Cream Option: Chill the pie fully before topping with homemade whipped cream if you’re skipping the meringue.
How To Toast Coconut: Toasting the coconut is optional but adds deeper flavor. For a preservative-free option, toast 1/2 cup of coconut in a skillet over low heat, stirring until golden. Or bake at 325°F for 5–7 minutes, watching closely.
- 4 tablespoons butter (1/4 cup)
- 3 tablespoons, plus 1/4 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Instructions
- Preheat oven to 325°F (165°C). Line a small baking sheet with parchment or a silpat.
- In a small bowl, beat together butter, 3 tablespoons sugar, and vanilla until creamy.
- Mix in the flour until combined, then knead into a ball.
- Flatten dough to 1/4 inch thick, then cut into 1-inch wide strips.
- Sprinkle the strips with the remaining 1/4 teaspoon of sugar.
- Place strips on the baking sheet and bake for 13–15 minutes.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made it for the second time using the shortbread crust in a mini pie dish. I used sweetened and unsweetened toasted coconut to cut the sweetness for me and topped it with sweetened whipped cream instead of the meringue.
Recipe is delicious both ways.
I’m so happy you enjoyed the pie, thank you so much for your feedback.