Coconut Chocolate Chip Pie is a tasty, crust-less, easy dessert to make! Mix ingredients in blender, pour into pie pan, add chocolate chips, & bake!
Well, if you like desserts that don’t take a lot of prep work, this is the pie for you! With a MINIMAL amount of prep time (5 minutes or less), this coconut chocolate chip pie will surprise you with just how EASY it is to make!
I found this recipe in one of my old (from 1998) Taste of Home magazines that I keep in my home office. Occasionally I browse through my old cooking magazines for new recipe ideas, and when I saw this old recipe for a quickly (made in a blender) coconut pie, I knew I wanted to try it.
Personally I like coconut and chocolate together, so I slightly tweaked the original recipe to include chocolate chips, and before I knew it, this pie was made and baked! Even if you don’t know how to cook, YOU can make this tasty pie!
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Blend The Coconut Pie Filling
Place milk, eggs, sugar, flour, butter, vanilla and salt into a blender. Cover the blender, and process for about 15 seconds, Scrape the sides down of the blender, put the lid back on, and blend for another 15 seconds.
Add the shredded coconut to the blended pie filling. Put the lid on the blender and blend this for only 5 seconds. Yep… only 5 seconds! See how EASY this is?
Spray a 9″ or 10″ pie pan with non-stick baking spray (or grease bottom and sides with vegetable shortening or butter. Once done, pour all of the blended coconut pie filling into the pie pan.
Sprinkle the chocolate chips around the top of the pie, and then push them (with the back of a spoon or a spatula) until they are submerged below the surface.
Time To Bake The Coconut Chocolate Chip Pie!
Once you have “submerged” the chocolate chips into the pie filling, the pie is ready to bake! Carefully place the coconut chocolate chip pie on the middle rack of a preheated 350° F. oven.
Bake the pie at 350° F. oven for 50-55 minutes (mine took 55 minutes). When done, the pie will be golden brown, and a knife inserted in the top/middle of the pie will come out clean. Remove the pie from the oven and transfer the pan to a wire rack to cool.
The pie will puff up considerably during the baking process. As you can see in the photo below, it rises well above the rim. The coconut chocolate chip pie will flatten out as the filling cools, and the air inside dissipates.
Slice, Serve, and Enjoy Coconut Chocolate Chip Pie
Let the coconut pie cool down for about 15-20 minutes before slicing, if you will be eating it while warm. The pie slices very easily and cleanly! This coconut pie can be served while still warm, or you can wait until it has completely cooled off completely, before serving.
Slice the pie into 8 pieces, serve, and enjoy! Any leftovers may be stored (covered) in the refrigerator, for 3-4 days.
Even without an “official” crust, you can see that a slice of this “crust-less” coconut pie holds its shape well! Now all that is left to do is eat it warm or at room temperature!
I really hope you enjoy this easy to make coconut pie! It truly could not be any easier to make, which is pretty handy, when you need a quick dessert! Have a great day, friends.
Looking For More PIE Recipes?
You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few favorite pie recipes you may enjoy include:
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Recipe Adapted From: Taste of Home Magazine, published by Reiman Publications, December/January 1998 issue (Volume 5, No.6), page 13
Coconut Chocolate Chip Pie is a tasty, crust-less, easy dessert to make! Mix ingredients in blender, pour into pie pan, add chocolate chips, & bake!
- 2 cups milk
- 4 large eggs
- 1 cup granulated sugar
- ½ cup all purpose flour
- 6 Tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup shredded coconut
- ⅓ cup semi-sweet chocolate chips
Preheat oven to 350° F. Spray bottom and sides of a 9 or 10" pie pan with non-stick cooking spray (or grease pan with vegetable shortening)
Place milk, eggs, sugar, flour, butter, vanilla and salt into a blender. Cover blender, and process for 15 seconds, Scrape sides of the blender down, put lid back on, and blend for another 15 seconds. Add shredded coconut to the blended pie filling. Put id on blender and blend this for only 5 seconds. Pour the blended coconut pie filling into the greased pie pan. Sprinkle chocolate chips around the top of the pie, and then push them (with the back of a spoon or a spatula) until they are submerged below surface.
Carefully place pie on the middle rack of preheated oven. Bake at 350° F. for 50-55 minutes. When done, pie will be golden brown, and knife inserted in the top/middle of the pie will come out clean. Remove from oven, and transfer pan to a wire rack to cool. Let pie cool for 15-20 minutes before slicing. Pie can be served warm, or at room temperature. Enjoy! *Leftovers may be stored (covered) in refrigerator, for 3-4 days.
Here’s one more to pin on your Pinterest boards!