Dump sweet flaked coconut in the crock and 4 other simple additions to get a treat so delicious your family will be begging for more!

This 5-ingredient slow cooker vintage coconut macaroon pie is what I make when I want something nostalgic and cozy but don’t have the time (or energy) to fuss with crusts and water baths. It starts with a big snowy pile of sweet flaked coconut dumped straight into the crock, then just four more pantry staples to turn it into a gooey, chewy, custardy pie that tastes like an old-school church cookbook dessert. Everything mixes right in the slow cooker, so it’s perfect for busy weeknights or when you’re juggling work, kids, and a craving for something homemade and special.

Serve this warm or at room temperature, scooped into bowls like a crustless pie. It’s dreamy with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate or caramel sauce. For a little contrast, add fresh berries or a side of sliced oranges to cut through the sweetness. Coffee, black tea, or even a cold glass of milk all pair really well with the rich coconut and sweet, macaroon-like texture.

Servings: 6-8

3 cups sweetened flaked coconut

Lightly grease the bottom and lower sides of your slow cooker crock with a little softened or melted butter so the coconut mixture doesn’t stick.

Dump the sweetened flaked coconut into the bottom of the greased slow cooker and spread it into an even layer. It should look like a thick, snowy blanket of coconut covering the base.

In a medium bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, and melted butter until smooth and well combined.

Pour the condensed milk mixture evenly over the coconut in the slow cooker, using a spatula to gently nudge it so all the coconut is moistened. Do not stir aggressively; just press and smooth the top so it forms a thick, even layer.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are lightly golden, the center is set but still a little jiggly, and a knife inserted near the center comes out mostly clean with a few moist crumbs.

Turn off the slow cooker and let the coconut macaroon pie cool in the crock, uncovered, for at least 20 to 30 minutes. It will firm up as it cools and slice or scoop more easily.

To serve, run a thin spatula around the edges to loosen. Scoop into bowls like a crustless pie, or cut into wedges or squares if firm enough. Serve warm, slightly warm, or at room temperature.

For a toasted top and extra texture, prop the slow cooker lid open with a folded kitchen towel during the last 30 to 45 minutes of cooking to help some moisture escape and encourage light browning. You can also carefully transfer the cooked pie (still in the crock insert) to the oven and broil for 1 to 3 minutes, watching closely, just to toast the top. For a chocolate twist, sprinkle 1/2 to 3/4 cup mini chocolate chips over the coconut before pouring on the condensed milk mixture. For a nutty version, add 1/2 cup finely chopped pecans or almonds to the coconut. A splash of almond extract (1/4 teaspoon, reducing the vanilla slightly) gives it a more classic bakery macaroon flavor. If you need it less sweet, use 2 1/2 cups coconut instead of 3 and add 1/4 teaspoon salt to balance the sweetness. To make slicing easier for parties, line the bottom and a bit up the sides of the slow cooker with a parchment sling before greasing; once cooled, you can carefully lift the whole pie out and cut it on a cutting board. Food safety tips: Use pasteurized, fresh eggs and avoid using eggs that are cracked or past their expiration date. Make sure the mixture cooks until it reaches at least 160°F in the center for safe egg handling; if your slow cooker runs cool, extend the cooking time and check with an instant-read thermometer. Do not leave the finished pie at room temperature for more than 2 hours; refrigerate leftovers in a covered container and enjoy within 3 to 4 days. Reheat individual portions gently in the microwave or enjoy chilled straight from the fridge.