Description
This Crustless Coconut Pie is an easy dessert that bakes its own golden crust. It features a rich custard and shredded coconut, offering a taste of the tropics with minimal effort. It’s naturally gluten-free and comes together in one bowl.
Ingredients
Scale
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups shredded sweetened coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- In a mixing bowl, whisk eggs until blended. Add sugar and mix well.
- Stir in melted butter, milk, and vanilla extract.
- Add flour and salt, mixing until just combined.
- Fold in shredded coconut until evenly incorporated.
- Pour batter into the prepared pie dish.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool before slicing to allow layers to set.
Notes
- For a twist, add almond extract, mini chocolate chips, or lemon/orange zest.
- Can be made dairy-free by using almond or coconut milk and dairy-free butter.
- Flavor deepens overnight; slices better the next day.
- Reheat slices in the microwave for 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice