Description
Crustless Coconut Pie is a rich and luscious dessert featuring shredded coconut in a custard-like filling baked without a crust. It combines sweetened or unsweetened coconut, eggs, milk, and vanilla for a moist, tender texture with a golden top. Perfect for coconut lovers seeking a simple yet flavorful treat.
Ingredients
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted and cooled
- Optional: whipped cream or toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie plate.
- Combine shredded coconut, sugar, flour, baking powder, and salt in a mixing bowl.
- Add eggs, whole milk, melted butter, and vanilla extract to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pie plate and gently tap to settle the mixture evenly.
- Bake in the preheated oven for 40-45 minutes until the top is golden brown and a knife inserted comes out clean.
- Remove from oven and cool completely on a wire rack before serving.
Notes
Substitute whole milk with almond or coconut milk for a dairy-free option, and use coconut oil instead of butter to keep it vegan. Make ahead by baking and refrigerating the pie for up to 2 days; gently reheat before serving. If the pie is soggy, ensure to bake until a knife comes out clean. Avoid using cold eggs to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American