Description
This crustless coconut pie is a simple, creamy, and delicious dessert that forms its own light crust while baking. Perfect for coconut lovers, it’s easy to make with just a few pantry ingredients.
Ingredients
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 cups milk
- 1 1/2 cups shredded coconut (sweetened or unsweetened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray.
- In a large mixing bowl, whisk together eggs, sugar, melted butter, milk, vanilla extract, and salt until smooth.
- Add the flour and mix until well combined.
- Stir in the shredded coconut.
- Pour the batter into the prepared pie dish.
- Bake for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the pie to cool slightly before slicing. Serve warm or chilled.
Notes
- The pie will naturally form a light crust on the bottom while baking—no separate crust needed.
- Store leftovers in the refrigerator for up to 3 days.
- Best served with whipped cream or fresh fruit.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: American