Description
Making crustless coconut pie is surprisingly simple—no rolling pins, no crust, and no special techniques required. Just gather your ingredients and follow this easy baking process. With a single bowl and a whisk, you’ll have a rich, custard-filled dessert ready in no time.
Ingredients
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1 cup shredded coconut (sweetened or unsweetened)
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1/2 cup granulated sugar
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1/2 cup all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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4 large eggs
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1 cup whole milk
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1 tsp vanilla extract
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1/4 cup butter, melted and cooled
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Optional: whipped cream or toasted coconut flakes for garnish
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie plate.
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In a medium bowl, combine the flour, sugar, baking powder, and salt.
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In a separate bowl, beat the eggs. Add milk and vanilla extract.
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Slowly whisk in the melted butter until fully mixed.
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Gradually blend in the dry ingredients until just combined.
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Fold in the shredded coconut.
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Pour batter into the prepared pie plate.
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Bake for 45–50 minutes, until golden and a knife inserted in the center comes out clean.
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Cool for at least 15 minutes before serving.
- Prep Time: 10 min
- Cook Time: 50 min