Description
A rich, custardy coconut pie that magically forms its own crust while baking. Simple, sweet, and perfect for any occasion.
Ingredients
- ½ cup all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 3 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a medium bowl, whisk together flour, sugar, and salt until well combined.
- In a large bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
- Slowly add the dry mixture into the wet mixture, whisking until no lumps remain.
- Stir in shredded coconut until evenly distributed.
- Pour batter into prepared pie dish and smooth the top.
- Bake for 45–55 minutes, or until golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
For extra flavor, substitute coconut milk for regular milk. Store leftovers covered in the refrigerator for up to 4 days. Serve with whipped cream, fresh berries, or a sprinkle of toasted coconut.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American