Description
Crustless Coconut Pie is a simple, old-fashioned dessert that combines the creamy richness of a custard with the tropical flavor of shredded coconut. This easy-to-make pie requires no crust, making the preparation quick and fuss-free. Baked until golden and set, the pie offers a delightful balance of sweetness and texture, perfect for serving chilled or at room temperature.
Ingredients
Scale
Pie Ingredients
- ½ cup all-purpose flour
- 1 ¾ cups milk
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish with butter or nonstick spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, whisk together the flour, milk, sugar, eggs, melted butter, vanilla extract, shredded coconut, and salt until smooth and fully combined, ensuring no lumps remain.
- Pour and Bake: Pour the blended mixture into the prepared pie dish, spreading evenly. Bake in the preheated oven for 45 to 50 minutes, until the top turns golden brown and the center is set and firm to the touch. The pie will develop a natural light crust during baking.
- Cool and Chill: Remove the pie from the oven and let it cool at room temperature. Once cooled, refrigerate the pie for at least 1 hour to fully set before slicing.
- Serve: Slice the pie into 8 servings and enjoy it chilled or at room temperature. Optionally, top with whipped cream for extra indulgence.
Notes
- Use unsweetened shredded coconut for a less sweet version of the pie.
- Add a pinch of nutmeg or a splash of almond extract to the batter for enhanced flavor.
- This pie can be enjoyed on its own or topped with whipped cream for added richness.
