Description
This Best Ever Crustless Coconut Pie is a creamy, easy-to-make dessert bursting with rich coconut flavor and a smooth custard-like texture. With simple ingredients and no crust required, this pie is perfect for coconut lovers craving a comforting and luscious treat that’s quick to prepare and bake.
Ingredients
Scale
Dry Ingredients
- ½ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon kosher salt
Wet Ingredients
- 2 cups milk
- 4 eggs
- 2 teaspoons vanilla extract
Other
- 2 cups shredded sweetened coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a pie plate to prevent sticking and set it aside.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, and kosher salt. Whisk thoroughly to blend all dry ingredients evenly.
- Add Milk: Slowly pour in the milk while continuously whisking to ensure a smooth mixture without lumps.
- Add Eggs and Vanilla: Crack the eggs into the bowl, add the vanilla extract, and whisk again until the mixture is fully incorporated and smooth.
- Incorporate Coconut: Gently fold in the shredded sweetened coconut until evenly distributed throughout the batter.
- Fill Pie Plate: Pour the prepared coconut batter into the greased pie plate, spreading it out evenly.
- Bake: Place the pie plate in the preheated oven and bake for 55 to 60 minutes until the top is golden brown and a knife inserted into the center comes out clean, indicating it is fully cooked.
Notes
- The pie is best enjoyed chilled or at room temperature for a creamy texture.
- Use sweetened shredded coconut for best flavor; unsweetened will result in a less sweet pie.
- To ensure the pie sets properly, avoid opening the oven during the first 45 minutes of baking.
- This crustless pie is naturally gluten-free if you use gluten-free flour instead of all-purpose flour.
- Store leftovers covered in the refrigerator for up to 3 days.
