Crustless Coconut Pie
A delightful and easy dessert for coconut lovers, featuring a rich, creamy filling without the hassle of a crust.
Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- 1½ cups granulated sugar
- 1 pinch salt Just a pinch to enhance the flavor
Wet Ingredients
- ½ cup unsalted butter, melted (1 stick)
- 2 cups milk Whole milk recommended for richness
- 4 large eggs Use fresh eggs for best results
- 1 teaspoon vanilla extract High-quality vanilla for enhanced flavor
Main Ingredients
- 1½ cups sweetened shredded coconut Adjust sweetness by using unsweetened if preferred
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
- Pour in the melted butter, milk, eggs, and vanilla extract. Mix until smooth.
- Fold in the sweetened shredded coconut.
Baking
- Pour the batter into a greased 9-inch pie dish.
- Bake for 40 to 45 minutes until golden brown and a knife inserted comes out clean.
Cooling and Serving
- Allow the pie to cool slightly before serving, or refrigerate for a few hours for a chilled dessert.
Notes
Serve warm or chilled, with optional garnishes like whipped cream, powdered sugar, or fresh berries. Pair with vanilla ice cream for added indulgence.