Description
This easy Crustless Coconut Pie forms its own golden crust while baking, delivering a rich, custard-like center with a sweet toasted coconut topping. Perfect for quick desserts or last-minute guests, it’s naturally gluten-free, uses simple ingredients, and is a crowd-pleasing treat served warm or chilled.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ½ cup butter, melted
- 2 cups milk (whole or any preferred kind)
- 1½ teaspoons vanilla extract
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a large mixing bowl, whisk eggs and sugar until smooth.
- Add flour, melted butter, milk, and vanilla extract. Stir until fully combined.
- Fold in shredded coconut.
- Pour batter into the prepared pie dish.
- Bake for 45–50 minutes, until golden and set. A toothpick should come out clean.
- Let cool slightly before slicing. Serve warm, at room temperature, or chilled.
Notes
- Substitute almond or coconut milk for a dairy-free version.
- Add spices like cinnamon or nutmeg for warmth.
- For a tropical twist, stir in drained crushed pineapple or lime zest.
- Store in the refrigerator for up to 4 days; can also be frozen for up to 2 months.
- Reheat individual slices in the microwave for 20–30 seconds.
