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Crustless coconut pie served on a plate with a slice cut out

Crustless Coconut Pie

This delightful Crustless Coconut Pie combines a creamy center with a golden top, making it a perfect dessert for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Pie Ingredients
  • 1 cup 1/2 cup all-purpose flour
  • 1.5 cups 1 1/2 cups granulated sugar
  • 1/2 cup 1/2 cup (1 stick) unsalted butter, melted Ensure the butter is melted but not too hot.
  • 2 cups 2 cups whole milk
  • 1 cup 1 cup shredded coconut You can use sweetened or unsweetened as per your preference.
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/4 teaspoon 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a pie dish.
  2. In a large mixing bowl, combine the melted butter, sugar, and eggs. Mix until well combined.
  3. Add in the flour, salt, and vanilla extract, then stir until smooth.
  4. Gradually stir in the milk, followed by the shredded coconut.
  5. Pour the mixture into the prepared pie dish.
Baking
  1. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Allow to cool before serving.

Notes

Serve warm or cold with whipped cream, fresh fruit, or a drizzle of chocolate sauce. Store any leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.