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A slice of crustless coconut pie topped with whipped cream and coconut flakes

Crustless Coconut Pie

A delightful dessert that combines rich coconut flavor with a simple, crustless preparation, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted (1 stick)
  • 2 cups whole milk
  • 1 cup shredded coconut
  • 4 large eggs
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the melted butter, sugar, and flour. Mix until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, vanilla extract, and shredded coconut until well combined.
  5. Pour the batter into a greased 9-inch pie pan.
Baking
  1. Bake for 50-60 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Let it cool before serving.

Notes

Serve your crustless coconut pie at room temperature or slightly chilled. It can be topped with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.