Crustless Coconut Pie

A creamy, dreamy dessert that balances sweetness with irresistible coconut flavor, perfect for gatherings or a simple weeknight treat.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 225

Ingredients Method Notes

Ingredients

Dry Ingredients

½ cup all-purpose flour All-purpose works best for this recipe; for a gluten-free version, you can substitute almond flour.
1½ cups granulated sugar Use fine sugar for smooth results.
1 pinch salt Enhances flavors and balances sweetness.

Wet Ingredients

½ cup unsalted butter, melted Ensure it's at room temperature before melting.
2 cups milk Whole milk gives richer texture; dairy alternatives are also suitable.
4 large eggs Room temperature for better emulsification.
1 teaspoon vanilla extract Use pure vanilla extract for best flavor.

Coconut Mixture

1½ cups sweetened shredded coconut Unsweetened can be used if less sweetness is desired, but adjust sugar accordingly.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine flour, sugar, and salt. Whisk to break up any lumps.
Add melted butter, milk, eggs, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth.
Gently stir in shredded coconut until evenly distributed.
Pour the batter into a greased 9-inch pie dish.

Baking

Bake in the preheated oven for 40–45 minutes, until the top is golden and a knife inserted into the center comes out clean.

Serving

Allow the pie to cool slightly before serving. For a refreshing twist, refrigerate for a few hours and serve chilled.

Notes

This pie is best enjoyed fresh, but can be stored in the fridge for up to 3 days or frozen for up to 2 months. Consider adding flavors like almond extract or a pinch of cinnamon for variations.