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Crustless Coconut Pie Recipe
Emily

Crustless Coconut Pie

A simple, crust-free coconut pie with a golden top and custardy center. This easy dessert comes together quickly with pantry staples and bakes into a rich, coconut-filled treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 cups milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 pinch salt

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • oven mitts
  • knife (for testing doneness)

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
  2. In a large bowl, whisk together flour, sugar, and salt. Add melted butter, milk, eggs, and vanilla. Whisk until smooth, then stir in shredded coconut.
  3. Pour mixture into prepared pie dish. Bake 45–50 minutes, until golden and a knife inserted in center comes out clean.
  4. Let pie cool completely to set. Slice and serve at room temperature or chilled.

Notes

Serve at room temperature or chilled for best texture. For a deeper flavor, toast the shredded coconut lightly before mixing. You can also swap vanilla for almond extract for a different twist.