Description
An easy, dreamy crustless coconut pie recipe that comes together in just 1 hour! Perfect for homemade dessert cravings with minimal fuss and no need for a traditional crust.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie plate with butter or non-stick spray.
- In a large mixing bowl, whisk together sugar, flour, and salt until well combined.
- Add milk, eggs, melted butter, vanilla extract, and coconut extract (if using). Whisk until smooth and slightly frothy.
- Fold in the sweetened shredded coconut until evenly distributed.
- Pour the batter into the prepared pie plate. Gently tap to level the surface.
- Bake for 45-55 minutes or until the top is golden and the center is set (a slight jiggle is okay). If browning too quickly, tent with foil.
- Cool for at least 1 hour before slicing. Serve at room temperature or chilled, optionally topped with whipped cream or fresh berries.
Notes
For a richer flavor, swap half the milk for canned coconut milk. Use a gluten-free flour blend for a gluten-free version. Let the pie cool completely before slicing for best texture. If the top browns too quickly, tent with foil. Room temperature eggs and milk yield the smoothest custard.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 325
- Sodium: 170
- Fat: 17
- Saturated Fat: 12
- Carbohydrates: 38
- Protein: 6
Keywords: crustless coconut pie, easy coconut pie, homemade coconut pie, no crust pie, coconut dessert