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Crustless Coconut Pie
Caroline

Crustless Coconut Pie

This crustless coconut pie is a rich, custardy dessert packed with sweet coconut, butter, and vanilla. It forms its own soft, golden crust while baking, making it an easy and comforting 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: 400
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 the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
  2. In a large bowl, whisk together the flour, sugar, and salt.
  3. Stir in the melted butter, milk, eggs, and vanilla extract. Mix until smooth.
  4. Fold in the shredded coconut evenly.
  5. Pour the mixture into the prepared pie dish. Bake for 45–50 minutes, or until golden and a knife inserted comes out clean.
  6. Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

Notes

  • For a firmer texture, chill the pie in the refrigerator for 1–2 hours before serving.
  • Use freshly shredded coconut for the best flavor and aroma.
  • Ensure eggs are well mixed to avoid custard curdling.
  • Garnish with extra coconut, toasted if desired, for a beautiful presentation.