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Crustless Coconut Pie

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Crustless Coconut Pie is a simple, tropical dessert that creates its own light crust as it bakes. It combines a creamy custard texture with a golden top and coconut-filled center, making it a fuss-free, delicious treat.

Ingredients

½ cup all-purpose flour

1½ cups granulated sugar

½ cup (1 stick) unsalted butter, melted

2 cups milk

4 large eggs

1 teaspoon vanilla extract

1½ cups sweetened shredded coconut

Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, sugar, and salt.
  3. Add the melted butter, milk, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
  4. Stir in the shredded coconut.
  5. Pour the batter into a greased 9-inch pie dish or baking dish.
  6. Bake in the preheated oven for 40–45 minutes, or until the top is golden and the center is set. A knife inserted into the center should come out clean.
  7. Allow the pie to cool slightly before serving, or refrigerate it for a few hours if you prefer to serve it chilled.

Notes

  • This pie can be made gluten-free by using a gluten-free flour blend.
  • Plant-based milk can be substituted for dairy milk without altering the texture or flavor significantly.
  • If the top browns too quickly, cover it loosely with foil to prevent over-browning.

Nutrition

Find it online: http://recipesbyjanet.com/crustless-coconut-pie/