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Crustless Coconut Pie

Indulge in the dreamy texture and buttery sweetness of a Crustless Coconut Pie, where simplicity meets elegance in each velvety slice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded coconut (sweetened or unsweetened) For more pronounced flavor, consider using unsweetened coconut.
  • 1/2 cup granulated sugar Adjust based on coconut type.
  • 1/2 cup all-purpose flour This provides the base for the pie structure.
  • 1/2 teaspoon baking powder Helps the pie rise.
  • 1/4 teaspoon salt Balances sweetness.
  • 4 large eggs, room temperature Ensures better mixing.
  • 1 cup whole milk Provides creaminess.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/4 cup unsalted butter, melted and cooled Contributes to the velvety texture.
  • as needed whipped cream (for serving) Adds richness when served.
  • as needed toasted coconut flakes (for garnish) For added texture and beauty.
  • as needed powdered sugar (for dusting) Optional for presentation.

Method
 

Baking Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie dish.
  2. In a bowl, whisk together sugar, flour, baking powder, and salt.
  3. Whisk in eggs, milk, vanilla, and melted butter until smooth.
  4. Stir in the shredded coconut until evenly distributed.
  5. Pour the batter into the prepared dish and bake for 45-50 minutes, until golden on top and set in the center.
  6. Cool for 30 minutes before slicing.

Notes

Serve with fresh whipped cream and toasted coconut flakes. Store in an airtight container for up to four days or freeze for up to one month. For clean slices, chill before cutting.