Description
A simple and delicious coconut pie that forms its own light crust while baking. This crustless version is rich, custardy, and filled with sweet coconut flavor — perfect for an easy dessert or tropical treat.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 2 cups milk
- 4 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
- In a large mixing bowl, combine flour, sugar, milk, eggs, melted butter, vanilla extract, and salt. Whisk until smooth and fully blended.
- Stir in the shredded coconut.
- Pour the batter into the prepared pie dish.
- Bake for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Let cool to room temperature before slicing. Serve chilled or at room temperature.
Notes
- This pie naturally separates into layers as it bakes: a custard base, soft middle, and coconut top.
- You can use unsweetened coconut if you prefer a less sweet dessert.
- Top with whipped cream or fresh berries for a nice finish.
- Stores well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 290
- Sugar: 24g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: crustless coconut pie, easy coconut pie, coconut custard pie, no crust dessert, tropical dessert