Crustless Coconut Pie
A one-bowl wonder, this Crustless Coconut Pie is soft, custardy, and packed with sweet coconut flavor perfect for easy weekend breakfasts or light desserts.
Ingredients
- 1 cup shredded coconut sweetened or unsweetened
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- ¼ cup butter melted and cooled
- Optional: Whipped cream or toasted coconut flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie plate.
- Whisk dry ingredients: flour, sugar, baking powder, and salt in a medium bowl.
- Beat wet ingredients: eggs, milk, and vanilla in a large bowl until smooth.
- Add melted butter slowly while whisking to avoid cooking the eggs.
- Combine wet and dry mixtures gently, mixing just until combined.
- Fold in shredded coconut until evenly distributed in the batter.
- Pour into the pie plate and bake for 45–50 minutes until golden and set.
- Cool for 15 minutes before serving warm or at room temperature.