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Perfect Crustless Coconut Pie

A delightful crustless pie that combines creamy coconut flavor with a custardy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup shredded coconut Use sweetened or unsweetened based on preference.
  • 4 large eggs Make sure eggs are at room temperature.
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted Can substitute with coconut oil for dairy-free.
  • 1 cup milk Can substitute with almond milk or coconut milk for dairy-free.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, beat the eggs and sugar together until combined and slightly frothy.
  3. Gradually mix in the melted butter, milk, vanilla extract, and salt. Combine well.
  4. Gently fold in the shredded coconut until evenly distributed throughout the batter.
  5. Grease a 9-inch pie plate and pour the coconut mixture into it.
Baking
  1. Place the dish in the oven and bake for approximately 45 minutes, or until the top is golden brown and the pie is set in the center.
  2. Allow the pie to cool for at least 15 minutes before slicing.
  3. Serve warm or chilled.

Notes

Store in the refrigerator, tightly covered, for up to 4 days. Can be frozen for up to 3 months. Thaw in the fridge overnight and reheat at 350°F for 10-15 minutes.