Crustless Coconut Pie

Crustless Coconut Pie 
Golden, chewy edges with a creamy coconut center — this crustless pie magically makes its own layers while baking! A simple, old-fashioned dessert that’s always a hit.

About Time:

Crustless Coconut Pie

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 8 slices
• Course: Dessert
• Cuisine: American

Ingredients:

Crustless Coconut Pie

• 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:

Crustless Coconut Pie

Step 1: Preheat and Prep

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

Step 2: Mix the Batter

1. In a large bowl, whisk together the flour, sugar, melted butter, milk, eggs, vanilla, and salt until smooth.
2. Fold in the shredded coconut until evenly distributed.

Step 3: Bake

1. Pour the mixture into the prepared pie dish.
2. Bake for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.

Step 4: Cool and Serve

1. Let the pie cool completely to allow it to set.
2. Serve at room temperature or chilled. Enjoy plain or with a dollop of whipped cream!

Amount Per Serving:

Crustless Coconut Pie

• Calories: 385 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 160mg
• Fiber: 2g
• Sugar: 32g
• Calcium: 90mg

Notes

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• Self-Crusting Magic: The coconut rises to the top and creates a lightly crisp “crust” as it bakes — no pastry needed!
• Storage: Store covered in the fridge for up to 4 days.
• Variation: Add a pinch of nutmeg or a splash of rum extract for a tropical twist.

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