Crustless Coconut Pie

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Crustless Coconut Pie-A one-bowl wonder with a golden top, creamy center, and irresistible coconut flavor

Introduction

This Crustless Coconut Pie is the kind of dessert that feels like a warm-weather escape in every bite. With just a handful of pantry staples and no need to fuss with a crust, it bakes into a custard-like pie that’s rich, sweet, and speckled with shredded coconut.

Whether you’re short on time or just craving something simple and satisfying, this pie delivers comfort and flavor with minimal effort. It’s perfect for potlucks, weeknight treats, or pairing with a cup of coffee on a lazy afternoon.

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 garnish: whipped cream or toasted coconut flakes

Instructions

Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or nonstick spray.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs. Add milk and vanilla extract. Slowly whisk in the melted butter until fully incorporated.

Step 4: Make the Batter
Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the shredded coconut.

Step 5: Bake
Pour the batter into the prepared pie plate. Bake for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.

Step 6: Cool and Serve
Let the pie cool for at least 15 minutes before slicing. Serve warm or chilled, topped with whipped cream or toasted coconut if desired.

Time Breakdown

Task Time
Prep 15 minutes
Bake 45–50 minutes
Cool 15 minutes
Total Time ~1 hour 5 minutes

Tips for Success

  • Use sweetened coconut for a richer flavor, or unsweetened for a lighter version.
  • Don’t overmix—just stir until combined to keep the texture tender.
  • Let cool fully before slicing for cleaner cuts.
  • Add a sprinkle of nutmeg or cinnamon to the batter for warmth.
  • Make ahead: This pie keeps well in the fridge for up to 3 days.

Serving Suggestions

  • Serve with whipped cream and a sprinkle of toasted coconut.
  • Pair with tropical fruit like mango or pineapple.
  • Add a drizzle of caramel or chocolate sauce for extra indulgence.
  • Enjoy with coffee, tea, or a coconut milk latte.

Variations to Try

  • Lemon Coconut Pie: Add 1 tbsp lemon zest and swap vanilla for lemon extract.
  • Chocolate Chip Coconut Pie: Stir in ½ cup mini chocolate chips.
  • Nutty Twist: Add chopped pecans or almonds to the batter.
  • Gluten-Free: Use a gluten-free flour blend.
  • Dairy-Free: Use coconut milk and plant-based butter.

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Serve chilled or reheat gently in the microwave.
  • Freeze slices individually for up to 1 month—thaw overnight in the fridge.

Final Thoughts

This Crustless Coconut Pie is creamy, dreamy, and delightfully simple. Whether you’re baking for a crowd or just craving something sweet and nostalgic, it’s a recipe that delivers every time.

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