Description
This Crustless Coconut Pie is creamy, comforting, and loaded with coconut flavor. A simple dessert that skips the crust but keeps all the sweetness, making it both easy and gluten-free.
Ingredients
Scale
- 1 cup sweetened shredded coconut
- 1 cup milk
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/2 cup all-purpose flour (or gluten-free substitute)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly butter a 9-inch pie dish.
- Whisk melted butter and sugar in a mixing bowl until smooth.
- Add eggs one by one, whisking after each until creamy.
- Stir in milk, vanilla, and shredded coconut.
- Fold in flour and baking powder gently until just combined.
- Pour batter into pie dish and bake 40-45 minutes, until golden and set.
Notes
Avoid overmixing to keep the pie fluffy. Add coconut extract or mini chocolate chips for a twist. Store leftovers covered in the fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: coconut pie, crustless coconut pie, gluten free pie, easy coconut dessert