Irresistible Coconut Pie Recipe – Easy Crustless Treat
A creamy, luscious crustless coconut pie with toasted coconut flavor that’s naturally gluten-free and easy to make.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup butter, melted and slightly cooled
- 2 cups whole milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the eggs until frothy. Add the sugar and continue whisking until well combined and slightly thickened.
- Slowly pour in the melted butter and whisk until incorporated. Gradually add the milk and vanilla extract, stirring until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. Sift this mixture into the wet ingredients to avoid lumps. Stir until the batter is smooth.
- Fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared pie dish. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pie to cool for at least 15 minutes before serving. It will set further as it cools.
Notes
[‘Make sure your eggs and milk are at room temperature for a smoother batter.’, ‘The melted butter adds richness and helps create the creamy texture.’, ‘Check your pie at the 40-minute mark to ensure it doesn’t overcook.’, ‘Lightly toast the shredded coconut before adding it to the batter for extra flavor.’, ‘Let the pie rest after baking to allow it to set properly.’]
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Fat: 12
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: coconut pie, crustless pie, gluten-free dessert, easy dessert, coconut dessert