Crustless Coconut Pie

Unveil your inner baker with this incredibly straightforward Coconut Custard Pie, minus the crust. Not only is it delectable, but it's also quite simple to make! Here's what you'll need and how to create this delightful dish that serves eight.

4.75 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: Baking Basics, Kitchen Magic, Quick Prep

Servings:

Calories: 429kcal

Ingredients

4 large eggs
2 cups of dairy or plant-based milk
1/2 cup granulated sugar
1/2 cup multi-purpose flour
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla essence
2 cups of sweetened shredded coconut

Instructions

Preheat Your Oven: Set your oven to 350°F (175°C). Take a pie dish and lightly grease it with butter or a cooking spray.
Mix Dry Ingredients: In a large bowl, combine your flour, sugar, and salt. Use a whisk to blend them well.
Incorporate Wet Ingredients: Slowly pour in your milk while whisking to avoid any lumps. Once smooth, whisk in your eggs and vanilla extract until fully incorporated.
The Star Ingredient: Add the shredded coconut to the mixture, stirring until it's evenly distributed.
Pour and Bake: Transfer your well-mixed batter into the pre-greased pie dish. Pop it in the oven and bake for approximately 55-60 minutes. You'll know it's done when it turns a golden brown color and a knife inserted in the middle comes out clean.

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