Crustless Coconut Pie Dessert (Printer-Friendly Version)
Tropical coconut flavor with creamy custard texture, baked golden for effortless sweet enjoyment any time.
# What You'll Need:
→ Pie Base
01 -
0.5 cup all purpose flour
02 -
1 cup granulated sugar
03 -
0.5 cup unsalted butter, melted
04 -
2 cups whole milk
05 -
4 large eggs
06 -
2 teaspoons vanilla extract
07 -
1.5 cups sweetened shredded coconut
08 -
0.25 teaspoon fine sea salt
# Steps to Follow:
01 -
Preheat oven to 350°F. Position the rack in the center and lightly grease a 9-inch pie dish with unsalted butter or nonstick spray, ensuring all sides and the bottom are thoroughly coated to prevent sticking.
02 -
In a large mixing bowl, whisk together all purpose flour, granulated sugar, and fine sea salt until evenly combined and free of lumps.
03 -
Add melted unsalted butter, whole milk, large eggs, and vanilla extract to the dry mixture. Whisk thoroughly until the batter is smooth and homogeneous with no visible streaks.
04 -
Fold in sweetened shredded coconut using a spatula or wooden spoon, mixing until coconut is evenly distributed throughout the batter.
05 -
Transfer the batter to the prepared pie dish, spreading evenly to the edges. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
06 -
Remove from oven and let the pie cool completely on a rack. Slice and serve at room temperature, or chill in the refrigerator for a firmer texture before serving.
# Additional Tips:
01 -
For gluten free preparation, substitute an all purpose gluten free flour blend. The dessert is ideal for make-ahead as the flavor deepens overnight in the refrigerator.
02 -
If using unsweetened coconut, increase sugar slightly for balanced sweetness.
03 -
Pie slices freeze well individually wrapped for up to two months.
04 -
Swapping coconut extract for half of the vanilla intensifies coconut flavor.