Here’s a simple and delicious Crustless Coconut Pie recipe—creamy, custardy, and golden with crispy coconut edges. It forms its own light crust as it bakes!
🥥 Crustless Coconut Pie
Ingredients:
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½ cup (1 stick) unsalted butter, melted
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¾ cup granulated sugar
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2 eggs
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½ cup all-purpose flour
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2 cups milk (whole or 2% recommended)
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1 tsp vanilla extract
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1 cup sweetened shredded coconut
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Pinch of salt
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or spray with non-stick spray.
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Mix wet ingredients: In a large bowl, whisk together melted butter, sugar, and eggs until smooth.
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Add dry ingredients: Stir in flour, milk, vanilla, shredded coconut, and salt. Mix until fully combined.
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Pour into pie dish and let sit for a minute to allow any bubbles to rise.
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Bake for 45–50 minutes, or until the top is golden and the center is set (a toothpick should come out clean).
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Cool completely, then refrigerate for a couple of hours before serving for best texture.
