Description
This Crustless Coconut Pie is a delightful dessert that forms its own crust as it bakes, creating a creamy coconut custard center with a light coconut-flour crust on top. It’s easy to make and perfect for coconut lovers.
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients:
- 2 cups whole milk
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- Mix dry ingredients: In a large bowl, whisk together flour, shredded coconut, sugar, and salt.
- Add wet ingredients: Mix in milk, eggs, melted butter, and vanilla extract until smooth.
- Bake: Pour the batter into the pie dish and bake for 45-50 minutes until set and golden.
- Cool and refrigerate: Let the pie cool, then refrigerate for at least 1 hour before serving.
Notes
- This pie forms its own crust while baking, eliminating the need for a traditional crust.
- For a sweeter version, use sweetened shredded coconut or try almond extract for a flavor variation.
