Crustless Coconut Pie Dessert (Printer-Friendly)
Soft coconut pie with creamy center and golden chewy top. Simple, quick, and comforting for any gathering.
# List of Ingredients:
→ Base Mixture
01 -
0.5 cup all-purpose flour
02 -
1 cup granulated sugar
03 -
0.5 teaspoon fine sea salt
→ Wet Ingredients
04 -
0.5 cup unsalted butter, melted
05 -
2 cups whole milk
06 -
4 large eggs
07 -
2 teaspoons vanilla extract
→ Coconut
08 -
1.5 cups sweetened shredded coconut
# Preparation Steps:
01 -
Adjust oven rack to the center position. Preheat oven to 350°F. Lightly grease a 9-inch pie dish with butter or nonstick spray, ensuring sides and bottom are evenly coated.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt until well blended and free of clumps.
03 -
Add melted unsalted butter, whole milk, large eggs, and vanilla extract to the bowl. Whisk thoroughly until the batter is smooth and homogenous, with no visible streaks.
04 -
Using a spatula, gently fold in sweetened shredded coconut until evenly distributed throughout the batter.
05 -
Pour batter into the prepared pie dish, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until the surface is golden and a knife inserted into the center emerges clean.
06 -
Remove pie from the oven and let cool completely on a wire rack to allow the custard to set. Serve at room temperature or chilled for a firmer consistency.
# Additional Suggestions:
01 -
For a gluten-free variation, substitute all-purpose flour with a gluten-free blend.
02 -
To enhance coconut flavor, replace half the vanilla extract with coconut extract.
03 -
Pie is best after refrigeration as flavors deepen and texture becomes firmer.