Crustless Coconut Pie is a delightful dessert that captures the essence of coconut in every bite. Perfectly sweet and slightly chewy, this pie is an excellent choice for those who enjoy coconut flavors without the fuss of a traditional crust. Its simplicity makes it a favorite among home bakers and coconut lovers alike.
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Why Make This Recipe
This recipe is easy and quick to prepare, making it great for both experienced bakers and beginners. It requires just a few ingredients that you might already have in your kitchen. Plus, the crustless nature makes it lighter and offers a unique texture. It’s perfect for a casual family dessert or a special occasion!
How to Make Crustless Coconut Pie
To make this delicious Crustless Coconut Pie, simply follow the steps below.
Ingredients:
- 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup shredded coconut
- 4 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, shredded coconut, and salt.
- In another bowl, whisk together the eggs, milk, vanilla extract, and melted butter.
- Gradually combine the wet ingredients with the dry ingredients, mixing until well combined.
- Pour the batter into a greased pie dish.
- Bake for 35-40 minutes, or until the top is golden brown and set.
- Allow to cool before serving.
How to Serve Crustless Coconut Pie
Serve the Crustless Coconut Pie warm or at room temperature. You can add a dollop of whipped cream or a scoop of vanilla ice cream on top for extra indulgence. Fresh fruit or a sprinkle of toasted coconut can also enhance the presentation and flavor.
How to Store Crustless Coconut Pie
To store your Crustless Coconut Pie, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze individual slices for later enjoyment. To reheat, simply thaw in the refrigerator and warm in the oven.
Tips to Make Crustless Coconut Pie
- Ensure that your eggs are at room temperature for better mixing.
- Measure your coconut and flour well for the best texture.
- Do not overmix the batter to keep it light and fluffy.
- For added flavor, you can sprinkle some nutmeg or cinnamon on top before baking.
Variation
You can tweak this recipe by adding chocolate chips or nuts, like pecans or macadamia nuts, for an extra crunch. Alternatively, you can use different kinds of milk, such as almond or coconut milk, to change the flavor profile slightly.
FAQs
Q: Can I use fresh coconut instead of shredded coconut?
A: Yes, you can use fresh grated coconut. Just make sure to adjust the texture as needed.
Q: Is it necessary to use a pie dish?
A: While a pie dish is common, you can bake this mixture in a square or rectangular baking pan as well.
Q: What should I do if my pie doesn’t set?
A: If the pie doesn’t seem set after 40 minutes, bake it for 5-10 more minutes. Make sure the edges are set and the top is golden brown.
This Crustless Coconut Pie is sure to delight everyone with its rich coconut flavor and easy preparation. Enjoy your baking!
Crustless Coconut Pie
Ingredients
Pie Batter Ingredients
- ½ cup all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup shredded coconut
- 4 pieces eggs Use room temperature for better mixing.
- ½ cup milk Can use almond or coconut milk for variations.
- 1 teaspoon vanilla extract
- ¼ cup melted butter
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, shredded coconut, and salt.
- In another bowl, whisk together the eggs, milk, vanilla extract, and melted butter.
- Gradually combine the wet ingredients with the dry ingredients, mixing until well combined.
- Pour the batter into a greased pie dish.
Baking
- Bake for 35-40 minutes, or until the top is golden brown and set.
- Allow to cool before serving.
