Crustless Coconut Pie
A delightful dessert capturing the essence of coconut without the fuss of a traditional crust, perfect for any occasion.
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.
Notes
Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream. Store covered in the refrigerator for 3-4 days or freeze individual slices.