Crustless Coconut Pie
A custard style pie made from eggs, milk, butter, sugar, and shredded coconut, baked without a crust until golden.
Equipment
- Nine inch pie dish
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- ½ cup all purpose flour
- 1 cup granulated sugar plus 1/2 cup more
- 1 cup shredded coconut
- 4 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ¼ cup unsalted butter melted
- ¼ tsp salt
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a 9 inch pie dish.
- Mix. Combine the flour, sugar, coconut, and salt.
- Whisk. Whisk the eggs, milk, vanilla, and butter.
- Combine. Stir the wet mixture into the dry mixture and pour into the dish.
- Bake. Bake 35 to 40 minutes until golden and set, then cool.
Notes
Substitutions: Use almond milk or coconut milk.
Tips: Do not overmix the batter.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per slice.