Crustless Coconut Pie
Indulge in this rich, creamy Crustless Coconut Pie Dessert that combines shredded coconut and a velvety filling, making it a nostalgic treat for any gathering.
Ingredients
Dry Ingredients
- 65 grams all-purpose flour Provides structure to the pie.
- 300 grams granulated sugar Sweetness factor balancing flavor.
- 1 pinch salt Enhances flavors.
Wet Ingredients
- 113 grams unsalted butter, melted Adds richness and moisture.
- 480 milliliters whole milk Ensures a creamy filling.
- 4 large eggs Binds the ingredients.
- 5 milliliters vanilla extract Enhances flavor.
Main Ingredient
- 120 grams sweetened shredded coconut The star ingredient providing tropical flair.
Instructions
Preparation
- Preheat your oven to 175°C.
- Lightly grease a 23-centimeter pie dish with unsalted butter or nonstick spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, and pinch of salt until blended.
- Add the melted butter, whole milk, eggs, and vanilla extract to the dry mixture and whisk until smooth.
- Gently fold in the sweetened shredded coconut.
Baking
- Pour the batter into the greased pie dish and bake for 45 to 50 minutes, until golden.
- Allow the pie to cool completely before slicing.
Notes
Can be served warm or chilled; it pairs well with vanilla ice cream and can be stored or frozen for later enjoyment.