🥥✨ Crustless Coconut Pie – Easy, Light & Magically Self-Crusting! ✨🍮


1️⃣ Prep & Mix

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.

  2. In a large bowl, whisk eggs + sugar until smooth.

  3. Add flour + salt, whisking until no lumps remain.

  4. Stir in milk, vanilla, coconut extract, melted butter, and 1 cup shredded coconut.

2️⃣ Bake to Perfection

  1. Pour batter into the pie dish. Sprinkle remaining ½ cup coconut on top.

  2. Bake 40-45 mins until golden and set (center should jiggle slightly).

  3. Cool 1 hour (it will firm up as it cools).

3️⃣ Serve & Enjoy!

  • Dust with powdered sugar or serve with whipped cream.

  • Best enjoyed slightly warm or chilled.

💡 Pro Tips for the Best Pie

🔸 Toast the coconut topping – Broil for 1-2 mins at the end for extra crunch.
🔸 Don’t overbake – The center should still wobble slightly when shaken.
🔸 Make it dairy-free – Use coconut milk and vegan butter.
🔸 Add a tropical twist – Fold in diced pineapple or mango.

🍽️ Serving Suggestions

✨ With coffee or tea – A delightful afternoon treat.
✨ Summer dessert – Top with fresh berries.
✨ Holiday brunch – Pair with mimosas.

🤔 FAQ – Your Questions Answered!

Q: Can I use unsweetened coconut?
A: Yes, but add 1-2 tbsp extra sugar to the batter.

Q: Why is my pie soggy?
A: It’s meant to be custardy! If too wet, bake 5 more mins next time.

Q: Can I freeze leftovers?
A: Yes! Freeze slices for up to 1 month (thaw in fridge).

 

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