Here’s Carol’s No-Crust Coconut Pie — creamy, lightly custardy, and magically forms its own crust as it bakes. Super easy and always a hit 🥥🥧
Carol’s No-Crust Coconut Pie
Ingredients
- ½ cup all-purpose flour
- 1½ cups granulated sugar
- 2 cups milk
- ½ cup (1 stick) melted butter
- 4 large eggs
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie dish generously.
- In a large bowl, whisk together sugar and flour.
- Add milk, melted butter, eggs, and vanilla; mix until smooth.
- Stir in the shredded coconut.
- Pour batter into prepared pie dish.
- Bake 45–50 minutes, until golden on top and set in the center.
- Cool at least 30 minutes before slicing.
Tips for Best Results
- Let butter cool slightly before mixing so it doesn’t cook the eggs
- For extra flavor, toast the coconut lightly before adding
- If top browns too fast, tent loosely with foil
How It Works
As it bakes:
- Coconut floats to the top
- Custard forms in the center
- Flour + butter create a light crust on the bottom
Magic, but delicious science 😄
Serving Ideas
- Dust with powdered sugar
- Serve warm or chilled
- Amazing with whipped cream or vanilla ice cream
If you’d like, I can share:
- Low-sugar version
- Dairy-free version
- Extra-coconut or lemon-coconut twist
Just tell me 🥥💛
