Crustless Coconut Pie Recipe
Calling all coconut fanatics and baking enthusiasts! Get ready to embark on a tropical adventure with the one and only Crustless Coconut Pie. This luscious treat is more than just a dessert; it's a warm hug in a pie plate, a symphony of creamy and crunchy, a celebration of all things coconutty goodness.
Ingredients
- 4 large eggs beaten (about 200 grams)
- 1/4 cup unsalted butter softened (56 grams)
- 1/2 cup all-purpose flour 60 grams
- 1 teaspoon vanilla extract 5 ml
- 1 3/4 cups granulated sugar 350 grams
- 2 cups whole milk 480 ml
- 7 ounces unsweetened flaked coconut 200 grams
Instructions
- Preheat the oven to 325°F (165°C).
- In a large bowl, whisk together the eggs, butter, flour, vanilla extract, and sugar until smooth.
- Gradually whisk in the milk until fully combined.
- Gently fold in the flaked coconut.
- Pour the batter into a greased 10-inch deep-dish pie plate.
- Bake for 30 to 40 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool slightly before serving.
Notes
- For a richer flavor, use melted butter instead of softened butter.
- If you don't have self-rising flour, you can use all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- You can also use a hand mixer or stand mixer to beat the ingredients together.
- For a thicker filling, reduce the milk by 1/4 cup.
- Serve the pie warm or cold, with whipped cream or ice cream, if desired.