Crustless Coconut Pie
A creamy, luscious dessert that is irresistibly coconutty and easy to make.
Servings: 8 servings
Calories: 310kcal
Equipment
- 9-inch pie pan
- Mixing Bowl
Ingredients
Ingredients
- 1 cup shredded coconut sweetened or unsweetened
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- ½ cup milk
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie pan lightly.
- In a large bowl, whisk eggs until slightly foamy.
- Add sweetened condensed milk, melted butter, milk, vanilla extract, and salt. Mix well.
- Fold in shredded coconut until evenly distributed.
- Pour mixture into the prepared pie pan and smooth the top.
- Bake for 45–50 minutes until golden and set.
- Let cool to room temperature, then refrigerate at least 1 hour before serving.
Notes
For a less sweet version, use unsweetened coconut. Chill thoroughly before slicing for best results. Pairs beautifully with fresh berries or whipped cream. Store in the fridge for up to 4 days or freeze slices for up to 2 months.
Nutrition
Calories: 310kcal | Fat: 19g