Description
The ultimate lazy baker’s dream come true! This crustless coconut pie forms its own perfect texture while baking, so you get all the flavor with half the work.
Ingredients
Scale
- 4 large eggs, at room temperature
- 1¾ cups whole milk
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ½ cup unsalted butter, melted and cooled slightly
- 1½ cups sweetened shredded coconut
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate.
- In a large mixing bowl, beat the eggs lightly, then add sugar and whisk until just combined.
- Incorporate the flour and salt, whisking gently until no lumps remain.
- Pour in the milk and melted butter, whisking constantly to create a smooth batter.
- Stir in the vanilla extract, then fold in the shredded coconut and optional nutmeg.
- Pour the batter into your prepared pie plate and bake for 45-55 minutes, until edges are golden brown.
- Allow to cool completely on a wire rack for at least 2 hours before serving.
- Store covered in the refrigerator for up to 4 days.