Description
A creamy, irresistibly delicious coconut pie with a custard-like center and golden-brown toasted coconut top, perfect for coconut lovers and naturally gluten-free.
Ingredients
Scale
- 1½ cups (120g) shredded coconut (unsweetened preferred)
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- ½ cup (115g) melted butter
- 1 cup (240ml) whole milk or full-fat coconut milk for dairy-free option
- 1 teaspoon vanilla extract (or almond extract for variation)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish lightly with butter or cooking spray.
- In a medium bowl, whisk together 4 large eggs and 1 cup (200g) of granulated sugar until smooth and pale.
- Slowly pour in ½ cup (115g) of melted butter and whisk to combine.
- Stir in 1 cup (240ml) of whole milk and 1 teaspoon of vanilla extract (or almond extract, if using).
- Gently mix in 1½ cups (120g) of shredded coconut until evenly distributed.
- Transfer the batter into your prepared dish, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out clean.
- Allow the pie to cool completely on a wire rack before slicing.
Notes
For extra flavor, lightly toast the shredded coconut before adding it to the batter. If the edges start browning too quickly, cover them with foil during baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 120
- Fat: 15
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: coconut pie, crustless pie, gluten-free dessert, easy coconut recipe, tropical dessert