🥥 Crustless Coconut Pie (Impossible Coconut Pie)
🍽️ Makes: 1 (9-inch) pie
⏱️ Total Time: ~1 hour
👩🍳 Difficulty: Super easy
🧂 Ingredients:
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½ cup (1 stick) unsalted butter, melted
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¾ cup granulated sugar
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2 large eggs
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½ cup all-purpose flour
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1¾ cups milk
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1½ tsp vanilla extract
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1 cup sweetened shredded coconut
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Optional: ¼ tsp salt
🔪 Instructions:
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Preheat oven to 350°F (175°C). Grease a 9-inch pie plate or baking dish.
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Mix ingredients:
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In a large bowl, whisk together melted butter, sugar, eggs, flour, milk, vanilla, and salt (if using) until smooth.
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Stir in the shredded coconut.
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Pour into pie dish and let sit a few minutes — the coconut will naturally rise a bit toward the top as it bakes, forming a soft “crust.”
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Bake for 45–50 minutes, or until golden brown and a knife inserted near the center comes out clean.
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Cool completely on a wire rack before slicing. Serve chilled or at room temperature.
📝 Tips & Variations:
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Use coconut milk (in place of part of the milk) for extra coconut flavor.
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Add a splash of almond extract for a nutty twist.
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Top with whipped cream, berries, or a light dusting of powdered sugar.
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Gluten-free? Sub all-purpose flour with a 1:1 gluten-free blend.
This pie keeps well in the fridge for up to 3 days. It’s a crowd-pleaser that tastes like a tropical vacation in a slice! Let me know if you want a keto, dairy-free, or chocolate coconut version.
