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A creamy, crustless coconut custard pie that magically forms layers as it bakes.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 0.5 cup unsalted butter, melted and cooled
  • 0.75 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 pinch salt

Equipment

  • mixing bowl
  • whisk
  • 9-inch pie dish

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
  2. Whisk eggs, melted butter, and sugar until smooth.
  3. Whisk in flour and salt until fully combined.
  4. Slowly whisk in milk and vanilla extract.
  5. Stir in shredded coconut.
  6. Pour batter into dish and bake 45–50 minutes until lightly golden and set.
  7. Cool completely, then refrigerate at least 2 hours before slicing.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 6gFat: 19gSaturated Fat: 12gCholesterol: 110mgSodium: 95mgFiber: 2gSugar: 21g

Notes

Chill before slicing for best texture and clean layers.

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