Crustless Coconut Pie

Start by heating your oven to 350 degrees F (175 degrees C). It’s crucial to begin with an adequately preheated oven to ensure even baking.

Generously grease a 9-inch pie pan. This step is essential for easy removal of the pie after baking, preventing sticking or tearing.

In a large mixing bowl, combine ½ cup of all-purpose flour, ½ cup of sugar, and ½ teaspoon of kosher salt. Stir well until these ingredients are blended perfectly, ensuring a fine, consistent texture.

Add 2 cups of milk, 4 beaten eggs, and 2 teaspoons of vanilla extract to your dry mixture. Mix thoroughly until you achieve a smooth, velvety batter free of lumps. Make sure to evenly distribute the ingredients to avoid clumping and ensure a uniform texture throughout the pie.

Gently fold in 2 cups of shredded sweetened coconut. Stir until well combined, allowing the coconut to evenly infuse the mixture. As you stir, take note of the aromatic blend of vanilla and coconut—it’s a preview of the delightful aroma your pie will have once baked.

Pour the batter into the prepared pie pan, spreading it evenly. Place in the preheated oven and bake for 35 to 45 minutes. Bake until the pie is golden brown and puffed up, ensuring a set center.

Once baked, remove the pie from the oven and let it cool to room temperature. The pie will settle and firm up as it cools, making it easier to slice. Enjoy the rich, coconut-infused aroma that fills your kitchen!