Go Back
Dreamy Crustless Coconut Pie Recipe

Dreamy Crustless Coconut Pie Recipe

Crustless coconut pie: bake this creamy, jiggly, and sweet dessert. Perfect for a gluten-free treat that tastes homemade and special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 410 kcal

Ingredients
  

  • 1 cup granulated sugar
  • ¼ cup light brown sugar (packed)
  • ¼ cup unsalted butter (melted but not too hot)
  • 3 large eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1 cup 2% milk (room temperature)
  • 1 cup heavy cream (room temperature)
  • 1 tbsp vanilla extract
  • ½ cup gluten-free all-purpose flour (I use Cup 4 Cup)
  • 1 tsp baking powder
  • 1 cup shredded coconut

Instructions
 

  • Preheat oven to 350°F (175°C) and spray a 9-inch deep dish pie plate with non-stick cooking spray.
  • In a large bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, and egg yolk until just combined.
  • Whisk in milk, cream, and vanilla extract.
  • Gently whisk in gluten-free flour, baking powder, and salt.
  • Stir shredded coconut into the batter using a silicone spatula.
  • Pour batter into the prepared pie plate and place on a baking tray.
  • Bake for 55 to 60 minutes, until the internal temperature is 180°F and the edges are set with a slightly jiggly center.

Video

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.