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.
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
- Don't overmix the batter; excessive air can lead to a less dense, custardy texture.
- Ensure your eggs, milk, and cream are at room temperature for a smoother, more uniform batter.
- For food safety, the pie is done when it reaches an internal temperature of 180°F (82°C).
- Storage: Leftovers can be stored covered in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your eggs, milk, and cream are at room temperature for a smoother, more uniform batter.
- For food safety, the pie is done when it reaches an internal temperature of 180°F (82°C).
- Storage: Leftovers can be stored covered in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.