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## 👩🍳 Instructions
### 1. **Preheat and Prep**
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish lightly with butter or nonstick spray.
### 2. **Mix the Ingredients**
In a large bowl, whisk together the melted butter, sugar, and eggs. Stir in the flour, milk, vanilla, coconut, and salt until well combined. The batter will be thin — that’s exactly what you want.
### 3. **Bake the Pie**
Pour the batter into the prepared dish. Bake for 45–50 minutes, or until the top is golden brown and the center is set. A knife inserted should come out clean.
### 4. **Cool and Serve**
Let cool slightly before slicing. Serve warm, at room temperature, or chilled. Optional: top with whipped cream or a dusting of powdered sugar.
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## 🌟 Tips & Variations
* **Add a tropical twist**: Mix in some crushed pineapple (drained well) or a splash of coconut rum.
* **Go dairy-free**: Use coconut milk instead of regular milk and a plant-based butter alternative.
* **Make mini pies**: Bake in ramekins or muffin tins for individual servings.
* **Boost the texture**: Toast half of the coconut before mixing it in for extra flavor and crunch.
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## 🍴 Perfect For:
* A last-minute dessert for guests
* Potlucks or picnics — travels well and doesn’t need refrigeration right away
* Holidays like Easter, Thanksgiving, or Mother’s Day
* Coconut lovers looking for an easy win
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## Final Thoughts
**Crustless Coconut Pie** is the kind of dessert that feels like it took effort, but really didn’t — and that’s its magic. It’s sweet but not heavy, tropical but still comforting, and completely irresistible. Whether you dress it up with toppings or enjoy it plain with coffee or tea, this pie has a way of becoming a family favorite after just one bite.
It’s the dessert you didn’t know you were missing — until now.
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Want help turning this into a keto-friendly version or printable recipe card? Let me know — I’m happy to help!
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