🥥 Crustless Coconut Custard Pie
A crustless coconut custard pie is a rich, creamy dessert that highlights the flavor of coconut without needing a crust. The custard sets in the oven and develops a lightly golden top while staying smooth and tender inside.
🥣 Ingredients (Serves 6–8)
- 1 cup sweetened shredded coconut
- 3 large eggs
- 1 cup sugar (or coconut sugar for a lighter version)
- 1 cup whole milk or coconut milk
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp almond extract or a pinch of cinnamon for extra flavor
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Whisk wet ingredients: In a bowl, combine eggs, milk, melted butter, vanilla, and optional almond extract.
- Add coconut and sugar: Stir in shredded coconut, sugar, and salt until well mixed.
- Pour into pie dish and smooth the top.
- Bake 35–45 minutes until the custard is set and lightly golden. A knife inserted in the center should come out mostly clean.
- Cool completely before slicing. Serve chilled or at room temperature.
🔥 Tips & Variations
- Creamier texture: Use full-fat coconut milk or half-and-half.
- Toasted coconut topping: Sprinkle coconut on top before baking or after for extra crunch.
- Mini pies: Bake in ramekins for individual servings.
- Sugar-free option: Substitute with erythritol or stevia blends.
This is naturally gluten-free since it has no crust, and it’s a simple way to enjoy a coconut dessert without extra carbs.
I can also provide a keto-friendly version of this custard pie that keeps it low-carb and creamy if you want.
