Crustless Coconut Pie with Shredded Coconut and Vanilla (Print version)

A creamy crustless coconut pie with shredded coconut, vanilla, and a golden self-forming top.

# Ingredients:

For the pie

01 - 1 tablespoon softened butter, for greasing the pie plate
02 - 4 large eggs
03 - 1 cup (200 g) granulated sugar
04 - 2 cups (480 ml) whole milk
05 - 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
06 - 1 1/2 teaspoons vanilla extract
07 - 1/2 cup (63 g) all-purpose flour
08 - 3/4 teaspoon baking powder
09 - 1/4 teaspoon fine salt
10 - 1 1/4 cups (105 g) sweetened shredded coconut
11 - Pinch ground nutmeg, optional

For serving

12 - Whipped cream, optional
13 - 2 tablespoons toasted coconut, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a standard 9-inch pie plate with softened butter.
02 - In a large bowl, whisk the eggs and sugar until smooth. Whisk in the milk, melted butter, and vanilla.
03 - Whisk in the flour, baking powder, and salt until the batter is smooth. Stir in the shredded coconut and nutmeg if using.
04 - Pour the batter into the prepared pie plate. Bake for 42-48 minutes, until the top is golden and the center is set with a gentle jiggle.
05 - Cool the pie on a wire rack for at least 1 hour. Refrigerate for at least 2 hours before slicing.
06 - Slice with a thin knife and serve chilled or slightly cool with whipped cream and toasted coconut if desired.

# Good to know:

01 - The batter will be thin before baking. That is expected.
02 - Chilling gives the cleanest slices.
03 - Use a standard 9-inch pie plate, not a deep dish plate.

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