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Heavenly Crustless Coconut Pie

A delightful and easy-to-make coconut pie that is rich, creamy, and crustless, perfect for family gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup sweetened condensed milk
  • 1/2 cup whole milk
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • to taste whipped cream (for topping) Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a pie dish with cooking spray or butter to ensure easy release.
  2. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, whole milk, eggs, granulated sugar, vanilla extract, and salt. Mix well until all the ingredients are combined.
Baking
  1. Pour the mixture into the prepared pie dish. There’s no need for a crust, just pour that creamy concoction straight in!
  2. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  3. Once baked, allow the pie to cool for at least 10 minutes before slicing. Feel free to top it with whipped cream or extra shredded coconut for an exquisite finish!

Notes

Store covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days. Freeze slices for easier portion control, maintaining quality for about a month. Reheat in the microwave for 10-15 seconds.