This easy, one‑bowl crustless coconut pie magically forms its own crust while baking—rich, custardy, and coconutty, with minimal effort!

Scale

½ cup all-purpose flour

1½ cups granulated sugar

½ cup unsalted butter, melted

2 cups whole milk

4 large eggs

1 tsp vanilla extract

1½ cups sweetened shredded coconut

Pinch of salt

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1. Preheat oven to 350°F (175°C) and grease a 9″ pie dish.

2. In a bowl, whisk flour, sugar, and salt.

3. Add melted butter, milk, eggs, and vanilla extract. Whisk until smooth and well combined.

4. Fold in shredded coconut evenly into the batter.

5. Pour batter into prepared pie dish.

6. Bake for 45–55 minutes until the top is golden and the center is set with a slight jiggle.

7. Let cool for at least 15 minutes before slicing. Serve warm or chilled.

Don’t overbake—remove when the center is slightly jiggly.

Let cool fully to allow the custard to set for clean slices.

Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.