Why is my crustless coconut pie soggy in the middle?

A soggy center usually indicates the pie needs more baking time. The center should be mostly set with a slight jiggle similar to custard when gently shaken. Extending baking time by 5-10 minutes while tenting the edges to avoid overbrowning can help achieve the perfect texture.

Can I substitute coconut milk for regular milk in this recipe?

Yes, coconut milk can replace whole milk to enhance the coconut flavor and add richness. Using full-fat coconut milk will make the pie creamier but may slightly change the texture. Consider reducing other fats like butter slightly if using coconut milk.

Is it possible to use almond or cashew milk instead of regular milk?

Both almond and cashew milk can be used as dairy-free alternatives. They will yield a lighter pie with a milder nutty flavor. You might want to adjust the sugar or fat content slightly to maintain creaminess.

Should I toast the coconut flakes before adding them to the pie?

Toasting coconut flakes is not necessary but highly recommended. Toasting in a dry pan for 2-3 minutes deepens the flavor, adds aroma, and provides a pleasant crunchy contrast. Make sure to cool the flakes before incorporating them into the batter.

Crustless Coconut Pie: Easy No-Crust Delight Recipe

Name: Creamy Coconut Delight: Easy No-Crust Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup shredded coconut (sweetened or unsweetened); 1/2 cup granulated sugar; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 1 cup whole milk; 1 teaspoon vanilla extract; 1/4 cup melted and cooled butter

Description

🥥 Enjoy the Creamy Coconut Delight, offering a smooth, custard-like filling with a crisp coconut-rich top.
🧁 This easy, no-crust pie is perfect for coconut lovers looking to enjoy a quick and delicious dessert.

Ingredients

Scale

1 cup shredded coconut (sweetened or unsweetened)
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/4 cup melted and cooled butter

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, beat the eggs, then add milk and vanilla extract. Whisk in the melted butter until well combined.
4. Gradually add dry ingredients to the wet mixture, whisking until just combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared pie plate.
7. Bake for 45-50 minutes, or until golden brown and a toothpick inserted near the center comes out clean. If the top browns too quickly, cover the edges with foil.
8. Cool on a wire rack for 15-20 minutes before serving warm, or cool completely before refrigerating.

Notes

🥚 Ensure eggs and milk are at room temperature for a smoother texture and even baking.
👩‍🍳 Mix gently to preserve the pie’s delicate texture and allow self-forming layers.
🥥 For a deeper flavor, consider lightly toasting the coconut.

Prep Time: 15 minutes
Cooling Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 16 grams
Sodium: 100 mg
Fat: 10 grams
Saturated Fat: 7 grams
Unsaturated Fat: 2 grams
Trans Fat: 0 grams
Carbohydrates: 22 grams
Fiber: 1 gram
Protein: 5 grams
Cholesterol: 100 mg