Imagine a day devoted entirely to the love of pies! What could be more exciting for a dessert enthusiast like you and me?
This is what the 23rd of January brings with it, the joyous National Pie Day, and it’s one of my absolute favorite days of the year.
Not just because I have a sweet tooth, but because of the delightfully sweet and diversity this day brings to the table.
Every foodie has their favorite, be it chocolate, pizza or cupcakes, but I believe there’s something uniquely comforting about pies that makes them universally loved.
This year, the humble pie is predicted to topple the long reigning cupcake from its throne of popular dessert trends.
And why not?
The pie’s versatility is unmatched, especially when we take a detour from the conventional and explore options like a crustless pie.
Yes, you heard that right!
A pie without the crust, but loaded with flavor and texture, this Crustless Coconut Pie will change the way you look at pies.
The origin of pies takes us back thousands of years, when pastry shells were used primarily as a vessel to hold fillings, but the concept of a crustless pie is a relatively modern innovation. A delightful twist on traditional pies, the crustless coconut pie is a celebration of creativity in baking, marrying simplicity with irresistible flavors and textures.
Why You Will Love This Recipe
Crustless Coconut Pie is a quintessential example of simplicity meeting flavor. Its crispy exterior closely mirrors a pastry crust, the custard-like middle layer embraces sweetness in every bite, and the topping, oh, the topping!
It’s filled with golden, crispy coconut shreds. If you have a fondness for coconut, this recipe is sure to become your go-to dessert. And even if you’re new to the world of crustless pies, the unusual but delicious texture is likely to win you over.
To ensure your pie has the perfect balance of crispy and creamy, pay close attention to the baking time and temperature. If you notice the coconut browning too quickly, simply cover the pie with foil to prevent it from burning.
This pie shines on its own, but if you’re feeling indulgent, a scoop of vanilla ice cream or a dollop of fresh whipped cream makes a delightful pairing.
For a tropical twist, consider serving it with some sliced fresh mango or pineapple.
For those of you with dietary restrictions or preferences, this recipe is quite flexible. You could replace regular sugar with coconut sugar for a deeper flavor, or use almond milk in place of regular milk for a dairy-free version.
You’ll need a large mixing bowl, a whisk, and a 9-inch pie plate. Don’t forget to preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Can I use sweetened shredded coconut?
Yes, you can, but keep in mind that sweetened coconut will make the pie sweeter. If you prefer a less sweet dessert, stick with unsweetened shredded coconut or adjust the amount of sugar to balance the sweetness.
How long does the Crustless Coconut Pie last?
The pie will last for about 3-4 days in the refrigerator. Be sure to cover it well with plastic wrap or store it in an airtight container to maintain its freshness.
Can I freeze the pie?
Yes, this pie freezes well. Once it has completely cooled, cover it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. It should keep well for about 1-2 months. Thaw overnight in the refrigerator before serving.
Can I make this pie dairy-free or vegan?
Absolutely. You can use a non-dairy milk, such as almond or coconut milk, in place of regular milk. For a vegan version, substitute the eggs with a vegan egg replacement product, and use a vegan butter substitute or coconut oil.
I don’t have a pie plate. Can I use a cake tin?
Yes, you can. A 9-inch round cake tin will work just fine. Just ensure that the cake tin is well-greased and floured before pouring the mixture in.
Why is my pie not setting in the middle?
Ovens can run hot or cold, and baking times are always approximate. If your pie isn’t setting, it likely needs a bit more time in the oven. Cover the pie with foil to prevent over-browning and continue baking, checking every 5 minutes or so.
Crustless Coconut Pie
- 3/4 cup sugar
- 1/4 cup butter, melted
- 2 eggs
- 1 cup milk
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup shredded coconut
- Start by beating together the sugar and melted butter in a large mixing bowl until well combined.
- In a separate bowl, whisk together the eggs and milk. Gradually pour this mixture into the sugar and butter, continuing to beat until the mixture becomes light and fluffy, which should take about 3 minutes.
- Slowly stir in the flour, baking powder, salt, and shredded coconut until all the ingredients are well combined.
- Pour your pie mixture into a greased and floured 9-inch pie plate. Smooth the top with a spatula to ensure an even bake.
- Place your pie in the preheated oven and bake for 45-55 minutes. Keep an eye on it after the 30-minute mark, and if you notice the coconut browning too quickly, simply cover your pie with a foil tent to prevent burning.
- Once baked, let the pie cool on your stovetop before transferring it to the refrigerator to finish cooling completely. For best results, let your pie chill for at least 2 hours before serving.