Easy recipe for Crustless Coconut Custard Pie: 5 steps
Craving a creamy dessert? This easy Crustless Coconut Custard Pie is a gluten-free treat that's magically simple. Try this recipe
Ingredients
- 4 large eggs at room temperature
- 2 cups whole milk
- ¾ cup granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- ½ cup gluten-free all-purpose baking mix such as Bisquick™ Gluten Free
- 1 cup sweetened shredded coconut plus more for topping, if desired
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie plate with butter or non-stick cooking spray.
- In a blender, combine the eggs, whole milk, granulated sugar, melted butter, gluten-free baking mix, vanilla extract, and salt. If you don't have a blender, you can use a large mixing bowl and a whisk.
- Blend on medium speed for about 1 minute, or whisk vigorously, until the batter is completely smooth and slightly frothy. Scrape down the sides as needed to ensure everything is well incorporated.
- Stir in the 1 cup of sweetened shredded coconut with a spatula. Pour the entire batter mixture into your prepared pie dish. The coconut will float to the top, which is normal.
- Bake for 45 to 55 minutes. The pie is done when the center is nearly set (it should only have a slight jiggle) and a knife inserted near the center comes out clean. The top will be a beautiful golden brown. Let it cool on a wire rack for at least 30 minutes before slicing. This pie is delicious served warm or chilled.
Notes
Storage: Cover and store any leftover pie in the refrigerator for up to 4 days.
Toasted Coconut Topping: For extra flavor and texture, toast an additional 1/4 cup of shredded coconut in a dry skillet over medium heat until golden. Sprinkle over the pie before serving.
Variations: Add 1/4 teaspoon of ground nutmeg to the batter for a classic custard flavor.
