Crustless Coconut Pie

Here’s a simple and delicious Crustless Coconut Pie recipe for you!

Crustless Coconut Pie

Ingredients:

• 1 cup shredded unsweetened coconut (toasted, optional)

• 3 large eggs

• 1 cup heavy cream (or half-and-half for lighter)

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• Optional: powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a similar baking dish.

2. Toast the coconut (optional):
   Spread shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes until golden brown. Watch carefully to prevent burning. Let cool.

3. Mix wet ingredients:
   In a large bowl, whisk the eggs, heavy cream, sugar, vanilla extract, and salt until smooth and combined.

4. Add flour and coconut:
   Whisk in the flour until smooth. Stir in the shredded coconut (toasted or plain).

5. Pour into dish:
   Pour the mixture into the prepared pie dish.

6. Bake:
   Bake for about 40-45 minutes or until the center is set and a knife inserted comes out clean.

7. Cool:
   Let the pie cool completely on a wire rack. You can refrigerate it to firm up more.

8. Serve:
   Optionally dust with powdered sugar before serving.