Here’s a classic Carol’s No‑Crust Coconut Pie recipe — a crustless coconut pie that bakes into itself and forms its own golden foundation: (tfrecipes.com)
🥥 Carol’s No‑Crust Coconut Pie
🛒 Ingredients (Makes about 6–8 servings)
- 4 large eggs, beaten
- 1 cup granulated sugar
- ½ cup self‑rising flour
- 2 cups milk
- 4 tablespoons butter, melted
- 7 ounces flaked coconut (sweetened or unsweetened)
- 1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all ingredients — eggs, sugar, flour, milk, melted butter, coconut, and vanilla — and mix well.
- Grease a pie plate (9–10 inch) with butter or cooking spray.
- Pour the mixture into the prepared pan.
- Bake 40–45 minutes, until the top is lightly golden and the filling is set (a knife inserted near the center should come out clean).
- Cool before slicing — the pie will firm up as it cools.
🍽️ Tips & Serving
- This pie is rich, custardy, and very coconut‑forward — great served with a dollop of whipped cream or a sprinkle of toasted coconut on top.
- Because it has no crust, it’s naturally simpler and faster than traditional coconut pies but just as satisfying.
Would you like a variation with toasted coconut on top or a lighter coconut cream pie twist to try next?
