This crustless coconut pie is a truly heavenly dessert, offering a light, airy, and incredibly moist texture that melts in your mouth. It’s a simpler, yet equally delicious, alternative to traditional pies, perfect for those seeking a gluten-free treat without compromising on flavor. Prepare to impress with this surprisingly easy recipe that transforms simple ingredients into a spectacular delight. Ideal for beginners and experienced bakers alike, this coconut pie focuses on the pure, sweet flavor of coconut, enhanced by a delicate custard-like base. Forget the hassle of making a crust; this recipe delivers all the satisfaction with half the effort, making it a go-to for brunches, holidays, or a simple weeknight indulgence.
Dreamy Crustless Cream Pie Recipe!
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Spray a 9-inch deep dish pie plate with non-stick cooking spray. Set aside.
- In a large bowl, combine granulated sugar, brown sugar, melted butter, eggs, and egg yolk. Whisk gently to combine, avoiding overmixing.
- Whisk milk, heavy cream, and vanilla extract into the batter until just combined.
- Whisk gluten-free flour and baking powder into the batter until just combined.
- Pour the batter into the prepared pie plate.
- Place the pie plate onto a large baking tray and bake for 55-60 minutes, or until the internal temperature reaches 180°F and the center is slightly jiggly.
Notes
– Ensure all wet ingredients (eggs, milk, cream) are at room temperature for a smooth, cohesive batter.
– Don’t overmix the batter once the flour is added to keep the pie light and tender.
– The pie is ready when the edges are set and the center is slightly jiggly; it will continue to set as it cools. Allergens: Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For an even richer coconut flavor, toast the shredded coconut lightly before adding it to the batter.
- Ensure all wet ingredients (eggs, milk, cream) are at room temperature for a smooth, cohesive batter.
- Don’t overmix the batter once the flour is added to keep the pie light and tender.
- The pie is ready when the edges are set and the center is slightly jiggly; it will continue to set as it cools.
Experience the delightful simplicity of this crustless coconut pie. It’s a comforting and elegant dessert that’s sure to become a favorite. Enjoy this taste of tropical paradise!
Try this next: The Easiest Apple Pie EVER! (Crustless Magic!)
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Frequently asked questions
How do I make a crustless cream pie ahead of time?
You can prepare the filling up to two days in advance and store it covered in the refrigerator. Assemble the pie just before serving to prevent the filling from becoming watery or the topping from losing its crispness. If you need to make it further ahead, consider making components separately.
What can I use instead of heavy cream in this crustless cream pie?
For a similar richness, you can substitute half-and-half, but the pie may not set as firmly. Coconut cream is a dairy-free alternative that works well. Avoid using milk alone, as it lacks the necessary fat content for proper thickening and texture in this recipe.
How do I know when my crustless cream pie is done baking?
The pie is done when the center is just set and jiggles slightly when gently shaken. It should not be liquid. The top might be lightly golden. Avoid overbaking, as this can cause the filling to curdle or become rubbery. It will continue to set as it cools.
How should I store leftover crustless cream pie?
Refrigerate any leftovers immediately. Store the pie covered tightly with plastic wrap or in an airtight container. It is best consumed within 2-3 days for optimal texture and flavor. The crustless nature means it can become soggy if left out too long.
