Description

This Crustless Gluten-Free Coconut Pie is a delightful, naturally grain-free dessert that combines the rich flavors of coconut with a tender, custard-like filling. Perfect for those avoiding gluten, this pie features a moist, golden top and a creamy coconut-infused center, all baked to perfection without a crust. Ideal for serving at room temperature, it’s a simple yet indulgent treat for any occasion.

Ingredients

Scale

Pie Filling

3 large eggs (or extra large)
1 ½ cups granulated sugar
¼ cup plus 1 tbsp gluten-free all-purpose flour mix (such as a Two-Ingredient Gluten-Free Flour Mix)
1 cup milk (dairy-free milk like full-fat coconut milk can be used)
½ cup butter, melted (or 1/3 cup liquefied coconut oil)
1 tsp vanilla extract
1 tsp apple cider vinegar
1 ½ cups coconut flakes or shredded coconut

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature before you prepare the pie mixture.
Mix the wet ingredients and sugar: In a large bowl, vigorously beat the eggs together with the granulated sugar until the mixture is smooth and slightly thickened. This step is crucial for a light and cohesive filling.
Add the dry ingredients and flavorings: Incorporate the gluten-free flour, milk, melted butter (or coconut oil), vanilla extract, and apple cider vinegar into the egg and sugar mixture. Stir well until all ingredients are fully combined to create a uniform batter.
Fold in the coconut: Gently stir in the shredded coconut flakes, distributing them evenly throughout the batter to provide texture and coconut flavor in every bite.
Prepare the pie pan and pour batter: Grease a pie pan thoroughly to prevent sticking. Pour the batter into the pan, smoothing the top for even baking.
Bake the pie: Place the pie pan in the preheated oven and bake for approximately 45 minutes. Bake until the top turns golden brown and the filling is set and no longer jiggly in the center.
Cool and serve: Remove the pie from the oven and allow it to cool to room temperature. Serve as is, or chill and refrigerate any leftovers for up to several days.

Notes

You can use dairy-free milk such as coconut milk or almond milk to keep the pie dairy-free.
If you don’t have a gluten-free flour mix, you can substitute with almond flour or oat flour for a similar texture.
For a richer coconut flavor, use full-fat coconut milk and coconut oil.
Store leftovers in an airtight container in the refrigerator to maintain freshness for up to 3-4 days.
This pie is best served at room temperature but can also be enjoyed chilled.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: crustless coconut pie, gluten-free dessert, coconut pie, dairy-free coconut pie, easy gluten-free pie