Crustless Coconut Pie

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
2. Mix Ingredients:
   In a large bowl, whisk together the flour, sugar, and salt. Add melted butter, milk, eggs, and vanilla. Whisk until smooth, then stir in the shredded coconut.
3. Pour and Bake:
   Pour the mixture into the greased pie dish. Bake for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
4. Cool and Serve:
   Allow the pie to cool completely so it can set. Slice and serve at room temperature or chilled.

Variations:

• Tropical Twist: Add crushed pineapple (drained well) or a bit of lime zest for extra brightness.
• Nutty Upgrade: Stir in ¼ cup chopped macadamia nuts or slivered almonds for added texture.
• Lighter Option: Substitute part of the milk with coconut milk for a dairy-light version.

Tips:

• Let the pie cool before slicing to ensure it holds its shape.
• For a beautiful finish, sprinkle the top with toasted coconut flakes just before serving.
• Store leftovers in the fridge for up to 3 days; best enjoyed slightly chilled or at room temperature.

This crustless coconut pie is a go-to dessert when you want something easy, nostalgic, and undeniably delicious.