Crustless Pineapple Coconut Pie

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish and set aside.
2. Mix the Wet Ingredients:
   In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and well combined.
3. Add Dry Ingredients:
   Stir in the flour and salt, then whisk in the milk until you have a smooth, pourable batter.
4. Fold in Pineapple and Coconut:
   Gently stir in the drained crushed pineapple and shredded coconut until evenly distributed.
5. Bake the Pie:
   Pour the batter into the prepared pie dish. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   Let the pie cool for at least 15–20 minutes before slicing. Serve it warm, at room temperature, or chilled.

Variations:

• Use coconut milk in place of whole milk for even more coconut flavor.
• Add a teaspoon of rum extract or a splash of dark rum for a grown-up twist.
• Stir in a handful of chopped macadamia nuts for added texture and crunch.

Tips:

• Drain the pineapple thoroughly to avoid a soggy texture.
• To toast coconut, spread a tablespoon on a baking sheet and bake at 325°F for 5–7 minutes until golden.
• This pie can be made a day ahead and stored chilled; the flavors deepen beautifully overnight.

This crustless pineapple coconut pie is the perfect answer when you want a comforting dessert with a taste of the tropics and minimal fuss.