Crustless Coconut Pie 
This easy, one-bowl dessert creates its own light crust while baking, giving you all the coconut pie flavor with minimal effort! 
Total Time: 50 minutes
Yield: 8 slices
Ingredients:
* ½ cup all-purpose flour
* 1 ½ cups granulated sugar
* ½ cup (1 stick) unsalted butter, melted
* 2 cups milk
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 ½ cups sweetened shredded coconut
* Pinch of salt
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 mixing bowl, whisk together the flour, sugar, and salt. Add the melted butter, milk, eggs, and vanilla extract. Mix until smooth. Stir in the shredded coconut.
3. Pour and Bake:
Pour the mixture into the prepared 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. It will set further as it cools. Slice and serve at room temperature or chilled.
Pro Tip:
For extra flavor, add a dash of almond extract or top with a dollop of whipped cream and a sprinkle of toasted coconut before serving.
