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Bringing the essence of the tropics to your table, this crustless pineapple coconut pie is a delightful fusion of creamy custard, sweet pineapple, and chewy coconut. Perfect for anyone looking for a quick and easy dessert that feels indulgent without requiring a crust, this recipe captures the charm of a classic Southern custard pie with an island-inspired twist.
This pie is mixed all in one bowl, poured into a pie dish, and baked until golden and fragrant. The flour subtly sinks during baking, forming a gentle base that mimics a crust—making it ideal for those avoiding traditional pie crusts or just looking for a simpler preparation.
The shredded coconut adds texture and chewiness, while the crushed pineapple brings moisture and a bright, fruity sweetness. With a smooth, creamy interior and a gently crisp top, each slice delivers a burst of tropical flavor that pairs beautifully with a dollop of whipped cream or a light dusting of powdered sugar.
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Whether served warm from the oven or chilled from the fridge, this pie is a year-round favorite and a great addition to any brunch, potluck, or weeknight treat.
Servings and timing:
Total Time: 50 minutes
Yield: 8 servings
Ingredients:
1/2 cup (1 stick) unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk
1/2 cup crushed pineapple, well drained
1 cup sweetened shredded coconut
Instructions:
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