🥥 Crustless Coconut Pie

🍴 Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or deep-dish pie pan.
2. Mix the batter:
   In a large bowl, whisk together the flour, sugar, and salt. Add the eggs, melted butter, milk, and vanilla extract. Stir until fully combined. Fold in the shredded coconut.
3. Pour into pie dish:
   Pour the batter into the prepared pie dish. The coconut will naturally float toward the top and form a light crust as it bakes.
4. Bake:
   Bake for 45–50 minutes or until the top is golden brown and the center is set. A knife inserted near the center should come out clean.
5. Cool:
   Allow to cool completely on a wire rack. The pie will firm up more as it cools.
6. Serve:
   Enjoy at room temperature or chilled. Optional: Dust with powdered sugar or serve with whipped cream.

❄️ Storage:

• Store leftovers in the refrigerator for up to 4 days.
• Can be served cold or gently reheated.

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