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Self-Crust Coconut Pie

Self-Crust Coconut Pie

A recipe for an easy coconut pie that makes its own crust while it bakes.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Author Renee

Ingredients

  • 1/4 cup self-rising flour
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 2 eggs beaten and at room temperature
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon vanilla extract
  • 4 ounces sweetened coconut by weight
  • 1 cup whole milk at room temperature

Instructions

  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together flour, sugar, and salt. Add eggs to flour mixture and stir to combine. Add melted butter, vanilla, coconut, and milk. Stir to combine.
  3. Pour mixture into an ungreased 9-inch pie plate. Bake for 30 to 35 minutes or until the top is lightly browned. Remove pie from the oven and cool completely on a wire rack. Refrigerate pie for at least 2 hours. Slice, serve, and enjoy!

Recipe Notes

A recipe for an easy coconut pie that makes its own crust while it bakes.