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Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
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In a large bowl, whisk together flour, sugar, and salt. Add melted butter, milk, eggs, and vanilla. Whisk until smooth, then stir in shredded coconut.
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Pour mixture into prepared pie dish. Bake 45–50 minutes, until golden and a knife inserted in center comes out clean.
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Let pie cool completely to set. Slice and serve at room temperature or chilled.
Crustless Coconut Pie
Notes
For best texture, let the pie cool completely before slicing. Serve chilled or at room temperature. Pairs wonderfully with whipped cream or fresh berries. Store leftovers in the refrigerator for up to 3 days.
