Description
Indulge in this decadent, self-layering gluten-free custard pie that magically forms its own crust during baking. This tropical-inspired dessert features a silky smooth custard center topped with a beautiful, toasted coconut layer. It is a foolproof, one-bowl recipe that requires no rolling out of dough, making it the perfect stress-free dessert for any occasion, from busy weeknights to elegant family gatherings.
Ingredients
1/4 cup unsalted butter, softened
4 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons coconut extract
1 cup sweetened shredded coconut
2 cups whole milk
1/2 cup gluten-free pancake mix
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
In a large mixing bowl, beat the softened butter with the eggs until well combined.
Whisk in the sugar, vanilla extract, and coconut extract.
Slowly incorporate the gluten-free pancake mix into the wet ingredients until smooth.
Gradually pour in the milk while whisking to avoid clumps.
Fold in the shredded coconut gently.
Pour the batter into the prepared pie dish.
Bake for 45 minutes or until the top is golden brown and the center is set with a slight jiggle.
Allow the pie to cool completely on a wire rack before slicing.
Notes
The pie can be served warm, at room temperature, or chilled for a firmer texture. Store leftovers in the refrigerator for up to 3 days. Ensure your gluten-free pancake mix does not contain any leavening agents that conflict with your dietary needs.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg