This Creamy No-Crust Coconut Pie is dreamy, with a rich, custard-like filling. If you’re looking for a super simple and delicious dessert and you’re fond of coconut, try this recipe. It was an unexpected first meeting for me and this cake. I was visiting my old friend because she was severely hurt due to a car accident, and my friends and I decided to visit her to wish for faster recovery. Her mother was there when we arrived at her place, and she was so busy in the kitchen, she just led us to the room of my friend, and then returned to the kitchen. We didn’t notice the time, but her mom called us out for a snack. The first thing that caught me when I enter their dining area is the smell. It was so good. I mean, I know she’s making something delicious just by the smell. I was right, it was the best coconut pie I ever had because I like it even though I don’t usually eat pie, and it was so creamy with the right amount of sweetness on it. It became my favorite from then.
- (4) large eggs, beaten
- ¼ cup butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- (1 ¾) cups white sugar
- 2 cups of milk
- (7) ounces flaked coconut
- Prepare the oven, preheat 325 degrees F (165 degrees C).
- In a large bowl, add and mix eggs, butter or margarine, flour, vanilla, sugar, milk, and coconut, mix well.
- Then pour into a 10-inch deep-dish pie plate.
- Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. The crust will form on the bottom.
Self-rising flour is flour already mixed in with a mixture of salt and baking powder. But if you don’t have one on hand, you can make a homemade one. Just combine 1 1/2 tsp of baking powder, 1 cup of all-purpose flour, and 1/4 tsp of salt. Whisk it to distribute the ingredients evenly.
Per Serving: 428.8 calories; fat 16.5g 25% DV; cholesterol 113.1mg 38% DV; sodium 270.8mg 11% DV; protein 6.8g 14% DV; carbohydrates 65.5g 21% DV.
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