Give me pie over cake any day. I’m a pie person. Cake is “okay” but doesn’t really interest me unless it’s a dense, moist, real chocolate cake. The kind that sticks to your teeth like you ate a mouthful of… chocolate cake.
Feeling frustrated and moody lately with the current state of chaos in the world, I decided a pie was in order. I have plenty of fresh eggs from my hens on hand, and this pie is perfect because it takes four whole eggs.
You can find recipes for this pie all over the internet. This one I came up with by altering a few that I’d found.
If it’s cold outside, eat a slice of this coconut pie while it’s still warm… If it’s a hot day eat a slice cold, straight from the fridge. It tastes great either way! ~A
Easy No-Crust Coconut Pie
A delicious no-crust coconut pie made with just a handful of ingredients.
Servings 8
Cost $
Equipment
- Pie Dish
Ingredients
- 4 Large Eggs
- 1/2 Stick Butter
- 2 Cups Milk or Half-n-Half
- 1 Cup Shredded Sweetened Coconut
- 1/2 Tsp Baking Powder
- 3/4 Cup Sugar
- 1/2 Cup Flour
- 1/4 Tsp Sea Salt
- 1 Tsp Vanilla
- 1/4 Tsp Nutmeg
Instructions
- Combine all the ingredients in a large mixing bowl. Mix ingredients thoroughly with a hand-held mixer or immersion blender until well blended.
- Pour mixture into a well-buttered Pie dish.
- Bake at 350 °F until center of pie is set. Cool before slicing. Store in refrigerator. * If pie starts to brown too much before it is set in the center - cover edges with foil until finished baking. Pie will rise and then deflate a bit while cooling - this is normal.
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