Crustless Coconut Pie

Total Time Prep: 10 min. Bake: 50 min.

Yield 6 servings

This easy crustless coconut pie takes seconds to prepare and bakes in the oven in under an hour. Serve the pie warm with a dollop of whipped cream for a taste of the tropics.

Ingredients

2 cups 2% milk
1 cup sugar
4 large eggs, room temperature
1/2 cup all-purpose flour
6 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened shredded coconut
Whipped cream, optional

Directions

Preheat oven to 350°. In a blender, combine the first 7 ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process until blended, about 2 seconds. Pour into a greased 10-in. pie plate.
Bake until a knife inserted in the center comes out clean, 50-55 minutes. Serve warm and, if desired, top with whipped cream.

Nutrition Facts

1 piece: 446 calories, 23g fat (15g saturated fat), 183mg cholesterol, 435mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 8g protein.

This crustless coconut pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching. —Virginia M. Krites, Cridersville, Ohio

Recipe Creator