Saturday, July 5, 2014

Crustless Coconut Pie

For Mother's Day, I needed a coconut pie recipe and found a delicious one posted as "Mother's Day Pie" on by Jo Pelletier. It was a lovely hit! 

As we all know, I have to play with my food, and felt inspired to make slight changes. The result was an exquisitely rich dessert to leave you moaning with delight and asking for another slice...if you're a coconut lover. If not, I'm sad for you.

Crustless Coconut Pie

1 cup Granulated Sugar
2 tablespoons All-Purpose Flour (try the Gluten-Free Baking Mix)
1/4 teaspoon Salt
3 tablespoons Butter, melted
3 tablespoons Coconut Oil (This is usually in white, solid form until melted)
1 teaspoon Vanilla Extract
4 Eggs
5 oz can Evaporated Milk (not sweetened condensed milk)
7 oz Coco Lopez Cream of Coconut (usually found in the baking aisle. If you cannot find it, go with all 12 oz of Evaporated Milk)
1 1/2 cups shredded Coconut (sweetened or unsweetened)

  • Preheat oven to 325 degrees.
  • Grease and flour a 9 inch pie plate.
  • In large bowl, mix together sugar, flour and salt.
  • Melt until "just melted" the butter & coconut oil, together. (You don't want this too boiling-hot for when you add the eggs. We don't want scrambled eggs in our coconut pie.
  • Stir with vanilla extract into flour mixture.
  • Then, add eggs one at a time, mixing well after each.
  • Mix in the evaporated milk and Coco Lopez.
  • Stir in shredded coconut and pour into prepared pie plate. (I try to guard against a possible spill-over during baking by placing the pie plate on a cookie sheet lined with parchment or my Silpat.) This pie rises while baking and, then, settles.
  • Bake in preheated oven for 35-40 minutes...or until the center has baked firm. How do you know if it's firm? Give it a jiggle!
  • Before slicing, allow to cool for 20-30 minutes.

You could refrigerate before serving, but I absolutely adore a warm coconut pie! I can imagine drizzling this with dark chocolate. What do you think? Also, I suppose a Gluten-Free Baking Mix could be substituted for the All-Purpose Flour, then, this recipe could be enjoyed by those who need a sweet fix!

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