Friday, September 27, 2013

No-Crust Coconut Custard Pie

I case you haven't figured it out yet from reading my blog, I love coconut. I have recipes on here for Coconut Cake, 2-Layer Coconut Cake, Coconut Pecan Pie, Coconut-Topped Chocolate Cake, and Coconut Macaroons. So here's another delicious coconut recipe to add to the collection.

This pie is SO easy. Usually, the most complicated and time-consuming part of making a pie is the crust. It's also, often, the most fattening part of the pie. So why not save yourself time AND calories by cutting out the crust? Like my No-Crust Pumpkin Pie recipe, this recipe is often said to "make its own crust," but it doesn't really make a typical crust. It just firms up and doesn't need a crust. This particular pie actually has a thin layer on the bottom that is somewhat crust-like, though it isn't flaky or dry at all. But since you don't have to mess with making a real crust, you can put this pie together in 5 minutes. The other handy thing about this recipe is that all of these ingredients are things I keep on hand on a regular basis. So this is a great recipe for when I want to make something extra for after dinner and don't have time to run to the store for special ingredients.

This pie is best served warm. It is homey and comforting. It reminds me a little of my Sour Cream Pound Cake recipe (which, sadly, does not contain coconut, but is still very good) in that it doesn't have a strong flavor, but is just smooth tasting and good with hot tea or a glass of milk.

4 eggs, beaten
2 cups milk
3/4 cup biscuit mix (e.g. Bisquick) or all-purpose flour
3/4 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
2-1/2 cups sweetened, flaked coconut

Mix all the ingredients until thoroughly blended. Pour into a greased, 9-inch pie plate.

Bake at 350 degrees for 50-60 minutes or until pie is set and coconut is browned on top. How easy is that? Enjoy!

Note: You can also make a gluten-free version of this pie by using gluten-free flour or Bisquick.

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