Crustless Coconut Pie
This simple crustless coconut pie is also referred to as "Impossible" Coconut Pie made with flaked coconut, eggs, sugar, unbleached flour, coconut oil, and milk.
Servings 8
Calories 374kcal
Ingredients
- 1 cup sugar
- 4 large eggs
- 1/4 cup butter melted and brought to room temperature
- 1/4 cup extra-virgin organic coconut oil
- 1/2 cup unbleached all-purpose flour
- 1 1/2 cups sweetened shredded coconut
- 2 cups milk 2% or whole milk
- 1 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 tsp orange zest
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 degrees and spray a 10" glass pie pan with non-stick cooking spray.
- In a large bowl, whisk the melted (and cooled) butter with the sugar and coconut oil.
- Add the eggs and beat until smooth (the butter cannot be hot or your eggs will curdle).
- Add vanilla extract, coconut extract and orange zest.
- Stir until well blended.
- Stir in flour, coconut, milk and sea salt.
- Stir until all ingredients are blended.
- Pour the mixture into the pie plate.
- Bake in the lower third of the oven for 50 minutes to 1 hour, until pie is firm to the touch and golden. Watch the pie in the last 10 minutes of baking and if the edges are getting too brown, cover with foil for the remaining cook time.
- Serve warm or room temperature.
Nutrition
Serving: 1slice | Calories: 374kcal | Carbohydrates: 40g | Protein: 7g | Fat: 21g