Crustless Coconut Custard Pie
A simple old fashioned coconut custard pie that makes its own crust while it bakes. Everything blends together in minutes for a creamy, coconut filled farmhouse dessert.
Ingredients
- 4 eggs
- ½ cup flour
- ¾ cups sugar
- ½ cup softened butter
- 1 Tablespoon vanilla extract
- 2 cups milk
- 1 cup shredded coconut flakes sweetened or unsweetened
Instructions
- Preheat oven 350℉.
- In a blender, add the ingredients in the following order, not blending until all the ingredients are added:Eggs, flour, sugar, softened butter, vanilla extract, milk and shredded coconut.
- Blend in the blender on a medium setting for 1 minute and then turn off the blender.
- Spray your deep pie pan with non-stick spray.
- Place the pie pan on the baking sheet.
- Pour the custard into the pie pan and place into the oven.
- Set the timer for 45 minutes and check that the pie is done. Toothpick should come our clean, pie should be raised and a nice brown, not black.
- Remove from the oven when done and allow to cool before serve.
- Pie should be refrigerated before serving, as well as leftovers.