Coconut Pie (Crustless)
A light, coconut-flavored crustless pie with a creamy texture and sweet, tropical taste, perfect for dessert or a delightful afternoon treat.
Ingredients
Instructions
- Cream margarine and sugar together.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk and self-rising flour until smooth.
- Fold in coconut.
- Pour the mixture into a greased baking dish.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, you can substitute the margarine with unsalted butter. If you're looking for a dairy-free option, use coconut milk instead of regular milk. To enhance coconut flavor, consider adding a teaspoon of coconut extract. Be sure to grease your baking dish well to prevent sticking. This recipe is easy to customize with additional ingredients like chopped nuts or chocolate chips.
Serving Suggestions
This coconut pie is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Hot Asparagus for a savory contrast. Consider adding fresh berries on the side for a refreshing touch. It's a delightful dessert for any gathering or celebration.
Storage & Reheating
Store any leftover coconut pie in an airtight container in the refrigerator for up to three days. To reheat, place a slice in the microwave for 15-20 seconds or until warmed through. You can also serve it cold or at room temperature, which enhances the coconut flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pie (Crustless) contains roughly 1059 calories, with 11g protein, 112g carbohydrates, and 65g fat. It is an excellent source of iron (33% of the Daily Value), calcium (27% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of canned?
Yes, you can use fresh grated coconut instead of canned for a more intense flavor. However, ensure the fresh coconut is finely grated to blend well into the mixture. You may need to adjust the moisture level slightly, as fresh coconut can add extra moisture to the pie.
Is it possible to make this pie gluten-free?
Absolutely! You can substitute the self-rising flour with a gluten-free flour blend. Make sure the blend contains a leavening agent to achieve a similar rise. This way, you can enjoy a delicious gluten-free version of this classic coconut pie without compromising on taste.
How can I modify the sweetness of the pie?
If you prefer a less sweet pie, you can reduce the sugar by half a cup without negatively affecting the texture. Alternatively, consider using a natural sweetener like honey or maple syrup, but keep in mind that this may alter the flavor slightly. Adjust to your taste preference for a perfect balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).