Crustless Pecan And Coconut Pie
A rich, nutty crustless pie combining toasted pecans and sweet coconut, perfect for dessert or snack, appealing to those who love easy, flavorful baked treats.
Ingredients
Instructions
- Beat eggs, sugar, and flour together until smooth.
- Mix in melted oleo, coconut, chopped pecans, vanilla, and a pinch of salt.
- Pour the mixture into a greased and floured pie pan.
- Bake at 350°F for approximately 25 to 30 minutes until light brown.
- Do not overcook.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut extract along with the vanilla. If you're out of oleo, unsalted butter is a great substitute. To enhance the texture, toast the pecans before mixing them in. Ensure the pie is fully cooled before slicing to maintain its shape. This crustless pie is a delightful alternative to traditional pies like Brandie'S Vidalia Onion Cornbread.
Serving Suggestions
Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with fresh fruit on the side, such as strawberries or blueberries. For a complete meal, consider serving it alongside a light salad or a refreshing drink. This pie can be a great ending to a meal featuring Potatoes And Ham Au Gratin.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave for about 15-20 seconds or until warm. Alternatively, you can reheat in a preheated oven at 350°F for about 10 minutes. This pie tastes great served chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Pecan And Coconut Pie contains roughly 434 calories, with 7g protein, 45g carbohydrates, and 23g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (14% of the Daily Value), and iron (14% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
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 sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter pie, but be mindful of the overall sugar content in the recipe. If you do use sweetened coconut, you may want to reduce the amount of sugar slightly to balance the flavors.
What can I substitute for flour if I have a gluten intolerance?
A gluten-free all-purpose flour blend can be used as a substitute for regular flour in this recipe. Make sure the blend contains a binding agent such as xanthan gum, which will help maintain the pie's structure. Many brands are available, so you can choose one that suits your needs.
How do I know when the pie is done baking?
The pie is done when it turns a light golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes of baking to prevent overcooking, as this can affect the texture.
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).