Grandma'S Crustless Coconut Pie
A rich, coconut-flavored custard pie with a tender crustless texture, perfect for dessert or brunch, appealing to coconut lovers and those seeking quick, satisfying treats.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs until well combined.
- Add sugar and self-rising flour to the eggs and beat until thoroughly mixed.
- Incorporate milk, melted margarine, vanilla flavoring, and coconut into the mixture and mix well.
- Spray two 9-inch pie plates with Pam or non-stick spray.
- Pour the mixture evenly into the prepared pie plates.
- Bake in the preheated oven for about 35 to 40 minutes, or until set and golden.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of regular milk. If you're out of self-rising flour, you can substitute it with all-purpose flour and add 1 1/2 teaspoons of baking powder. Ensure to beat the eggs thoroughly to achieve a fluffy texture. For added texture, try folding in some chopped nuts or chocolate chips before baking.
Serving Suggestions
This crustless coconut pie is delightful on its own but pairs beautifully with Lemon Sauce Or Nutmeg Sauce for a zesty twist. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It makes a great dessert after a meal like Diets Delight Salad for a balanced meal experience.
Storage & Reheating
Store any leftover coconut pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. You can also serve it cold, as the flavors intensify after chilling.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Crustless Coconut Pie contains roughly 431 calories, with 7g protein, 78g carbohydrates, and 11g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of iron and protein. It also contributes 3g 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 fresh coconut instead of canned?
Yes, you can use fresh coconut if you prefer. Just make sure to finely grate it and measure out the equivalent of 7 ounces for the recipe. Fresh coconut will add a wonderful texture and flavor to the pie.
How do I know when the pie is done baking?
The pie is done when it is set in the center and has a golden top. You can insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it's ready. The baking time may vary slightly depending on your oven.
Can I freeze the coconut pie?
Yes, you can freeze the coconut pie for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw in the refrigerator overnight before serving.
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).