Mama Watts' No Crust Coconut Pie
A rich, moist coconut custard pie with a tender texture and toasted coconut topping, perfect for dessert or tea time, appealing to coconut lovers and family gatherings.
Ingredients
Instructions
- Melt margarine and add sugar and self-rising flour; mix well.
- Beat in eggs, then add milk and vanilla flavoring; mix thoroughly.
- Pour the mixture into 2 well-greased 9-inch pie pans or 1 large pie pan.
- Sprinkle 1/2 cup coconut on top of each pie.
- Bake at 350°F for 35 minutes until golden brown.
Tips & Substitutions
For an even richer flavor, consider using unsalted butter instead of margarine. 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 the eggs are at room temperature for better mixing, and for added texture, you can fold in some chopped nuts or chocolate chips if desired.
Serving Suggestions
This coconut pie is delightful on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Mimi'S Butterscotch Apple Dip for a fun dessert spread. Serve alongside fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Watts' No Crust Coconut Pie contains roughly 628 calories, with 4g protein, 21g carbohydrates, and 60g fat. It is a good source of dietary fiber (12% of the Daily Value). 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 frozen coconut instead of fresh?
Yes, you can use frozen coconut in this recipe. Just make sure to thaw it completely and drain any excess moisture before adding it to the mixture to maintain the pie's texture.
What can I substitute for eggs in this recipe?
For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. This will help bind the ingredients while keeping the pie moist.
How can I tell when the pie is done baking?
The pie is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If the edges start to brown too quickly, you can cover them with aluminum foil to prevent burning.
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).