Cindy's Coconut Crustless Pie
This pie is incredibly yummy and magically makes its own crust. It usually lasts only a day at our house whenever I make it. The recipe comes from Cindy Muensterman and pairs perfectly with her Best Hot Fudge Sauce.
Servings 8 people
Ingredients
- 1/4 cup self-rising flour
- 1 cup white sugar plus 2 Tablespoons
- Pinch of Salt
- 2 eggs beaten
- 2 Tablespoons unsalted butter melted
- 1/2 teaspoon pure vanilla extract
- 4 ounces sweetened coconut by weight
- 1 cup whole milk at room temperature
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl whisk together flour, sugar and salt. Add eggs to flour mixture and stir to combine.
- Add Melted butter, vanilla, coconut, and milk. Stir to combine.
- Pour mixture into an ungreased 9-inch pie plate.
- Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes., or until the top is lightly browned and appears somewhat set. Crust will form on the bottom.
- Remove pie from the oven and cool completely on a wire rack.
- Refrigerate pie for at least 2 hours. Slice and Enjoy!
