Crustless Coconut Pie

Name: Crustless Coconut Pie
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 1 cup Granulated Sugar (1 cup sugar); 4 pieces Egg (4 large eggs); ¼ cup Butter (1/4 cup butter melted and brought to room temperature); ¼ cup Virgin Coconut Oil (1/4 cup extra-virgin organic coconut oil); ½ cup All-Purpose Flour (1/2 cup unbleached all-purpose flour); 1 ½ cup Coconut Flakes (1 1/2 cups sweetened shredded coconut); 2 cup Whole Milk (2 cups milk 2% or whole milk); 1 ½ tsp Vanilla (1 1/2 tsp vanilla extract); ½ tsp Coconut Extract (1/2 tsp coconut extract); 1 tsp Orange Zest (1 tsp orange zest); ¼ tsp Sea Salt (1/4 tsp sea salt)

Crustless Coconut Pie - Dessert (American)

65 minAmerican

Servings8

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Steps

1Preheat the oven to 350 degrees and spray a 10" glass pie pan with non-stick cooking spray.
2In a large bowl, whisk the melted (and cooled) butter with the sugar and coconut oil.
3Add the eggs and beat until smooth (the butter cannot be hot or your eggs will curdle).
4Add vanilla extract, coconut extract and orange zest.
5Stir until well blended.
6Stir in flour, coconut, milk and sea salt.
7Stir until all ingredients are blended.
8Pour the mixture into the pie plate.
9Bake in the lower third of the oven for 50 minutes to 1 hour, until pie is firm to the touch and golden. Watch the pie in the last 10 minutes of baking and if the edges are getting too brown, cover with foil for the remaining cook time.
10Serve warm or room temperature.