No Crust Coconut Pie

If you’re a coconut and custard pie lover, this one is perfect and easy! It makes its own crust, but still custard like. I took someone’s suggestion and used only 1 cup of sugar and it was plenty sweet. A nice sprinkle of nutmeg on top before baking made it even more delicious! I didn’t use a blender, just a hand whisk. Will definitely make this again.

I made it!!!

This was pretty good. I used 3 eggs, 1 tablespoon of vanilla, 1 cup of sugar, and coconut milk. After cooling in the fridge for a few hours, it had a slight eggy taste, but it was a lot better the next day!

This is a great recipe, with some modifications. As others suggested, I only used 3 eggs and 1 cup of sugar. I also increased the coconut to 3 cups, increased flour to 1 cup, and decreased milk to 1 3/4 cups. The result was less custardy than people are describing, and the pie turned out with a consistency more like coconut macaroons in a pie shape. Delicious! I used a glass pie plate that I buttered before putting in the batter, and it didn't stick at all.

This is a great recipe, with some modifications. As others suggested, I only used 3 eggs and 1 cup of sugar. I also increased the coconut to 3 cups, increased flour to 1 cup, and decreased milk to 1 3/4 cups. The result was less custardy than people are describing, and the pie turned out with a consistency more like coconut macaroons in a pie shape. Delicious! I used a glass pie plate that I buttered before putting in the batter, and it didn't stick at all.

This recipe was easy and very tasty. I did bake it about 10 to 15 minutes longer than suggested and the end result was wonderful.