Many bakers claim that as long as they have pre-packaged pie crust on hand, they can make most any kind of pie! Mention homemade pie crust to some cooks and you’ll get a reaction of absolute horror! Pie baking is a pleasurable activity and while some bakers like making the pie completely from scratch, including the pastry crust, some bakers simply don’t want to be bothered with a crust at all. In addition, what about those times when you want a pie, but either don’t have any pre-packaged pie shells on hand or don’t want to even think about making the pastry? Try making one without a crust! This brings me to the recipe I have for you, which is for “No-Crust Coconut Pie”. This super-easy pie makes it’s own crust and is so easy, anybody can make it….whether you’re a veteran baker or just beginning to learn!
To begin, you beat eggs, then add milk, sugar and flour. Then, you add milk, vanilla extract, melted butter, along with the coconut. This goes into a well-greased and floured pie plate and into a 375 degree oven for 30-35 minutes. You now have a pie that has a crust that you didn’t even have to bother making! It’s wonderfully good and it’s great served with some fresh, sweetened fruit, ice cream, or simply just as it is.
One of the key tricks to the success of this pie is to make sure to grease and flour the pie plate very well. This pie tends to stick, so if you’ll grease and flour it well, you won’t have any trouble at all when you slice into it. Also, the recipe calls for 3-1/2 oz. of coconut. This uses the coconut that you find in the baking section of the grocery store. This amounts to about 1-1/3 cups of packed coconut. Though it doesn’t call for it, a teaspoon of coconut extract will add to the flavor of the pie.
If you’re in the frame of mind to make a pie calling for a crust, I shared a while back a recipe for an egg custard pie that works great. To get the recipe for this old-fashioned favorite. To get the recipe, here’s the link to take you to it:
For a super-fast pie that won’t require making a pastry shell, this is the very solution to your desire!
NO-CRUST COCONUT PIE
- 6 tablespoons butter (3/4 stick)
- 3 eggs
- 1 can (12 oz.) evaporated milk
- 1-1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 3-1/2 oz. flaked coconut (about 1-1/3 cups packed)
- 1 teaspoon vanilla extract
Grease and flour a 9-inch pie plate very well and set aside. Melt the butter and set aside. Beat the eggs slightly, then add the milk, sugar and flour. Mix well and add the melted butter, vanilla extract and coconut. Mix again and pour into prepared pie plate. Bake at 375 degrees for 30-35 minutes or until firm in the center. Cool. Yield: 6-8 servings.