No Crust Coconut Pie Recipe - Allrecipes.com
No Crust Coconut Pie Recipe

No Crust Coconut Pie

Recipe by  

"This pie is yummy and makes it's own crust. It usually lasts only a day at our house when I make it."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
  3. Pour into 10 inch deep dish pie plate.
  4. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2005

This pie is SO easy and delicious! Everyone LOVED it :) I did however, use regular flour, melted the butter, mixed well with an electric mixer, and baked in a glass 9.5 inch pie plate for 40 minutes at 350 degrees. PERFECT!! It made it's own crust and was perfect cream pie consistency in the middle. We topped it off with whipped cream. Next time I might cut back on the sugar.....it was very sweet. Thanks Amanda :)

 
Most Helpful Critical Review
Feb 25, 2003

This did not turn out good at all. It didn't cook in the middle. I ended up putting it back in the oven for almost 20 minutes longer than it should have been and it still didn't cook in the middle. I wish I knew what went wrong.

 

28 Ratings

Oct 23, 2005

had good success with this receipe and found it easy to make . for a differant take I though all ingrediants in bender and mixed came out perfect and can out more as a creame pie.

 
May 29, 2011

Great! I did advise from all...use 3 eggs, used glass pie plate (sprayed with pam), use 1 cup sugar, bake 40 minutes at 350...wasn't soggy then. Also did in blender, easy!

 
Nov 16, 2005

In my opinion you can 1/2 the sugar and still be okay. The pan does need to be heavily greased. Dont forget to melt the butter when making this. I agree with another reviewer...making in the blender is the best!!!! Thanks for the recipe

 
Oct 22, 2003

Did I make it incorrectly? Really soupy in the middle. Tasted eggy. The edges were good. A slightly golden color. I just made it because I had coconut to get rid of from a previous recipe. What went wrong? Is it because I beat it all together with an electric mixer? HELP!?!?

 
Sep 05, 2011

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.

 
Feb 09, 2011

I only used 1 cup of sugar since the coconut I had was sweetened. Baked @ 350 for 40 minutes. Loved that it turned out with a pudding-like consitency.

 

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Nutrition

  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 65.5 g
  • 21%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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