LOVE LOVE LOVE! This should be called called "NO CRUST COCONUT CUSTARD PIE" as it is definitely "custardy" I rated only 4 stars because of the adjustments I made as per previous reviews. I got almost forgot mine in the oven and browned the top a little more than I would have liked but it didn't ruin it this pie was absolutely delicious! I used a Glass Pie Bakeware sprayed generously with Pam (original), 3 eggs is plenty! I used Sweetned Coconut so scaled back the sugar to 1 cup but just a 1/2 cup of sugar will still satisfy the sweet tooth, used 8oz of coconut just cause I like even numbers lol and blended all in my blender which help to shred down the coconut so it's not stick in your teeth pieces. Baked at 350 now the cooking time will vary because at almost an hour into baking it was still liquidy in the middle yet fully browned on the top my suggestion let it cook until it's the desired brown you want from 50 minutes to an hour let cool and put in fridge for a few hours to set and no worries it will be fully cooked and you will soon be enjoying creamy custardy deliciousness ;-D
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LOVE LOVE LOVE! This should be called called "NO CRUST COCONUT CUSTARD PIE" as it is...