Recipe by Amanda
"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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1 3/4 cups
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 :)
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.
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.
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!
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
A few things I did differently because I took the advice of other reviewers. Used 3 eggs, all purpose flour and added 3/4 tsp of baking powder and 1/4 tsp salt to it, used 1 cup of sugar because most coconut has sugar in it. I also didnt have a deep dish pie pan so I used 2 regular ones and made 2 pies out of it. Baked at 350 for 30 minutes and then added a sheet of aluminum foil to prevent burning and baked another 10-15 minutes. No disrespect to Amanda but the directions were kinda vague for someone who hasn't made pies before. My best guess is let them cool after baking and then add whipped topping and stick them in the fridge until cold and then serve. Some extra directions would have helped like if you dont have deep dish pans or how to convert self rising flour etc. I was afraid from other reviewers that it would be soggy. I think thats because you take an egg out. Otherwise it was soft coming out and set up nicely. Reason I gave it a 4 is because I had to alter it quite a bit. Tasted really good with the changes. 1 3/4 cup of sugar would have made it horrible. Unless you really like it sweet.
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!?!?
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.
* Percent Daily Values are based on a 2,000 calorie diet.
No Crust Coconut Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 148
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