Today, January 23rd, is National Pie Day. You know, the thing I love most about food holidays is that they are so easy to celebrate. There is a day celebrating nearly every food that you can think of. But pie day definitely tops my list; it’s right up there with National Chocolate Day!
In addition to it being pie day today, did you know that pie is predicted to be the biggest food trend of the year? It’s supposed to push cupcakes right out of the spotlight. That’s alright by me because I opted for a slice of pie over a cupcake any day. How about you – would you rather a cupcake or a slice of pie?
This Crustless Coconut Pie is an easy option to get your pie fix without a lot of fuss. The pie forms a crispy crust that’s very similar to a pastry crust. The middle layer is like a sweet custard and the top is just full of crispy coconut. If you’re a fan of coconut, this is sure to be a hit with you! (Although I will warn you, if you’ve never eaten pie like this, the custard layer may be a little off-putting that first bite or two since the texture is not what you’re expecting. But the flavor is fantastic.)
Crustless Coconut Pie
- 3/4 c. sugar
- 1/4 c. butter, melted
- 2 eggs
- 1 c. milk
- 1/4 c. flour
- 1/4 t. baking powder
- 1/4 t. salt
- 1 1/2 c. shredded coconut
1. In a large mixing bowl, beat sugar and melted butter together until combined. In a small bowl, whisk together eggs and milk. Pour into the mixing bowl and beat until light and fluffy, about 3 minutes. Stir in flour, baking powder, salt and coconut until combined. Pour into a greased and floured 9 inch pie plate.
2. Bake at 350 degrees for 45-55 minutes, until set. (If the coconut is browning too quickly, cover with foil while finishing baking.) Cool on the stovetop before transferring to the refrigerator to finish cooling completely. Store in the refrigerator.