No Crust Coconut Pie Recipe
Ingredients
| Milk | 3 Cup (16 tbs) | |
| 1/2 cup risino | ||
| Eggs | 4 standard | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1/4 Teaspoon | |
| Butter | 1/4 Cup (16 tbs), melted | |
| 1 cup angel flake coconut | ||
| Vanilla extract | 1 Teaspoon | |
| Cinnamon for topping | ||
Directions
Preheat oven to 350°F (175°C).
Butter a 10 inch pie plate.
In a 2 quart saucepan, bring 2 cups milk and risino to a boil over medium heat, stirring constantly.
Reduce heat and continue stirring 15 minutes.
In a large bowl, using a fork or whisk, lightly beat eggs.
Beat in remaining 1 cup milk, sugar, baking powder, melted butter, coconut, vanilla and cooked milk mixture.
Pour into prepared pie plate.
Bake in preheated oven until golden brown, 45 to 50 minutes.
Remove from oven; cool on wire rack.
Dust with cinnamon while warm.
Makes 6 to 8 servings.
Butter a 10 inch pie plate.
In a 2 quart saucepan, bring 2 cups milk and risino to a boil over medium heat, stirring constantly.
Reduce heat and continue stirring 15 minutes.
In a large bowl, using a fork or whisk, lightly beat eggs.
Beat in remaining 1 cup milk, sugar, baking powder, melted butter, coconut, vanilla and cooked milk mixture.
Pour into prepared pie plate.
Bake in preheated oven until golden brown, 45 to 50 minutes.
Remove from oven; cool on wire rack.
Dust with cinnamon while warm.
Makes 6 to 8 servings.
Chef
