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No Crust Coconut Pie

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Ingredients
  Milk 3 Cup (48 tbs)
  Risino 1⁄2 Cup (8 tbs)
  Eggs 4
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 1⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs), melted
  Coconut 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Cinnamon 1 Teaspoon (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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie

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Average: 4.6 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2855 Calories from Fat 2064

% Daily Value*

Total Fat 234 g360.6%

Saturated Fat 87.1 g435.6%

Trans Fat 0 g

Cholesterol 1034.7 mg344.9%

Sodium 672.9 mg28%

Total Carbohydrates 154 g51.5%

Dietary Fiber 9.9 g39.4%

Sugars 142.9 g

Protein 50 g100.7%

Vitamin A 61.7% Vitamin C 4.7%

Calcium 104% Iron 35.5%

*Based on a 2000 Calorie diet

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No Crust Coconut Pie Recipe