I came across a recipe for an easy, crustless coconut pie the other day, and I immediately thought about how to make it better. The original recipe called for Bisquick, which is a big no-no in my book because of all the chemicals and additives. It’s easy enough to make your own self-rising flour that I never use commercially prepared products. So then I figured, why not just whip up some self-rising coconut flour? And since coconut oil is a solid, it is a good substitute for the butter and add an extra coconut flavor boost.
But even more intriguing to me was the possibility of making some significant changes that could benefit those with food allergies and special diets. So here is my revised recipe, which is still quick and easy to make, and tastes delicious. Feel free to experiment with this one — the few ingredients it calls for can all be readily substituted based on your family’s particular needs.
Coconut Pie Ingredients
- 4 large eggs
- 1/2 cup coconut oil or butter, melted
- 1-3/4 cups Spenda or sugar
- 1/2 coconut flour, all purpose flour, or rice flour
- 3/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon almond or vanilla extract
- 2 cups shredded coconut (sweetened or unsweetened)
- 2 cups milk or almond milk
- Preheat the oven to 350 degrees and grease a deep-dish pie pan
- Add the melted coconut oil or butter and the sugar/Splenda to your mixer bowl and beat it on low until combined.
- Add the eggs and continue beating until smooth and creamy.
- Turn off the mixer and add in the remaining ingredients. Turn the mixer back on at low until all the ingredients are thoroughly combined and most of the milk is absorbed.
- Use a spatula to scoop the mixture into the greased pie pan and smooth the top.
- Put the pie pan in the center of your oven and bake for 1 hour or until the pie is firm to the touch and golden.
- Place on a rack and allow to cool completely before serving.