Crustless Coconut Custard Pie

By srumbel

This Crustless Coconut Custard Pie is one of the easiest desserts you’ll ever make! And – it’s delicious too of course! Just mix the simple batter in a blender. Pour the batter into a pie plate. Bake until the edges are a light golden brown. Then, allow the pie cool.
from afamilyfeast.com

Ingredients

• 2 cups half-and-half
• 1/2 cup SPLENDA Sugar Mix
• 4 eggs
• 1/2 cup self-rising flour
• 1 stick unsalted butter (8 tablespoons)
• 1 1/3 cup flaked coconut (sweetened)

Preparation

Step 1

Preheat oven to 350 degrees F.
In a blender, add the half-and-half, sugar, eggs, and flour. Cover tightly and blend on the “mix” setting for 3 minutes.
Stop blender and add coconut flakes. Blend again for a few seconds.
Pour the mixture into an ungreased, deep-dish pie plate (ours was 9½-inches).
Bake 40-45 minutes or until golden on top. Remove from the oven and cool before serving. (The pie will be puffy as soon as you take it out of the oven but as it cools, the center will fall, creating a crust-less outer edge.
Serves: 8 servings