Coconut Pie, Crustless

By MarieR

Makes 2 9-inch pies.

Ingredients

• Lightly grease two shallow 9″ pie plates. Preheat oven to 350 degrees F.
• 4 eggs
• 1 & 3/4 cups sugar
• In a two cup glass measuring cup: add the juice of one large fresh lemon + enough milk added to it to make 2 cups milk
• 1/4 cup butter, melted
• 1/2 cup self-rising flour
• 1/8 teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• zest of one large fresh lemon
• 1 cup Baker’s sweetened flaked coconut, divided

Details

Servings 2
Adapted from mysouthernheart.com

Preparation

Step 1

Beat the eggs with an electric mixer until very frothy. Add the sugar and the 4 next ingredients and beat well.

Distribute 1/2 cup coconut in each of 2 shallow, greased pie plates.

Pour half the filling mixture into each pie plate and stir gently to distribute coconut.

Bake at 350 degrees for 25 to 30 minutes or until golden. Top with a dollop of whipped cream. Enjoy!