Crustless Coconut Pie

Preheat oven to 350ºF. Put all ingredients except for the coconut into a blender and blend on low speed for 3 minutes. Pour into a greased 10″ pie plate. The pie will puff, so don’t fill your dish to the very top. Let it sit for 5 minutes to allow the ingredients to settle properly, then sprinkle the coconut evenly across the top.

Place on a foil-lined baking sheet with a raised edge (to prevent spills) and place in the center of the middle rack of the oven. Bake for 35-40 minutes, or until the top is golden brown, the center is slightly jiggly, and a knife inserted near the edge comes out clean. Remove from the oven and allow it to cool to completely. Like a souffle, this will deflate as it cools, so don’t panic if you notice shrinkage.

Serve at room temperature for best results. Leftovers should be stored in the refrigerator.

Note: This recipe was adapted from the Grateful Prayer Thankful Heart Blog who adapted it from the Favorite Brand-Name Best-Loved Recipes of All Time published in 1996 by Publications Limited. My version is a cross between her recipe and my mother’s.