The Pioneer Woman Tasty Kitchen
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Crustless Coconut Pie

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Gluten-free coconut deliciousness, as easy as pie.

Ingredients

  • 1 dash Butter And Sugar To Grease And Coat The Pan
  • 1 can (14 Oz. Can) Sweetened Condensed Milk
  • ¾ cups Coconut Flakes
  • 5 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 dash Powdered Sugar, To Sprinkle On Top

Preparation

Preheat the oven to 350ºF degrees. Grease a 9-inch pie pan with butter and coat it with granulated sugar. Set aside.

In a large bowl mix the condensed milk, coconut, eggs and vanilla extract, until well-blended. Pour the batter into the pie pan and bake for 25 minutes. Let it cool and sprinkle with powdered sugar on top.

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2 Reviews

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anicreations on 7.11.2011

I really wanted to love this pie and I don’t know if the sweetened condensed milk I buy in Africa is different than Eagle brand, but this pie didn’t meet my expectations. It was extremely wet and really not a “pie” or even a “cake”. I also thought it was really really sweet and I love sweets. I would give it a lower rating, but my husband disagreed with me about it being too sweet but he agreed with the dislike of the wetness of the pie. I would however try it again, using a non-sweetened condensed milk and using maybe 10oz instead of 14oz. It is worth experimenting with and seeing if I can come up with an adapted version for where I live.

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KrisG on 5.8.2011

Fast, easy and yummy dessert! The pie is a good gluten free option and everyone enjoyed for Mother’s Day!!

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