Crustless Coconut Pie for Holiday Food Fest

From Gluten Free Easily

Crustless Coconut Pie

3 large (or extra large) eggs

1 ½ cups granulated sugar

¼ cup plus 1 tbsp flour*

1 cup milk

½ cup butter, melted

1 tsp vanilla

1 tsp apple cider vinegar

1 ½ cup coconut flakes

Preheat oven to 350 degrees Fahrenheit.

Beat eggs and sugar. Add flour, milk, butter, vanilla, and vinegar; mix well. Stir in coconut and pour into greased pie pan. Bake until the top is golden and the filling is set in the center, about 45 minutes. Serve at room temperature. Store any leftovers in your refrigerator.

*I use my all-purpose gluten-free flour mix, but you can use whichever flour you prefer for baked goods. (If you are not gluten free, use your “standard” all-purpose flour.) My gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like glass jars or Tupperware). No refrigeration is needed.

Shirley’s notes: This is the pie recipe exactly as I make it. However, many of my friends and support group members have adapted this recipe to fit their own needs. Some friends cut back on the butter. Another makes this pie dairy free by replacing the milk with rice milk and using Earth Balance (again, in a lesser amount) instead of butter. She also cuts the sugar in half, increases the gf flour to 1/3 cup, and omits the vinegar. So please don’t be shy about adjusting this recipe slightly. I plan to be trying out some new adjustments to this recipe myself over the holiday season. I’d like to make it using coconut oil versus butter and coconut milk instead of the cow’s milk. I’ll report back when I am successful.

Adapted from allrecipes.com

Shirley
Not just gf, but gfe!