Coconut Custard Crustless Pie


Coconut Custard pie is one of those pies where I find that the crust really doesn't add anything but fat. It doesn't enhance the flavor. It pretty much just holds stuff together. So this is a modified recipe that doesn't call for crust but is instead a simple and delicious treat, that creates it's own version of a light crust without the extra fat count.

3 eggs
3 TB butter
2/3 cup white sugar
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups milk
1 cup shredded coconut
cinnamon

See how the eggs and flour fluff around the edges to make  a sort of "crust"?
Directions

  1. Preheat oven to 350 degrees F (200 degrees C).
  2. In a large bowl beat eggs then stir in everything but coconut. Whisk until well incorporated.
  3. Next, add coconut and combine well.
  4. Pour into Greased 9 in pie plate. 
  5. Bake in preheated oven for 45 minutes, or until knife inserted in center comes out clean. 
  6. Immediately after removing from oven sprinkle with cinnamon.
Serve slightly warm or chilled. Store in refrigerator.

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