Crustless Coconut Pie

The beauty of this recipe is that it makes 2 to keep and one to share.

Yield: Makes 2 pies


  • 4 eggs
  • 1 3/4 cups sugar
  • 2 cups milk
  • 1/2 cup self-rising flour
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut, divided


  1. Beat eggs at medium speed with an electric mixer until frothy. Add sugar and next 4 ingredients; beat well.
  2. Place 1/2 cup coconut in each of 2 shallow, lightly greased 9" pie plates; pour half of filling mixture into each pie plate, stirring gently to distribute coconut. Bake at 350° for 25 to 30 minutes or until golden.
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