Mother's Day Pie

This crustless coconut pie is made with evaporated milk and shredded coconut. The filling is poured into a prepared pie pan and baked until the custard is set and golden. Serve chilled with sliced strawberries, if desired.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 314 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• ¼ teaspoon salt
• 3 eggs
• 2 tablespoons all-purpose flour
• 1 cup shredded coconut
• 1 (12 fluid ounce) can evaporated milk
• 6 tablespoons butter, melted

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9-inch pie plate.

Step 2

In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.

Step 3

Bake in preheated oven for 35 to 40 minutes, or until custard is nearly set and a knife inserted near the center of the pie comes out clean. Let cool, then refrigerate before serving.