Crustless Coconut Pie

Do you love Coconut? How about custard? Then this is the pie for you. A Creamy, coco nutty, heavenly treat, so easy to make, so delicious and Gluten Free to top it off.

My comfort when not feeling so uppity is to bake. It is like therapy for the soul. There is something about the smell of fresh baked goods that can lift anyone's spirit.

Crustless pies, you ask?, nobody is going to miss the crust. I mean look at this pie again … does it look like it’s lacking anything? I didn’t think so.

 Here’s the recipe:

The recipe is adapted from the Gluten Free Easily recipe, with my own slight changes.

3 large (or extra large) eggs
1 cup granulated sugar
1/3 cup flour*
1 cup milk,(rice milk or almond milk work just as well)
1/4 cup butter, melted
1/4 cup Coconut Oil
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, coconut oil, 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 a variety of all-purpose gluten-free flour mixes, but you can use whichever flour you prefer for baked goods. For this recipe I used 2 parts Bob's Red Mill GF All purpose flour mix and 1 part almond flour. I like the texture of the almond flour. I would normally use Better Batter All Purpose flour, but I am currently out of it.  (If you are not gluten free, use your “standard” all-purpose flour.)