Crustless Coconut Custard Pie

Ingredients

• 4 each eggs
• 2 cup whole milk
• 0.5 cup flour (all purpose)
• 0.5 cup sugar
• 1 tbsp pure vanilla
• 1.5 cup shredded coconut, not packed (1½ to 2 cup)
• 1 tbsp butter, to coat the pie dish
• a pinch of salt, whipped cream and toasted coconut for serving (optional), to taste

Instructions

1. 1

   Heat the oven to 350°F and butter the glass pie dish. Set it on a rimmed baking sheet to catch any spills.

2. 2

   Mix the first 5 ingredients (eggs, milk, flour, sugar, vanilla) in a bowl until smooth with no flour lumps. A whisk or a quick blend works. The batter will be thin.

3. 3

   Fold in the coconut.

4. 4

   Pour into the dish and let it sit a couple of minutes so the coconut floats up to the top.

5. 5

   Bake about 60 minutes, until firm and golden. A knife in the center should come out clean, with only a slight jiggle in the very middle.

   1 hr
6. 6

   Cool, cover and chill until cold, at least 4 hours or ideally overnight. Poppy lets it rest overnight to fully set.

   4 hr