Try this Crustless Coconut Pies recipe
- Carbohydrate 1342.9456 g
- Cholesterol 4482.71 mg
- Fat 241.5839 g
- Fiber 18.3419993782043 g
- Protein 141.6459 g
- Saturated Fat 135.52882 g
- Serving Size 1 1 Serving (2661g)
- Sodium 2658.15 mg
- Sugar 1324.6036006218 g
- Trans Fat 23.35444 g
- Calories 7919 calories
Step-by-step
- Preheat oven to 350 degrees.
- Mix above ingredients together with mixer on low.
- Pour into 2 or 3 pie pans which have been lightly buttered.
- Bake for 40 - 45 min.
Setting the oven precisely to 350 degrees establishes the baseline for how these custard-based components set without a pastry shell. Maintaining a moderate heat ensures the eggs coagulate gently while preventing the dairy solids from scorching during the forty to forty-five minute bake time. Utilizing fresh coconut yields a denser, oil-rich crumb with pronounced tropical aromatics compared to desiccated alternatives, which absorb significantly more liquid from the batter. Adjusting flour ratios becomes necessary if switching between moisture levels, though self-rising flour already contains baking powder and salt calibrated for chemical leavening. Overmixing the batter introduces excess air pockets that collapse irregularly in the oven, destroying the dense, self-layering texture that distinguishes this dessert style. Gentle low-speed blending incorporates the melted butter and milk smoothly without developing unwanted gluten structures from the flour proteins. Standard metal pie pans conduct thermal energy efficiently, promoting an even golden crust on the exterior surfaces while the interior remains custard-like. Allowing the baked pies to cool completely on a wire rack permits the internal starches to fully retrograde and firm up for clean slicing.
