Crust-less Coconut Pie - a la Bonefish style

Desserts | Baking | Eggs & Dairy, Fruits

SERVES 8 - START TO FINISH: 60 minutes
Recipe Scoop Crust-less Coconut Pie - a la Bonefish style

Crust-less Coconut Pie - a la Bonefish style

6 large eggs
1 ½ cups whole milk
½ cup whipping cream
1/3 cup granulated sugar
½ cup all purpose flour
2 teaspoons vanilla extract
2 cups fresh shredded coconut (frozen and thawed is fine), plus more for toasting, optional
Jamacian Rum Sauce, optional

1. Preheat oven to 350 degrees.

2. In large bowl of an electric mixer, combine the eggs, milk, cream, sugar, flour and vanilla. Mix on medium high speed for 2 minutes until light and smooth. (You might need to break up any flour balls or bubbles with a fork.) Stir in the 2 cups of coconut. Pour coconut mixture into a greased 9-inch deep-dish pie plate.  Place on center rack and bake 45 to 50 minutes or until set and light golden brown on top.

3. Meanwhile, toast the reserved coconut, if desired and let cool. Set aside. If using the rum sauce, prepare now. Set aside.

4. When pie is done, remove from the oven, cool 20 minutes.  Slice and serve with toasted coconut and rum sauce, as desired.

Crust-less Coconut Pie - a la Bonefish style

Approximate Values Per 1/8 pie Serving: 238 calories, 14g fat (9 g saturated), 152 mg cholesterol, 8 g protein, 20 g carbohydrates, 2 g dietary fiber, 78 mg sodium

Commenting is not available in this channel entry.