You’ll love this easy and delicious not-quite-custard, not-quite-pie crustless dessert recipe. I like to use frozen flaked coconut for a fresh flavor.

1/2 cup unbleached all-purpose flour
1/2 cup sugar
2 cups milk
4 eggs
1/4 cup butter
1 tablespoon vanilla extract
1/4 teaspoon salt
1-1/2 cups flaked coconut

Preheat oven to 350°. Butter a deep 9-inch wide pie pan.

Melt the butter. Place the flour, sugar, milk, eggs, melted butter, vanilla and salt into a blender and process for 10 – 12 seconds. Alternately, you can use a food processor fitted with a blade attachment and pulse 12 – 15 times. By hand, stir the coconut into the mixture. Pour the mixture into the prepared pie pan.

Bake the pie for 40 – 50 minutes; watch carefully after the first half hour. The pie will puff up a bit and then fall slightly. It is finished baking when set and may be lightly browned.

Remove the pie from the oven to cool. Place in the refrigerator to chill thoroughly.

Yield: 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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