Prep 10 mins
Cook 45 mins
My mother gave this recipe to me yesterday. It is wonderful!! I hope you will try it.
- 4 eggs or 2 Egg Beaters egg substitute
- 1⁄2 cup self rising flour
- 1 1⁄3 cups Splenda sugar substitute
- 1⁄2 cup butter
- 2 cups milk
- 1 teaspoon vanilla
- 8 ounces coconut
- Preheat oven to 350; mix all ingredients together and pour into a greased 10" pie plate bake for 45 minutes.
- DO NOT OVERBAKE.
- Store in fridge.
Soooooooo easy, (by far the easiest pie I have ever made,I like the fact that I don't have to make a crust) soooooooo rich (I used "real" butter and sugar) and soooooooo good!! It's good warm out of the oven but I like even better chilled. This is a winner Bev.
I was very impressed with this dessert, my aunt was recently diagnosed with diabetes and this is the FIRST dessert I have found for her that she has liked. That speaks volumes in itself, but the rest of my non-diabetic family loved it as well! Tasted a lot like custard, and was thankfully not sickeningly sweet!
what a wonderful and easy pie to make. It is really great because it makes its own crust. I chose to add whipped cream and browned coconut to the top of my pie. A little hint: If you are going to brown your coconut to put on top, only leave it in the oven for a few minutes, or you will no longer have brown coconut, but black! Ucky!!! A good, fun, easy pie. Thanks for sharing. :)