Crustless Chai-Cocount Pie

Crustless Chai-Cocount Pie


¼ cup (50 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) each ground ginger, cardamom and allspice
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) baking powder
¼ cup (50 mL) butter, softened
1 cup (250 mL) granulated sugar
3 large eggs
1 tsp (5 mL) vanilla extract
¾ cup (175 mL) light cream (5%)
1-½ cups (375 mL) sweetened shredded coconut
whipped cream (optional)

Cooking Instructions

1. Pre-heat oven to 350°F (180°C). Grease a 9-inch (23 cm) glass pie plate.

2. In small bowl, combine flour, spices and baking powder. Set aside.

3. In a medium bowl, using an electric mixer on medium speed, beat together butter and sugar until combined. Add eggs and vanilla and beat until creamy and well blended. Stir in cream and flour mixture; mix well. Stir in coconut. Pour into prepared pie plate.

4. Bake for 35 to 40 minutes or until set and golden brown.

5. Place on rack to cool. Serve at room temperature with whipped cream, if desired.

To learn more about your eggs click here