Who doesn’t love pie? It’s always a favourite around my dinner table, and this light and fresh recipe is perfect for spring, or any time of year.
And best of all, it features one of my favourite ingredients – farm-fresh eggs. Regular readers will know that I think eggs are nutrient-packed powerhouses, and their versatility makes them the perfect go-to food for breakfast, lunch, and dinner. You’ve heard me call them “nature’s multivitamins,” for good reason. Did you know that 1 egg has just 70 calories and provides 14 key nutrients as well as an excellent source of hunger-curbing protein? One of my favourite quick meals these days is an over-easy egg with avocado on whole-grain toast. A bonus is that I can have that ready in less than 5 minutes – just what I need most days!
I’m sure this delicious pie will become a family favourite. I’ll be making it for Easter this weekend, and knowing all the nutritional information just might encourage me to have a second piece! The fact that it’s crustless makes it quick to whip together, and a dollop of rum-spiked whipped cream is all it needs to make it fun and festive.
And if you’re looking for other fresh and easy desserts, did you know that the GetCracking site has an amazing recipe section? I’ve pulled together some of my favourites in a roundup to give you some inspiration.
For more great egg inspiration, have a look at my other posts featuring some of my best recipes: My All Time Favourite Cheesecake, Garlic Scape Frittata, An Only Child First Day Of School Cake, Two Farm Fresh Recipes Your Family Will Love, Farm Family Recipes With Eggs, and Easy Holiday Recipes With Eggs.
Crustless Chai-Coconut Pie
An easy and aromatic dessert that’s suitable for any occasion. Dress it up topped with rum spiked whipped cream.
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
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
Pre-heat oven to 350°F (180°C). Grease a 9-inch (23 cm) glass pie plate.
In small bowl, combine flour, spices and baking powder. Set aside.
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. Bake for 35 to 40 minutes or until set and golden brown.
Place on rack to cool. Serve at room temperature with whipped cream, if desired.
Tip: Use shredded or flaked coconut for this recipe.
Tip: Cover and refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Nutrients per serving (1/6 recipe): 360 calories, 17 g total fat, 181 mg sodium, 49 g carbohydrates, 2 g fibre, 6 g protein. Excellent source of vitamin B12. Good source of folate and iron.
This post is graciously sponsored by the Egg Farmers of Ontario. All opinions are my own.