THIS IS ONE OF THE BEST RECIPE'S AROUND FOR A FAST DESERT. I'VE MADE 4 IN A MATTER OF A MONTH. I JUST WANT TO SAY FOR THOSE WHO SAID IT TOOK TOO LONG TO COOK. YOU MAY HAVE BEEN USING THE WRONG DISH. YOU NEED A CAST IRON, CORINING WARE CASSEROLE DISH OR SOMETHING THAT RETAINS THE HEAT FOR THIS TO WORK. I ALSO ONLY USED A HALF CUP OF SUGAR. MY OVEN NEEDS TO BE SET AT 430 NOT 425. I'VE MADE IT WITH BLUEBERRIES AND THAT IS THE BEST FOR ME. CHERRIES WERE JUST SO SO. I DID MAKE ONE WITH BLUEBERRIES AND FRESHLY PICKED RASPBERRIES FROM MY PROPERTY AND THAT WAS REALLY GOOD.
I DID USE ABOUT HALF A CUP OF SUGAR AND I USED THE EGG WHITES FROM THE CARTON AND I ALSO USED MINI CHOCOLATE CHIPS ABOUT A CUP AND IT ALL TURNED OUT LOVELY.
HAPPY HAPPY HAPPY!!! I USUALLY DO NOT EAT PIES BECAUSE OF THE CRUST. WHEN I HAD SEEN THIS CRUSTLESS RECIPE I HAD TO TRY IT. I TOOK THE ADVICE FROM OTHERS AND USED MORE COCONUT. I HAVE TO SAY THAT IT ALL DEPENDS ON HOW MUCH COCONUT YOU WANT TO PUT IN YOUR PIE. I ALSO USED COCONUT OIL INSTEAD OF BUTTER, AS I HAD NO BUTTER. I USED HALF A CUP OF SUGAR AND HALF A CUP OF SPLENDA. IT TUNRNED OUT GREAT. BAKING IT ABOUT 10-15 MINUTES LONGER WAS JUST RIGHT. I LOVE THE FLAVOURS AND I WILL DEFINITELY MAKE IT AGAIN.
THANK-YOU AND HAVE YOUR BEST DAY EVER!
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