Coconut Pie

[mos]

Coconut Pie

3 large eggs
1 1/4 cups lactose-free whole milk
1/2 cup 100% pure maple syrup
2 tbs brown rice flour
2 tbs cornstarch
2 tbs tapioca flour
1 tsp white vinegar
6 tbs melted butter
1 tsp vanilla extract
1 1/4 cups unsweetened, shredded dried coconut

Place an oven rack into the lower 1/3 of the oven and preheat oven to 350°.
Butter a 9-inch pie plate.
In a large bowl, beat together the eggs, milk, and maple syrup with a whisk or electric mixer until foamy. Stir in the rice flour, cornstarch, tapioca flour, vinegar, melted butter, vanilla, and coconut flakes. Pour the mixture into the prepared pie plate. Bake for about 40 min, until golden brown and bubbly on the edges.
Chill the pie for several hours or overnight. Sprinkle with confectioner’s sugar. Cut into wedges for serving. Serves 10

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