Here’s the first post in the baking with ramekins.

I know I promised dessert but I decided to start the first post with something savory, & when I chanced upon this recipe for pie I knew it was right.

I’ve been have a spot of bad luck recently. First, getting royally screwed over by Maple, then my dad breaking several things that were important to me with his divine aura of clumsiness.

But these still aren’t very big things, I know there are a ton of people having worse problems than me. I’ve been making this pie very often in the last few days, comfort food (in moderation) never fails to cheer me up. The pie is crustless so it’s really quite easy & quick, & when you’re making this for the second time I’m sure you won’t even need to refer to the recipe.

Easy Peasy Crustless Onion Pie

(adapted from here). Serves 2


1 1/2 cup onion, finely chopped
2 tablespoons ghee (or butter)
1 cup coconut milk (or regular dairy milk)
2 eggs
1/2 teaspoon salt
1/2 tespoon freshly ground black pepper
3/4 cup cheese, grated


1. Melt the ghee in a large frying pan over medium heat. Add the onions and cook, stirring frequently, until golden brown and caramelized, about 20 minutes. Remove from heat and set aside.
2. In a large mixing bowl, whisk together coconut milk, water, eggs, salt and pepper until well-blended.
3. Preheat oven to 276 C / 350 F. Spread the onions over the bottom of a well-greased, deep dish pie plate. Pour the coconut milk/egg mixture over the onions, then sprinkle the grated cheese evenly over the surface.
Bake for 40 to 45 minutes, or until the pie is golden brown and a knife inserted in the center comes out clean. Allow to stand for at least 15 minutes before slicing and serving.


1. In the ingredients list, stuff is brackets are possible substitues. For example, ghee is best in this recipe but if you don’t have it, you don’t have to run to the store & buy it, butter will work fine too.

2. Though it’s not mentioned in the ingredients or directions, feel free to add some herbs (dried or fresh) in the mixing bowl during step #2. I added some dried oregano.

This time I took some photos while assembling the pie (before popping it into the oven). I think we can all agree that I most certainly do not have food stylist / food photographer as a possible career option, & I almost wasn’t going to post these. But whatever… it’s tasty, you know! And you don’t have to take my word for it. Try it & see. 

I’m quite the expert at caramelizing onions but I got distracted this time & so the onion got a bit burnt. Yours should look brown but not black. But this recipe is so nice, it tasted perfect even with my slightly burnt onion.

It’s completely normal for the pie to rise in the oven & then sink as it’s cooling.

I’ve made this twice already, we all love it, especially my dad who keeps asking for more. If you have any questions regarding this recipe, feel free to ask in the comments section & I’ll be happy to reply. x