I contributed a couple of pies to our recent Thanksgiving feast. This pie recipe was a first for me and I wasn’t sure of what to expect. I was very pleased with the end result.
This happens to be the easiest pie in the world to make. If you like pie and custard, but hate fuss, you’ll want to try out this recipe.
Ingredients for coconut custard pie:
- 2 cups milk
- 4 eggs
- 1/2 cup all-purpose flour
- 1 cup flaked coconut
- 1 cup sugar
- 1 stick room temperature butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Place all ingredients into a blender. Blend until well mixed (this won’t take long – don’t over blend). Pour into a 9″ deep dish pie pan. During the baking process, the flour drops to form the crust and the other ingredients form the filling. Bake at 350 degrees for 45 minutes. You can test the pie’s readiness by slightly jiggling it. If it’s firm it’s ready. You can also insert a knife in the middle and if it comes out clean, it’s ready. Serve with sweetened whipped cream.
[from: Gooseberry Patch Christmas Pantry]
The pie is good at room temperature, but I preferred it cool. The pie will have to be kept in the refrigerator, as it is a custard.