Recipe for an Easy to Make Coconut Custard Pie

Coconut Custard Pie

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.

Easy coconut pie 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.


Film, Food

Tuesday Five – Five Foodie Films I Love

I was able to catch Julie & Julia this weekend. It was fabulous! Meryl Streep is sure to get a nod from the Academy, and Nora Ephron deserves a prize for melding two books – Julia Child’s My Life in France and Julie Powell’s Julie & Julia: My Year of Cooking Dangerously – into a marvelous screenplay. Ephron also directed the film. Someone give the woman a prize now! I love Nora. Not too long ago, I read her book of personal essays, I Feel Bad About My Neck: and Other Thoughts on Being a Woman. There was something in all of her experiences that I could relate to, but that’s a topic for a different post.

This film about food is a three-pronged love story: there is the love the women have for food and cooking; the love each woman has for her husband, and the love each husband has for his wife. You can’t help but walk away from the film feeling good about these relationships, and I dare you to walk away without a strong urge to make Boeuf Bourguignon (recipe courtesy of Knopf).  Since seeing the film I have tried to purchase Julia’s Mastering the Art of French Cooking in two different bookstores. At each store the book had sold out. Apparently, the film has boosted sales. I now have one on order.

If you have not seen The Big Night, your life is incomplete. This film, above all other foodie films, makes you salivate and groan. I still remember how the audience moaned when every course was introduced to the diners on “the big night” – the night Louis Prima was to make an appearance at the restaurant. Your senses will truly be tested by this film. At its end, you’ll not only want to gorge yourself on some extraordinary Italian food, you’ll want to jump and jive to the sounds of Mr. Prima.

I need to only say three things about Chocolat: Johnny Depp, chocolate, and magic.

Bottle Shock is the little film that could. Everyone who loves wine, competition, and surprises should see this. If you’re an Alan Rickman fan, like I am, you’ll definitely want to watch it.

Here’s another film that includes fermented grapes – Sideways. Touching and humorous performances make this film worth cuddling up on the couch with a bowl of popcorn.

Food, Gardening

How to Make Homemade Tomato Sauce

Not too long ago, I planted several tomato plants. My plants have been bountiful, and I’ve been eating tomatoes harvested from my garden in a variety of ways. Today, I wanted to “get rid of” a large harvest, so I decided to make homemade tomato sauce. If you’re overwhelmed by the tomatoes you’re reaping in your yard, you might want to try this recipe. I’m pleased to say that the fresh herbs in this recipe also came from my garden.

preparing tomatoes to roast in the oven
Step 1 – Set oven to 350 degrees. Wash, then cut the tops off of your tomatoes. Place on a baking sheet covered with foil. Slather each tomato with olive oil. Use your hands to be sure the entire tomato gets a light coating. Salt and pepper each tomato. Bake for 60 minutes.
tomatoes roasted in olive oil
After your tomatoes have roasted in the oven, you’ll see that their skins are wrinkled and soft. Let the tomatoes cool until you’re able to handle them. You don’t want to burn your hands.
how to peel roasted tomatoes
Now that the tomatoes are cool enough for you to handle, gently remove the skin. It’s easier than you think. Hold your tomato over a bowl so that juice escaping during the skinning process is captured. After the skin is removed you can leave the tomato whole or cut/tear it into a few pieces.
roasted tomato sauce
My efforts yielded 3 cups/24 oz. of roasted tomatoes. Now, I’m ready to make sauce. You’ll have to adjust the recipe if you have more or less than 3 cups/24 oz.
fresh herbs enhance tomato sauce
Put the tomato sauce into a sauce pan. Add 1/4 c. of brown sugar and 1/4 c. of red wine to the sauce. Saute 1 large shallot, a few fresh oregano leaves, and some fresh thyme (about 1 tbls) in some olive oil (about 1 tbls). Once the shallot is opaque, add this mixture to the sauce. I also added a frozen cube of homemade pesto sauce. You can learn about freezing pesto here –
fresh tomato sauce
Simmer all together until you’re ready to serve it. I’m serving mine with homemade meatloaf and roasted root vegetables.