My niece in Alaska is working on a new family cookbook for everyone for the holidays and asked me to send her one of my favorite recipes. I sent her this one that was handed down from my mother. I love Coconut Cream Pie and the nice thing about this version is that you don't have to roll out any crust. The crust ingredients are mixed into the filling. Then, during the baking process, they sink to the bottom and brown.
Easy but elegant and saves on the mess of preparing and rolling out pastry!
Ingredients:
4 eggs
2 c. sugar
2 c. milk
½ c. flour
½ tsp baking powder
Pinch of salt
1 stick of margarine
1 tsp vanilla
1 ½ c. coconut
Beat eggs and sugar together. Add flour, baking powder, salt, softened margarine, vanilla and coconut. Pour into a 9” pie pan. Bake at 350 degrees for 30 minutes.
Just don't forget the flour like I did the last time I made it just before Thanksgiving. My husband called it "soup pie" because it wouldn't set up but it still tasted good so he "slurped up" every bit!
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