This recipe is perfect for when you've put so much time into preparing a nice meal that you don't have much energy left to make a nice dessert. Super quick to prepare, I promise! Basically, you dump all the ingredients into a blender, blend for a total of 22 seconds, then pour into a greased pie plate and bake. No need to worry about a crust; it forms its own crust while baking. It comes out of the oven with a wonderful toasted coconut top and a rich, custardy taste. It's a definite favorite in our family! (Recipe found on tasteofhome.com.)
Here's what you need:
- 2 Cups 2% milk (I use 1% because that's what I typically have on hand.)
- 1 Cup sugar
- 4 eggs
- 1/2 Cup all-purpose flour
- 6 Tablespoons butter, melted
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 Cup coconut
Dump everything BUT the coconut into the blender, and process for 10 seconds. Scrape the sides, and process for another 10 seconds. Add coconut, and process for 2 seconds or until blended. It should look like this:
Pour into a greased, 9 or 10-inch pie plate, and bake at 350 degrees for about 50 to 55 minutes, or until a knife inserted near the center comes out clean.
The finished pie should look like this when you take it out. (It will deflate a bit as it cools.) Serve with whipped cream and some raspberries, if desired.
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