Brett has the sweet tooth in our family, so he is always hoping I have some dessert in the meal plan. Baking is not my favorite, too much measuring and clean-up, so I’m always looking for easy recipes that make us both happy.
“More-with-Less” delivered again with the “Coconut-Custard Pie.” It only has seven ingredients, six of which were already on hand. I only had to buy the coconut. Plus, there were minimal items to wash afterwards: one measuring cup, one liquid measurer, and the food processor.
While Hannah was finishing up dinner in her high chair, I set up the food processor on the table and lined up all the ingredients. I decided to make my own mini cooking show. We named all the ingredients as I put them in, she already knew eggs and milk. Then we mixed it up; she loves watching everything spinning around in the food processor. So easy – I just poured it out into the pan and stuck it in the oven.
Coconut Custard Pie
Preheat oven to 350. (I used the toaster oven)
Combine in blender: (I used food processor)
- 4 eggs
- 6 T. margarine (I used softened butter)
- 1/2 c. flour
- 2 c. milk
- 3/4 c. sugar
- 1 t. vanilla
- 1 c. coconut (I toasted it slightly, yum!)
Blend several seconds. Pour into a greased and floured 10″ pie pan, or two 8″ pans. Bake 50-60 minutes. Pie forms its own crust.
This was very quick to whip up and the toasted coconut then the baking pie made the house smell so good. I estimated the pie cost less than $3.50 for ingredients which even included cage-free eggs, unbleached flour, and organic milk. We cut it into six nice slices, so that’s around 58 cents a serving. Sweet!
It is truly amazing how you can just blend up all the ingredients then while it’s baking it makes a crust, custard layer, and crunchy coconut topping. I added some fresh berries. Easy and affordable for the summer sweet tooth.