Dessert tonight – Coconut custard pie

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

Add

  • 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.

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4 thoughts on “Dessert tonight – Coconut custard pie

  1. How does it make its own crust? Is this one of those magic-chemistry-cooking things?

    I’m also thoroughly impressed you baked a pie in your toaster oven.

  2. I’m surprised that Kristen seems not to remember this pie. I made it often as you kids were growing up. It was always kind of magical how everything gets combined in the food processor or blender, and then it sorts itself out.

    The science is that the flour mixes with the ingredients and settles down to the edges. It isn’t on a par with genuine pie crust, but it is a thickened edge that holds together nicely.

    Back in the 70s and 80s, Bisquick created a real craze with crustless quiche. Same basic concept, and a person could create any kind of filling. Super simple, economical, and very tasty.

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