This Coconut Pie recipe is not just delicious, but also incredibly easy to make. The best part? This pie makes its own crust! With just a few simple ingredients, you can bring a taste of the tropics to your table.
Ingredients
- 4 eggs
- 2 c. milk
- 1 tsp. vanilla
- 1/4 c. melted butter
- 1 3/4 c. sugar
- 1/2 c. self-rising flour
- 1 1/2 c. coconut
Baking Instructions
- Mix flour, sugar and coconut in a bowl.
- Beat eggs and add milk, butter and flavoring. Then add dry ingredients.
- Pour into well greased pie plate and bake at 350° for 45 minutes to 1 hour or until golden brown.
- This pie makes its own crust.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Easy
The Great Coconut Pie Expedition
Ah, the humble coconut pie, a dessert that conjures up images of sandy beaches, tropical breezes, and palm-fringed islands. But let me assure you, friends, you don’t need a plane ticket to the tropics to get your coconut fix. Not when you’ve got me, your trusty kitchen companion, to guide you through the vicissitudes of pastry preparation. Strap yourself in, it’s going to be a wild ride.
Victory in the Pantry
So, we begin our journey in the pantry, that magical place where dreams (and dinner) begin. We’ve got an all-star lineup here: 4 eggs, 2 c. milk, 1 tsp. vanilla (the good stuff, mind you), 1/4 c. melted butter, 1 3/4 c. sugar, 1/2 c. self-rising flour, and not forgetting our guest of honor, 1 1/2 c. coconut. It’s like a party where everyone’s invited and the dress code is ‘delicious’.
The Art of Mixing
Now, onto the mixing. This is where things get serious. It’s like a chemistry lesson, but tastier. We start by mixing the flour, sugar, and coconut in a bowl. Now, don’t be afraid to get your hands dirty. You’re a baker, not a brain surgeon. Next, we beat the eggs and add the milk, butter, and vanilla. This is the part where you can pretend you’re on a cooking show and narrate your every move to an imaginary audience. Trust me, it’s fun.
The Oven Beckons
Once your ingredients are well acquainted, it’s time to pour the mix into a well greased pie plate. Here’s a pro tip, folks: always, and I mean always, make sure your pie plate is well greased. Unless you enjoy the thrill of scraping burnt pie off your favorite dish, in which case, ignore my advice.
Now, into the oven it goes, set at a cozy 350° for 45 minutes to 1 hour. Long enough to watch an episode of your favorite show, or if you’re like me, long enough to clean up the mess you’ve made in the kitchen. Remember, baking is a messy business, but someone’s got to do it.
The Grand Unveiling
Ah, the grand unveiling! That moment when the oven timer dings, and you’re met with a golden brown, deliciously aromatic coconut pie. The best part? This pie makes its own crust. It’s like a magic trick, but edible. If this doesn’t make you feel like a master baker, I don’t know what will.
The Aftermath
And there you have it, friends. We’ve navigated the pantry, mixed like mad scientists, braved the searing heat of the oven, and emerged victorious with a beautiful coconut pie. If you’ve followed along, give yourself a pat on the back. If not, well, there’s always takeout.
Don’t forget to share your coconut pie exploits with me. I love a good baking story, especially one that ends with a slice of pie. Until next time, happy baking, and remember, there’s no such thing as too much coconut!
