Coconut Custard Pie

Coconut Custard Pie is an old-fashioned dessert.  It's one of my favorites.  This is a quick-to-make pie that makes it's own crust!  Everything is done in the blender!

• 2 cups milk
• 1 cup sugar
• 4 eggs
• 1/2 cup all-purpose flour
• 6 Tbsp. butter, melted
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 cup coconut

In a blender, combine first seven ingredients.  Cover and blend for 10 seconds; scrape sides if necessary.  Blend another 10 seconds.  Add coconut and blend for 2 seconds.  Pour into a greased 10-inch pie plate.
 Bake at 350 degrees F. for 45-55 minutes or until a knife inserted near center comes out clean.  Serve warm.

Ok, so in total this take about 22 seconds and maybe 2 minutes to put all the ingredients in the blender!  This should be in the Guiness World Records.

Coconut Macaroons

• 14 oz. sweetened coconut
• 14 oz. condensed milk
• 1 tsp. vanilla
• 2 egg whites, at room temp.
• 1/4 tsp. salt

Preheat oven to 325 degrees F.  Combine coconut, condensed milk and vanilla in a large bowl.  Whip the egg whites and salt on high speed with electric mixer until they form medium-firm peaks.  Fold in egg whites.  Drop batter onto greased baking sheet using an ice cream scoop or large pastry cone.  Bake 25-30 minutes.

It's really a delicious pie, not too sweet and the coconut caramelizes around the edges.  Enjoy!

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