Coconut Custard Pie With One Whirl of the Blender

Preheat the oven to 375 degrees
Put the following ingredients in your blender and whirl around until smooth:

1/2 cup flour (we use whole wheat pastry flour)
1 tablespoon oil
4 eggs
2 cups milk (we’ve used regular whole milk from the store and raw goat’s milk from a friend, both work fine, though the goat’s milk version seemed to be just a *touch* ‘softer’)
1 teaspoon baking powder
1/2 cup sugar (you can use raw sugar, sucanat, turbinado sugar,etc. You can probably use maple syrup and honey, but you would have to make major adjustments in the liquid amounts, and I haven’t worked those out)
1 cup grated coconut (currently, we are using organic, unsweetened, and I really like this)
3 tablespoons butter (I melted the butter first when I made it, the FYG didn’t, and they both turned out the same)
pinch salt
1 teaspoon vanilla
1 teaspoon orange or lemon extract or grated peel (optional, except I really don’t think it is. You can do this instead of the vanilla, but I don’t think you should leave it out. I think the orange flavor turns this from a good dessert to an amazing dessert)

Blend all of this together in the blender, then pour this in an oiled deep dish pie pan and bake 30-40 minutes. Pie will separate into three layers- a moist and chewy bottom crust (not a proper flaky crust, but still good), a rich, creamy, coconut and orange custardy center, and a thin layer of golden coconut bits on top. Sprinkle with a bit of extra coconut for garnish if you like. Good as is, or add whipped cream.

Here’s a Before picture- as in, before the rest of the Fam got wind the FYG made pie:

And here’s a shot from about two minutes after her pie was ‘discovered’:

I don’t cut this into pie slices. I cut it into squares. I don’t know why it seems like it tastes even better this way, but it does. Plus, it goes a bit further as a company dessert- you can get maybe 8 slices of pie, but closer to 20 squares, maybe more. It’s seriously yummy, and decadently simple- my kind of recipe. And, if you think about it properly- there is less sugar in this pie than most breakfast cereals or muffins! What is the natural conclusion to that?

It’s an awesome breakfast food as well, of course!

Linked at Tuesday’s Parade of Foods, hosted by Balancing Beauty and Bedlam

Linked at Food on Fridays 

This entry was posted in dessert. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

7 Comments

  1. Melanie
    Posted November 9, 2010 at 3:18 pm | Permalink
  2. Melanie
    Posted November 9, 2010 at 3:43 pm | Permalink
  3. Jennifer
    Posted November 9, 2010 at 4:53 pm | Permalink
  4. Melanie
    Posted November 9, 2010 at 6:07 pm | Permalink
  5. Anonymous
    Posted May 17, 2011 at 1:37 pm | Permalink
  6. Headmistress, zookeeper
    Posted May 23, 2011 at 2:02 am | Permalink
  7. Melanie
    Posted February 14, 2012 at 1:17 am | Permalink

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*