Coconut Custard Pie

Coconut Custard Pie

Assembled in the blender, this easy pie makes its own crust and has a silky custard center with a toasted coconut topping.  I have these two recipes with basically the same results. You can choose which recipe you prefer.

1^st Recipe for pie

4 eggs

1/2 cup flour

2 cups milk

1 teaspoon vanilla

1 ¼ cups sugar

1/2 cup butter, melted

1 ½ cups flaked coconut

Combine all the ingredients in the blender and blend on low speed for 3 minutes.  Place a 10 inch pie plate that has been mist with cooking spray on the oven rack and pour the mixture into the pie pan.  The pan will be very full. Bake at 350 for 35 minutes, or until a knife inserted near the edge comes out clean.  Cool slightly; serve warm or cool.  Refrigerate leftovers.  Serves 8

2^nd Recipe for pie

1 – 14 ounce can sweetened condensed milk (not evaporated milk)

1½ cups water

1/2 cup biscuit baking mix

3 eggs

1/4 cup butter, melted

1 ½ teaspoons vanilla

1 cup flaked coconut

Combine all the ingredients, except the coconut, in the blender and blend on low for 3 minutes.  Place a 10 inch pie plate that has been mist with cooking spray on the oven rack and pour the mixture into the pie pan.  The pan will be very full.  Let the pie stand for 5 minutes.  Sprinkle the coconut over the top.  Bake at 350 for 35 minutes, or until the knife inserted near the edge comes out clean.  Cool slightly; serve warm or cool.  Refrigerate leftovers. Serves 8