Happy Feed Me Friday! Today is Good Friday, and Coconut pie says “Easter” to me. Problem is that sometimes we don’t have time before Easter to whip up something homemade and amazing, or it can be a little daunting to try and create Emeril’s Coconut Custard Pie (which is my favorite, really). But THIS version of a coconut pie is a NO FAIL, FAST, TASTY option. Win win for every Easter cook.
You “could” just buy a pie or beg your grandma to make one, but with this simple recipe, you don’t have to. You get to be the Coconut Pie queen. I don’t remember when I first found this recipe, but I’m using one based on (I always make a change or 2) a recipe from Favorite Recipes from Quilters
Coconut Custard Pie in a Blender
Put these 7 ingredients in a blender and whip for 10 seconds:
- 4 eggs
- 2 cups milk
- 1/2 cup flour
- 2 tsp. vanilla
- 1 cup sugar
- 1 stick of butter, softened
- 1 cup shredded coconut
Grease and lightly flour a 10 inch glass pie pan. Pour in the liquid, and it will be very runny. Don’t fear. Bake at 350 for 55 minutes.
The pie will be golden on top and slightly “wobbly” when you jiggle it, but it will firm up as it sets. Remove from the oven and cool for at least one hour; two hours is even better. Serve with whipped cream and brace yourself for the gratitude.
Happy Resurrection Day to you!
I have two coconut-haters in the family, but I just have to try this recipe for our Easter lunch. : ) I’m making a chocolate pie so they will have an alternative. Happy Easter!
So you have to let me know what the “haters” had to say 😉 You’re a champ to make a chocolate alternative. Maybe next year I’ll stop by your house for Easter lunch!