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Jeff and I went for a walk to the market this morning even though the sky has been threatening rain. It’s so nice to get out of the house and breathe in the autumn air. When we returned I got busy typing away in my studio. I finally have all of the text ready to go for the e-book. I’m so excited about sharing it with you!
Tomorrow is the beginning of a four day weekend. Gracie is home for MEA, and tomorrow we’re having a tea party with Andie and Chloe and possibly going to get Chinese food for lunch. I’ve been craving eggrolls and orange chicken for about a week. It’s time!
Here’s a yummy and VERY easy pie you can whip up in no time. It’s sweet and custard-like. It makes it’s own crust and I just love the buttery coconut topping. I’ve come across several different recipes for this pie, and in the end I decided to work with a recipe I found in Food & Wine. I tweaked it a little, and oh my….is it ever good!
1/4 cup unsalted butter, melted + more for the pan
3/4 cup sugar
2 large eggs
1/2 cup self-rising flour
1 cup sweetened, shredded coconut
1 cup whole milk
1/4 teaspoon salt
1 teaspoon coconut extract
Preheat oven to 350 degrees F. Butter one 9 inch, glass pie plate.
In a large bowl, whisk melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut, milk, salt and coconut extract. Pour into prepared pie plate, and bake in the lower third of the oven for about 1 hour, or until the pie is firm to the touch and golden. Cool on a wire rack completely before cutting and serving. This was wonderful with a drizzle of chocolate syrup!
Enjoy!
~Melissa
SUPER YUM!!! I love coconut! I’m making this within the next couple days. Thank you! <3
Hi there sweetie Karen! So pleased you like it, and once again your crystallized flowers are the star of the show 😉 xo
I have to try this. I love coconut and this sounds so good!
enjoy, Silvia! thanks for visiting 🙂
Recipe calls for whole milk. Do you think I could use coconut milk or low-fat evaporated milk instead, and add a bit of coconut oil to compensate for some fat – substituting good fat, for saturated fat?
you sure could try using a milk substitute, Bonner. I’ve never done that, so I can’t say for sure. 🙂 let me know how it works for you. XO
thank you , but what is the secret of using the self raising flour??/can I replace it with the regular one, does it come the same
sef-rising flour has a little baking powder in it. Here’s a link for how you can make your own… 🙂
http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm