Pie, who doesn’t love it? Especially when you don’t have to spend hours slaving in your kitchen. One thing that makes this the most simplest of all is that it makes its own crust. Who doesn’t love a recipe who does half the work for you? Um, if your’re raising your hand then shoo, because in my life with 4 kids, simplicity is key.
I grew up in a household with a mother who loved to bake. Working a full-time job she always still had time to concoct something special. She was given a recipe collection book way back in the 1970’s by her mother. This thing is battered, bruised and stained, but it is still in use. There are recipes in this book spanning our family for decades.
We have recently collaborated and created our “Family Cookbook” from both of my mother and my father’s sides and it is such a treat to be able to have all my family recipes in one place. Surely there is more that are hidden, my dad’s mother used to love to write them down on individual recipe cards, needless to say I still come across some new ones to this day.
ANYWHO, onto this pie. This is the perfect blend of custard and coconut. Not to sweet, just the right touch to get your sugar craving satisfied! If you have 1 hour, a blender and pie pan you’re set!
2 cups milk
2/3 cup sugar
1/4 tsp vanilla
1/2 stick margarine
1/2 cup flour
1 cup coconut (if you like coconut you can add more)
Pre-heat oven to 350. Put all ingredients in blender and blend 20 seconds. Pour into a well greased 10″ pie tin. Bake for 1 hour. Let cool and serve.