Coconut Pie

Here is the ultimate in easy pies - it forms it's own crust thus saving you a step in the kitchen. I like coconut and this pie has that wonderful taste. And, if you read a previous post, you do not have to run to the store for self-rising flour.

Coconut Pie

1/2 cup self-rising flour
1 1/3 cups granulated sugar
4 beaten eggs
2 cups milk (wouldn't go less than 2% milk for good results)
1/4 cup melted butter
2 teaspoon vanilla extract
1 teaspoon coconut extract - if you have it.
3/4 cup flaked coconut
1 deep, nine-inch pie pan.

First, toast the coconut a bit in the oven. You want verging on starting to turn golden not deep, dark (I forgot to keep an eye on it) burned.

Preheat the oven to 375 degrees

Combine all the ingredients except the coconut and blend well. Stir in the coconut. Pour into your pie pan. A light spray with vegetable oil on only the bottom of the pan might make it easier to cut and serve later. Bake in the preheated oven for approximately 40 minutes. Every oven runs a bit differently so check after 30 minutes. Pie is done when a knife inserted in the middle comes out clean without any sticky bits on it.

Ideas . . .

Add 1/4 cup tiny chocolate chips or chopped chocolate to the batter.
Some grated orange zest adds a tropical taste that is refreshing.
Serve with a spritz of whipped cream sprinkled with some toasted coconut.
Add 1/4 cup chopped nuts to the batter.