This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.—Virgina M Krites, Cridersville, Ohio
- 2 cups 2% milk
- 1 cup sugar
- 4 eggs
- 1/2 cup all-purpose flour
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup coconut
- In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate.
- Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 6 servings.
Originally published as Coconut Pie in Taste of Home December/January 1998, p13
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