We love this custard like desert. It's origins are unknown, but it was thought to be created out of necessity or by accident. It is a simple recipe, but really tasty. I decided to make it today, since I am starting to get an abundance of eggs from the hens. I also decided to bake it in a cast iron skillet. It was a great choice too, since my larger pie pan was MIA.
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| Milk |
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| Eggs |
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| Dry ingredients, except coconut, together in a separate bowl. |
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| Butter(Slice into 6 pieces) |
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| Vanilla |
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| Dry ingredients on top of wet ingredients.(Except coconut) |
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| Pulse until mixed. |
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| Coconut |
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| Pulse a few times until mixed. |
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| It's ready for the pan. |
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| Buttered pan |
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| Pour mixture into your butter pan. |
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| Bake in a pre-heated 350* oven for 50-60 minutes. |
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| Bake until golden. |
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| The sides will pull away from the pan and be a deep golden brown. |
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| Let cool 15 minutes before slicing. If you can wait that long! Serve warm or cold. |
Ingredients:
2 C Milk
4 Eggs
2 TSP Vanilla
6 TBS Butter (Cut into 6 pieces)
1 C Sugar
1/2 C Flour
1/4 TSP Salt
1/4 TSP Baking Powder
1 C Shredded Coconut
Directions:
In a blender, add all the ingredients, except coconut, in the order they appear in the ingredients list. Make sure the dry ingredients are on top of the liquid in the blender or you could have unincorporated flour in the bottom of your blender. Pulse until mixed. Add coconut. Pulse just enough to mix in the coconut. Pour mixture into a buttered pie pan or buttered cast iron pan. Bake 50 to 60 minutes in a 350* pre-heated oven. The time can vary with size of your pan and your oven. The edges will pull away from the pan and the top will be golden brown.
Variations:
Make it gluten free by using a GF flour
Try different flavors like chocolate or almond
Use a smaller deeper pan for a deep dish pie
Enjoy,
Mrs. Smith
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| Top and bottom. |
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| Edge |
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| Side |
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