Thursday, June 2, 2011
Coconut Blender Pie
You know the expression "easy as pie"? I never got that, because pie is not easy to make. Pie crust, anyhow. Unless you buy a pre-made pie crust, which I guess then makes pie easy. But this pie, really is easy as pie. The crust makes itself!
I have very fond memories of this pie. My mom would make this pie when I was very young because my dad did not like coconut. She'd make a pan of brownies for him and this pie for everyone else, knowing my dad wouldn't eat it all on us. I was maybe 4 years old, but I vividly remember her making this and her telling us how easy it was. (She had a lot of baking shortcuts I remember. Such as using jarred baby food carrots in her carrot cake. I haven't tried that one yet.) I had long since forgotten about it, though.
A few weeks ago, I saw a post on foodgawker and was drawn in by the coconut, which I love. As I read the post I remembered my mom's pie. I ran to my pantry to see if I had everything I needed to make it. Normally, I wouldn't have biscuit mix on hand, but just happened to have it. I made it immediately.
It was as easy and delicious as I remembered. Coconut cream pie with a subtle, gentle, flaky crust. I only wish I'd added more coconut to the top. I am excited to try different flavors this summer, such as a lemon pie or something.
Coconut Blender Pie
from Grateful Prayer, Thankful Heart - originally from Favorite Brand Name Best-Loved Recipes of All Time
1 (14-ounce) can of sweetened condensed milk
1 1/2 cups water
1/2 cup biscuit baking mix (such as Bisquick)
1/4 cup butter, softened
1 1/2 teaspoon vanilla extract
1 cup flaked coconut
Preheat oven to 350 degrees. In blender container, combine all ingredients except coconut. Blend on low speed for 3 minutes. Pour into a greased 10-inch pie plate, let stand for 5 minutes. Sprinkle with coconut. Carefully place in oven, bake 35-40 minutes or until knife inserted near the edge comes out clean. Cool slightly; serve warm or cool. Refrigerate leftovers.