Saturday, May 22, 2010
South Carolinians love pie! Especially coconut pie. With church socials, family reunions, cook outs and the like, having a dessert that will impress everyone and be easy as, well-pie is important.
This southern treat is so delicious and easy to make. It requires no crust and tastes absolutely heavenly. When you need a quick and easy dessert that tastes like you slaved over it, this is the one.
Things You'll Need:
* Two 10 inch round pie glass baking dishes
* or one 9 X 13 (I prefer glass baking dishes for this)
* 8 eggs
* 1 cup of self rising flour
* 2 & 2/3rds cup of sugar
* 1 stick of melted butter or margarine
* 4 cups of milk
* 2 tbsp vanilla extract
* 16 oz of shredded coconut
* 2 tbsp. coconut extract
* 1/2 tsp. nutmeg
Preheat your oven to 350 degrees. While the oven is preheating, grease either two 10 inch pie plates or one 9 X 13 inch glass baking dish. You can use baking spray or butter it the old fashioned way, both work fine.
In a large bowl, combine eggs and milk together and mix thoroughly using a handheld mixter. This is the custard base for the pie. When you are done, it should look pale yellow and be thoroughly blended together.
After thoroughly blending the milk and eggs add in all the remaining ingredients. Once again, mix thoroughly to make sure you have all the ingredients well incorporated.
Pour into greased baking dishes and bake for 45-50 minutes. As a general precaution, I like to check on the pies around 30 minutes and then every five minutes thereafter since every oven cooks a little different. The main thing is not to overcook this/
Once cooked, remove from oven and let the pie completely cool so that the pie can settle and firm up. Once it is reasonably cool to the touch continue to cool in the refrigerator until ready to eat.