French Coconut Pie (stolen from Marni!)
French Coconut Pie
Stolen and adapted from mystery writer Marni Graff (creator of the indomitable, gutsy and spirited sleuth Trudy Genova) who stole it from … ???
~Quick and easy and delicious! And versatile~see below.
4 Tbs (1/2 stick) butter, melted*
2 eggs, beaten*
1 Tbs all-purpose flour
¾ cup sugar *
1 cup shredded sweetened coconut
1 cup milk*
1 9 inch unbaked pie shell*
Preheat oven to 350F. In large bowl, combine all ingredients. Pour into pie shell. Bake until firm and golden on top, about 45-55 minutes.
“Easy-peasy,” as Jamie Oliver says!
Everybody loves this recipe because you can substitute ingredients where there are asterisks ( * ) all the way through and still have a great dessert.
Any combination of these substitutes work well to good effect: Land o’Lakes butter spread to reduce trans fat, egg beaters for same, Splenda for less sugar/carbs, and low-fat milk, and still have a reasonable dessert. The pie crusts that are boxed and refrigerated to roll out are great in this, too.
Or use frozen Marie Callender’s Deep Dish Pie Shell. It’s one of those quick pies you can throw together unexpectedly if you need to take something somewhere, or your body is “calling for a sweet,” or to pull you out of the mid-week cooking doldrums–just as long as you keep coconut on hand, which I’m sure you will from now on… I do.