i'd rather be baking

My family came for a lovely visit, and we did a lot of eating. As it should be, I think.

We’re back to our usual(ish) routine now, but those visits are always so nice. I think pie should be a requirement from now on. My mom requested this pie for her birthday. I’ll admit I’d never had a custard pie of any sort, but it turned out quite nicely. And I only had to turn the oven on for a short while, which was a bonus.

Our days are growing both hotter and shorter all at once, but I’ve spotted some leaves dropping here and there. This weekend I’d like some sun on my shoulders AND a shady run in the park. Is that too much to ask?! We’ll see.

Coconut Custard Pie
Barely adapted from AllRecipes

Makes one 9-inch pie

1/2 cup butter or margarine
1 cup granulated sugar
2 tablespoons all-purpose flour
2 eggs
1 cup whole milk
1 cup + 1 tablespoon sweetened flaked coconut, divided
1 teaspoon vanilla extract
1 9-inch pie crust, unbaked*

Preheat oven to 350°F.

In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.

Pour filling into unbaked pie crust. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set. Cool completely before serving.

*I definitely used a store-bought crust this time around. Do what you need to do!