In areas like the South where the humidity and temperature make cold things hot, and puffy things flat - unless you're a dyed-in-the-Hooch Southern Girl who knows her way around an Aqua Net can - it's a trying business to get a dessert to come out just right. Chocolates melt, creams break apart and things that are supposed to puff, don't.
That's why I typically go for non-traditional dessert items when hosting. A cheese plate, berries or grilled peaches are what you'll find for your after dinner enjoyment at my table. But recently, I was able to get my hands on my Mom's Coconut Pie recipe. This is the standard "take to the church or to a reunion or to a wake" dessert of choice for her and with good reason - it's simple and very tasty.
I'm sure with a little trial and error modifications can be made to dress these pies up a bit, but I kinda like the simplicity of them. And they're so pretty when finished - you'll be a hit wherever you serve them!
Carolyn's Easy Coconut Pie
1/2 c. self rising flour
2 c. sweet milk
4 eggs
1 tsp. vanilla
1 3/4 c. sugar
1/2 stick melted margarine
1 (7 oz.) flaked coconut
Pre-heat oven to 350 degrees. Beat eggs. Mix flour, sugar and add to eggs. Add other ingredients. Beat well and pour into 2 greased pie pans. Bake 30 to 40 minutes at 350. Makes 2 pies. Makes its own crust.
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