Penny, 
Do you think your method of putting a cookie sheet on the shelf above the pie 
to prevent over browning would work if just the crust was over browning, or 
would that prevent the filling also from finishing baking?  I am talking about 
other pies not this one in particular.
thanks 
Dee 

----- Original Message ----- 
From: "Penny Reeder" <[email protected]>
To: <[email protected]>; "Lois" <[email protected]>
Sent: Sunday, November 22, 2009 2:04 AM
Subject: Re: [CnD] coconut pie wanted


Hi Lois,
This is a super-easy pie because it makes its own crust as it bakes, 
and it uses self-rising flour, so there are no trans-fats or other 
undesirable ingredients.  My family has been enjoying it for many 
years, and I hope that you like it too.
Penny

"IMPOSSIBLE" COCONUT PIE

This is a terrific pie, and, best of all you don't have to make the crust!

1.   With electric mixer, cream together: 1/2 cup butter and
           1 - 1/2 cups sugar.


2.   Beat in: 4 eggs, one at a time, and 2 tsp. vanilla extract.

3.   Stir in: 2 cups milk, 1/2 cup self-rising flour, and
           1 cup flaked coconut.

4.     Ladle mixture into two generously-buttered 9" pie dishes.

5.   Bake at 350 degrees for 45 minutes.  (You may need to cover the 
pies for the last 20-25 minutes of cooking with a loose covering of 
aluminum foil (or a cookie sheet placed on the oven shelf above the pies.)

It is pointless at our house to make just one of these pies.  But, 
since they do not keep particularly well, if you are feeding only a 
few people, you might want to halve the ingredients and make only one pie.





At 08:21 PM 11/21/2009, you wrote:
>I would like to get a recipe for coconut pie. Thank you for the help!
>
>Lois
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>Cookinginthedark mailing list
>[email protected]
>http://acbradio.org/mailman/listinfo/cookinginthedark


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