I was surprised by how popular this pie was when I made it for the Pioneer School meal last summer. My assignment was to make desserts for dietary restrictions. So, I made two of these pies, along with my healthy cookies, espresso meringue cookies, and gluten-free brownies. This is such a simple, basic pie, yet it was quickly eaten and I had many compliments.
COCONUT BLENDER PIE
- 1/3 cup honey
- 4 eggs
- 1 cup coconut milk or dairy milk
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup all-purpose flour
- 1 cup shredded coconut
- 1 teaspoon vanilla extract, or 1/2 teaspoon each vanilla and coconut extracts
- 1 9-inch pie crust, partially baked
Preheat oven to 350° F. Put ingredients in a blender and blend for two minutes. Pour into a piecrust and bake for 30 to 40 minutes or until center tests done.
Let cool to room temperature and then refrigerate.