Coconut Pie

This recipe belongs to a family of food called impossible pies.  They self-form a type of crust while they bake.  This recipe has the added advantage of forming a tasty crispy topping as well.  I love custard pies, and this one is so easy, that I make it frequently.  The photo was taken right as it came from the oven.  It is a bit like a souffle and will not fall per se, but will settle a bit from its initial glory.  (Taste of Home 1998)

Coconut Pie

2 c. milk
1 c. sugar
4 eggs
1/2 c. Flour
6 Tbsp. butter or margarine (I prefer the margarine, the butter tends to leave a greasy trace)
1 tsp. vanilla extract
1/2 tsp. salt
1 c. coconut

In a blender, combine all ingredients except coconut.  Cover and blend for 10 seconds;  scrape the sides and blend 10 for another 10 seconds.  Add coconut, blend for 2 seconds.  Pour into a greased 10 inch pie plate.  Bake at 350 for 50-55 min. or until a knife inserted near the center comes out clean.  Serve warm.

Notes: This recipe fills my pie plate to the very tippy top, but if I can slide it in the oven without spilling, it will not over-flow during baking. Also, I like to serve this completely cooled.
Jenny