On a Net surfing break today, I learned it’s National Pie Day, not to be confused with Pi Day on 3/14.
I knew immediately we would be celebrating, but I had no plans since this holiday sneaked up on me. My backup would be pumpkin cream. I always have those ingredients on hand and there’s no crust to fret about making.
But then I saw Happy Homemaker post this mouthwatering recipe for Coconut Custard Pie.
I didn’t have all these ingredients on hand, so I made a quick run to the store for buttermilk and pie crusts. It was pretty easy to whip up, especially with prepared crusts. My happy thing is how it made my house smell. Oh, sweet toasty coconut.
My husband, on his first taste, renamed this “Macaroon Pie.”
So here’s what goes in it:
5 eggs
2 cups white sugar
3/4 cup buttermilk
1/2 cup melted butter (I used salted butter)
14oz shredded coconut (I used sweetened coconut)
1 tsp pure Madagascar vanilla
2 (9 inch) unbaked pie crusts
While preheating oven to 350 degrees, mix eggs and sugar. Add buttermilk and melted butter. Then stir in coconut and vanilla. Divide between two pie crusts.
Happy Homemaker says to bake for 15 minutes, then cover the crusts with foil or use a pie shield. I generally use deep-dish pans and keep the top of the crust just above the top of the pie filling. This has so far kept my crust edges from burning.
So I just baked the pies for 45 minutes. For an extra decadent touch, I think this would be great drizzled with dark chocolate.
Virtual Farmgirl 