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Prep 10 mins
Cook 1 hr
This is my grandma's favorite pie, she requests that I make it often. It is a custard type pie. During baking, the flour sinks to the bottom to make a crust! What could be easier? :)
- Preheat oven to 350 degrees F.
- Put all ingredients in a blender.
- Blend until all ingredients are well blended.
- Pour mixture into a 10-inch, slightly greased, pie pan.
- Bake for 1 hour.
- May be eaten warm, but refrigerate any leftovers.
My husband and I just finished eating the pie. It is absolutely delicious! (I used coconut milk and didn't put vanilla. It reminds me of the "Queijada," a Brazilian desert very common there. The difference is that they put grated parmesan cheese--believe me, it works! If you're interested, let me know and I'll find the recipes I brought from Brazil and try to adapt for American measurements. An idea: line a dish with bread and pour batter on it to make what I believe will be an incredible bread pudding! (Thanks, Kim!)
Simple, easy, and just scrumptious!!! I came across this recipe while looking for a vege impossible pie recipe, and decided to try it since I had half a bag of coconut left over from the holidays. My son loves coconut, so I thought he'd like it, and he did. This makes a big pie. I used a quiche plate and it filled it to the brim. I doubled the vanilla, and also added a couple of dashes of cinnamon. Just delicious! Thanks for posting this keeper.
The top layer was very good, the custardy middle was ok, the "crust" was odd. Maybe because I used a glass pie dish? Couldn't have been easier to make, though!