Blender Coconut Pie

Recently my husband Dave had a luscious custardy-coconutty dessert at a restaurant that reminded me of a recipe I hadn’t made in a LONG time. So . . . I dug it out on Saturday, much to his delight! It’s super-easy and makes the house smell heavenly. As it bakes, the ingredients form three layers—a soft “crust,” a creamy filling, and a crunchy topping. When I first started making this I didn’t own a blender so I just used a regular mixer, which works just fine. But . . . the blender is even quicker! ♥  UPDATE: Click here for a gluten-free, lactose-free version of this recipe from Awesome Sauce & Asshattery!

1. Heat oven to 350 degrees. Grease a 9-inch glass cake or pie pan.

2. Whirl the following in the blender:

• 2 cups milk
• 4 eggs
• 1/2 cup flour
• 1/3 cup sugar
• 2 tablespoons butter (cut into small bits)
• 2 teaspoons vanilla
• 1/2 teaspoon salt

3. Pour the mixture into the pan. Sprinkle 2 cups of sweetened coconut flakes over the top.

4. Bake for 55 minutes or until set. Cool on a wire rack.

Lemonade Pie

Like all of you, I’m a big believer in healthy, natural foods. However, my recent addiction to making citrus coasters led to a craving for a piece of lemonade pie for dinner tonight. Yikes! But if you need something quick, easy, delicious, and perfect for summer, here you go!  ♥

• 6-ounce can of frozen lemonade or limeade
• 14-ounce can of sweetened condensed milk
• 8-ounce tub of whipped topping
• homemade or purchased graham cracker crust

Mix lemonade or limeade, sweetened condensed milk, and whipped topping until well blended and pour into prepared crust. Chill at least 30 minutes. Makes 6-8 servings.