Oh, man! This pie is so good! And it forms its own crust, which allows lazy Kate to skip an entire step and not even feel bad about it. It ends up tasting like a custard pie, but with coconut. Mmmmmm. I feel like I'm on the Food Network if I serve with a little fresh fruit off to the side. This recipe makes two pies, mind you.
NO-CRUST COCONUT PIE
3/4 stick margarine
1 3/4 c. sugar
2 c. milk
2 cans (3 1/2 oz. each) cream of coconut
2 tsp. vanilla
4 eggs
1/2 c. flour
1/2 t. baking powder
Cream margarine and sugar well. Add eggs one at a time, beating well between additions. Add other ingredients. Pour evenly in two greased 8" pie pans. Bake 40 min. at 350 degrees until brown.
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