So, I've been seeing this recipe floating all over Facebook and Pinterest. My first time seeing it was when my husband showed it to me. He's a huge coconut fan, and wanted to try this out.
We decided to do it a little different, and pulled out the old cast iron Dutch Oven. We cleaned it up a little bit, buttered it up, and poured the batter in. 50 minutes later we had yummy coconut pie heaven! It's a sweet coconut pie, with its own crust created as it cooks.
We did end up doubling the original recipe so the kids could have a little taste. Haha! The recipe below us the single version, instead of my usual double sized version.
Try this recipe! It's a keeper!
4 tablespoons (½ stick) unsalted butter, melted
¾ cups sugar
¼ cup self-rising flour
1¼ cups sweetened shredded coconut
1 cup milk
1 teaspoon vanilla extract
Place a rack in the lower third of the oven and preheat the oven to 350 F. Butter a 9-inch pie plate and set aside. In a large bowl, combine melted butter and sugar and whisk until incorporated. Add eggs and continue to whisk until smooth. Next add in the flour, coconut, milk and vanilla extract and stir to combine. Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch. Transfer the pie to a wire rack and cool completely before serving. Store the pie covered in the refrigerator.