Melba's swap shop: Try this recipe, it IS possible

May 23 Melba's swap shop
Published: May 23, 2012
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MELBA'S SWAP SHOP

TRY THIS RECIPE — IT IS POSSIBLE

DEAR MELBA: Beverly Sapp asked for a coconut pie recipe that makes its own crust. Like magic, this one layers into crust, filling and coconut topping.

I have been using this recipe for about 35 years. It's easy and travels well.

IMPOSSIBLE COCONUT CUSTARD PIE

½ cup dry biscuit mix

¾ cup sugar

4 eggs

2 cups milk

1 can (3 ½ ounces) coconut

1 teaspoon vanilla

1 tablespoon butter, softened

Butter 9-inch pie pan. Preheat oven to 400 degrees. Combine all ingredients and spread in prepared pan. Bake 25 to 30 minutes until custard sets.

Reba Corley, Oklahoma City

DEAR MELBA: A dear friend of mine gave me this recipe several years ago. She is now gone, but her pie lives on.

IMPOSSIBLE COCONUT PIE

4 eggs

1 ¾ cups sugar

½ cup flour

¼ cup butter

2 cups milk

1 ½ cups coconut

1 teaspoon vanilla

Preheat oven to 350 degrees. Grease 9-inch pie pan. In large bowl of electric mixer, beat the eggs lightly. In a medium bowl, mix together the sugar and flour. Stir into the eggs. Add the other ingredients in the order given. Stir until completely mixed. Pour into the prepared pan.