The Covered Dish - Coconut Blender Pie

April 11, 2024

‘If’ I would have had a bit more time this weekend I would have enjoyed a warm blender pie from the oven. When I think of springtime or even warm cozy coffee times this simplistic pie always comes to mind. It doesn’t usually stay around past a few hours, because it is delicious while it is still warm from the oven. Or a few hours later, about the time it should head for the refrigerator.

Actually; this past week I’ve been faced with a serious ‘clean’ the house mode. I’m one of those who cannot cook or basically ‘function’ if the house is not tidy. It’s almost like when your parents said: ‘You can play when your room is clean.’

I have been doing quite a bit of studying this week. Finished a new recipe which I will debut the last week of the month, after it greets an event in Lewistown, Missouri on the 20th of April. I’m also working on a cherry bread recipe. For several years I have desired to capture the essence of a cherry bread that was once made in Leavenworth, Kansas. The writing stage is pretty close, and then I’ll be ready to feed the neighborhood, and get responses. I can hardly wait to get it done.

You obviously will need a blender, or a food processor to make this yummy pie.

Don’t forget to stir in the coconut by hand, at the very end. Another good thing is most of the recipe calls for ingredients you will readily have on hand, except for the coconut. If you don’t like coconut, just leave it out, I would miss it, but if you don’t like coconut, you don’t like coconut!!!

Those with big gardens are probably busy putting in the early vegetables. Our property doesn’t have enough sunlight or flat space for a garden. This doesn’t mean I don’t can. Right now, I’m looking at blueberry syrup, and I’ve stumbled upon ‘cherry bounce’, which was George Washington’s favorite cordial. His was usually made with quality bourbon or whiskey, mine is going to be made with vodka. Then there’s the vacuum sealed blueberry pancake mix to go with the blueberry syrup. I can’t imagine not using our creative skills which can bring so much happiness and joy to those in which we share. About now you may be asking yourself this question: ‘Why did they call the cherry cordial cherry bounce?

All I know is I can already see the ‘cherry bounce’ in a tall clear glass with a slice of lime and sprite. Of course, there are cherries in the there too. Enjoy your week friends, bake a quick pie and enjoy a bit more of life. Simply yours, The Covered Dish.

Coconut Blender Pie

2 cups milk

3/4 cup granulated sugar

1/2 cup biscuit mix (can make your own, check on-line)

4 eggs

1/4 cup soft butter

1 1/2 teaspoons vanilla

1 cup Sweetened Angel flaked coconut

Combine all ingredients except the coconut in the blender. Blend on low for 3 minutes. By hand, stir in the coconut. Pour into a greased 9-inch pie pan. Let stand about five minutes and then bake in a 350-degree oven for 40 minutes. The pie is done when a knife inserted in the center comes out clean. Use a thin knife like a parey knife, not a butter knife. Serve warm or cold. I like mine served with a dollop of fresh whipped cream, and a sprinkling of cinnamon or toasted coconut on top. Serves 6-8 persons.

If company drops in unexpectedly this is the perfect rescue dessert.