Over the past weekend my mind has been consumed with ‘pie’ thoughts. On the drive to Platte City, on Thursday, all I could think about was pie! I even picked up a sugar-free pie for my husband, Ervin. That didn’t deter me from the continually pie conversations with friends. As soon as I get unpacked I think I’m going to make a pie of some sort.
Today I consider pies as a work of art. With our hectic lifestyles pies are usually the last thing brought to a carry-in function, due to time involvement. The blender pie I am featuring today is a cinch for anyone, even those intimidated by crust making and meringues. Many cooks have made this delicious pie for years. There are many, however, who have never heard of a blender pie. Folks you can actually come home from work and make this custard like dessert, and serve it a mere 30 minutes later. While I was doing all my ‘pie pondering’ this weekend I started thinking about those who want to razzle dazzle with a pie. This is the ticket, it will make your in-laws think you are a whiz in the kitchen, when you’re actually a novice.
The pie pan chosen for this recipe can be metal or glass. Personally I think this pie looks nicer when it is baked in a glass pie pan. And…I was serious when I said you can serve it 30 minutes later. You could probably even cut and serve this pie 15 minutes after it comes out of the oven. This past weekend I got to see the ‘Donnelli’ gang up in Platte City. I distinctly remember dining at Dorothy’s home when she served this pie for dessert. I was in heaven with the nice, warm pie fresh from the oven, it was the perfect closure. (With the coffee, I might add!)
Remember everything goes into the blender except for the coconut. The coconut is simply added by hand, stirring it in, just before pouring it into the pie pan. Now I have never tried what I’m about to say, but here is an idea. I wonder if you could actually put the coconut in the blender, for those who don’t like the texture. It’s something to consider.
Check this pie for doneness by inserting a metal parey knife into the center of the pie. If the knife comes out clean, the pie is done.
Last week I made a savory pie for my husband, Ervin, he really enjoyed the ham and egg mixture. It was also a great leftover while I was on the road traveling. Some carbs, but not an overload either.
Pies have been a part of our history since 6000BC. Early pies were referred to as ‘galettes’. And the first pies were not sweet, but savory. The pies were invented because there was a need for a food/crust vessel. For many years no recipes were provided for the crust portions.
Take a close look at the recipe and see if you can’t come up with an alternative savory method, for the pie. Cook up a storm this week and make time for self.
Balance is achieved only when we make a dedicated effort!
Simply yours, The Covered Dish, thecovereddish.com.
Coconut Blender Pie
2 cups milk
3/4 cup sugar, could use substitute
1/2 cup bisquick
4 eggs
1/4 cup melted butter
1 1/2 teaspoons vanilla
1 cup Angel flaked sweet coconut
Combine milk, sugar, bisquick, eggs, butter and vanilla in the electric blender, cover and blend on low for 3 minutes. By hand, stir in the coconut. Pour into a greased 9-inch pie pan. Allow to stand about five minutes and bake in a pre-heated oven at 350 degrees. The bake time is around 40 minutes. Start at 35 with the monitoring. The pie is done when a parey knife inserted in the center comes out clean. Serve warm or cold. I like mine with a small dollop of fresh whipped cream on top and a sprinkle of cinnamon or nutmeg on top. Serves 6-8 persons.
