Thursday, March 25, 2010

Coconut Custard Pie

To an outsider, our home life may appear as chaotic.

I'd like to think that it's organized chaos. (Again, denial.)

In reality, we're a "fly-by-the-seat-of-our-pants" kind of family.

Sometimes, we land on our feet.

Most of the time, our feet fail us and we land sunny side up. (Or down.)

But every now and then, the feet do what they are intended for, and that is to hit the ground running...3 steps ahead of the kids!

I got up early this morning, fixed breakfast, put the turkey carcass on for broth, went to town to pick up our milk, fixed lunch, baked a pie, then sat on the couch with my sick son.

For just a minute.

Next thing I knew, the kids were asking what the dinner plans were. With the broth still simmering, I had to think quickly. The kids mentioned, rather loudly, that pizza from town would be easy. (Of course, nobody offered to drive the 1/2 hour into town or pay for this fabulous idea!) I had to act quickly because it was suggested that our 18 year old son, with the driver's license, make the trip. (Again, who was paying?) In 30 minutes, dinner was ready. Instead of Turkey Tortellini Soup, we had Thai Peanut Sesame Noodles with roasted asparagus basted with lemon/EVOO. The ultimate fast food. Without the guilty conscience!

Score: Kids-0, Mom-1

And we still get to enjoy pie! Just not in the pizza form.(And that I really did mean to do!)

Coconut Custard Pie (gluten-free version)

4 eggs
6 Tb. butter
1/2 cup flour (I used GF flour, not the tapioca flour in the picture!)
2 cups milk
3/4 cup organic sugar
1 t. vanilla
1 cup unsweetened, shredded coconut

Since making this GF was an experiment, I decided to use this instead of the tapioca flour...just in case...

In a blender, combine eggs, butter, flour, milk, sugar and vanilla. Blend well.

Look! Twins!

Add the coconut and blend for several seconds. Pour into a greased and floured 10-inch pie pan. I greased it with coconut oil and floured it with coconut flour, but butter and regular flour is fine too.

Bake for 50 minutes. The pie forms its own crust.

How easy was that?

And, it's pie!!!!


krauterhaus said...

Mmmm... save me a piece. I'll be right over. :)

Cindy said...