This pie. I grew up eating it. It’s one of those recipes that my mom carted out only at holiday time, so it was a special pie, reserved only for occasions to be celebrated.
But I’m breaking that tradition. I’m making this pie whenever I feel like it. And I have three good reasons to support this departure from convention:
1. This pie is absurdly easy to make.
2. It is redonkulously yummy.
3. My kids love it. For proof, see Exhibit A:
(No he did not pose for that. Yes that is the face he actually made while eating the pie.)
So make this pie whenever you feel like it. Make it on a Tuesday, or make it for a potluck. Give one to your neighbor. They’ll love you for it.
Speaking of neighbors, as I gathered my ingredients for this recipe I realized I was out of eggs. Grrr…
Undaunted, I dashed to my neighbors’ house.
And I’m just going to stop for a moment to brag about my neighborhood. No it’s not perfect, and no the houses aren’t all brand spankin’ new. There’s a lot of dog barking and our yards are mostly small…but the people…well, they’re awesome. And when we bought this house we gained some of the best next door neighbors imaginable. And I mean that sincerely.
So I ran straight over to their house and asked for two eggs. They needed a stick of butter so I grabbed one from my fridge to bring to them. We work on a barter system around here. It feels old fashioned and cooperative, and I am glad in it.
Eggs retrieved and stick of butter deposited next door, I gathered my other ingredients. Here they are:
Start by grabbing your blender. My blender went kaput so I use my small food processor, and although it reaches max capacity to accommodate this recipe, it handles the job just fine. Now grab a stick of softened butter, and then cheese for the camera.
Put the whole stick into your blender or food processor.
Now grab the sugar. My sugar canister needed a refill.
Measure one cup of sugar and add it to the blender.
That’s a glass of my lifeblood (aka My Perfect Sweet Tea) in the background.
Now crack both eggs.
Make sure you have a strange smile on your face.
My helper wanted to join me for the next part, so we tied on her sweet little apron.
Then we grabbed the stool.
For the next part of the recipe, you’re going to make self-rising flour. Yes, you can buy self-rising flour from the market, but it’s simple to make, so I usually just prepare my own.
Grab a little bowl and measure one-quarter cup of flour.
Now find your salt and measure one-eighth of a teaspoon.
Pour the salt in with the flour.
Then add slightly less than one-half teaspoon baking powder (do you like the precision of that measurement?), and stir to combine.
Now pour your self-rising flour into the blender.
Next measure one cup of milk.
And pour in it with everything else.
Oh my gosh. Look at those little fingers.
Now blend, making sure that everything is well mixed (no big lumps)!
Pour it into a bowl, and taste a little to make sure it came out okay.
Measure one cup of sweetened flaked coconut, pour it in the bowl, and stir.
Pour the mixture into a 9-inch pie dish, and sprinkle the top with the flaked coconut.
Pop the pie into a 350 degree oven for approximately 45 minutes.
The little ones goofed off while it baked.
And then voila!
It’s perfect with a cup of strong coffee.
Make this pie tomorrow. It will be Tuesday, and that’s a good enough reason for me.
All of the photography in this post was done by my wildly talented photojournalistic friend Lindsey Clark. Her ability to make any situation or setting look beautiful always amazes me. She has an eye like no other.
1 stick softened salted butter
1 cup sugar
2 whole eggs
1/4 cup self-rising flour
1 cup milk
1 cup sweetened flaked coconut