Photo credit: allrecipes.comHere's the recipe I used at allrecipes. I should have read the reviews first, because after I got started, I read that almost everyone who was thrilled with the pie added MORE coconut and FEWER eggs. But it turned out all right.
(Frankenstein, Universal Studios, 1931)Before everyone who is dieting grabs their pitchforks, lights the bonfire, and ties me to the stake- let me just say this pie is supposed to be healthy. Wait, that's not right. It's supposed to be low calories. No... wait, still not it. I think the deal is that the sugar and the protein are balanced, and therefore your body doesn't grab all the sugar and run wild with it. (Did I get that right, Susie?)
The original recipe is:
2 cups milk
1 cup coconut
6 TBS margarine
3/4 cup sugar
1/2 cup flour
1 tsp vanilla
1/4 tsp nutmeg
But you know me (or you should by now) and I made a few changes... not because I'm overly confident in the kitchen and think I know better, but because I didn't have nutmeg or vanilla. (I KNOW! What on earth happened in my pantry?? The vanilla and nutmeg sprites came by and cleaned me out.)
So, I substituted a little cinnamon for the nutmeg and maple for the vanilla. (Hey, my options were cloves and peppermint.) You throw all these ingredients into the blender. Really, just lob them in. Hit the button. Then pour it into the pie pan.
(Good heavens. This is the point where I almost gave up. Two pans? Three? Down the drain?)I doubled the recipe because I'm deep-down an optimistic person and if it's a winning recipe, I wan there to be TWO delicious pies! Unfortunately, as I was pouring the mix into the pans, I started thinking about those eggs. Don't eggs fluff up? Won't these spill over? Am I dooming my nice, clean oven? I put them in, put a cookie sheet underneath (WHERE ARE THE COOKIE SHEETS?) and hoped for the best. As usual, I've realized it's Tuesday at the very end of Tuesday, specifically coming back from the library where I was working on edits.
There... Done. Small people tucked in. Now for the great "pie watch".
While we wait, we can just chat. Pull up a chair, I'll make some coffee. We can talk about... life.
Is it just me, or do you guys ever get the sense that we're all just a few steps behind? (Or for me, a whole day behind.) I just read an article where a psychologist and a physicist declared we were actually living in the past, perpetually, with no chance of escape. How? You see, we process the world around us a fraction of a second after something has happened, so we never do live in the present... ever.
It made me feel better. I will NEVER CATCH UP so I'm just going to stop trying! I love science.
Kristy Zink? I gave away a picture like this on my blog, and she sent me one, too! I think these Austen girls are soooo cute! Now I have to find the perfect frame!
But getting it out of the pan proved difficult, even after waiting about half an hour. I think this is one of those dishes where we need to distract the guests with a pretty tea cup or two.
So, I say if you're ever in the mood to make a pie in a blender, this here's your recipe! Or, if you're weighing carbs against sugar, this is a good way to go. Otherwise, a fruit pie, a flan, or even a coconut pie might be a better choice.
Maybe it will be better after a night in the fridge? I'll let you know after I have a piece for breakfast!
Until next time!