While I wanted to bake a dessert pie, I didn't want to go wild and have to make a crust. It's still a Friday--no hard work allowed. Enter Crustless Coconut Pie, also known as Impossible Pie (because it makes its own crust as it bakes). I took and adapted my recipe from fellow blogger Stacie. I pretty much followed her recipe (which follows), except I used olive oil spray. I'm also a bad measure-er, so I think I ended up with more sugar than necessary. Oh well.
My batter ended up filling my pie tin right to the lip, so I put a baking sheet underneath it in the oven in case of spillage. I didn't have to worry--the pie baked firm and held itself in the tin. In about an hour (our oven is s-l-o-w), I had my pie and ate it too.
Coconut Pie (from http://www.snapsandbits.com/impossible-pie/#.UyHSXuhX-uY)
2 c milk (I used Silk coconut milk)
¾ c sugar
½ c flour
¼ c butter, melted
1 ½ tsp vanilla
1 ⅓ c sweetened coconut
Preheat oven to 350.
Spray glass pie dish with oil spray. (I used a metal dish, because that's what we have.)
Put all ingredients except coconut in a bowl and beat with a hand mixer until smooth.
Add coconut and mix thoroughly.
Bake 40 minutes, or until center of pie is set and top is golden brown.
Let cool, uncovered.Serve at room temperature.