STOP WHINING - HERE'S THE RECIPE

O.K. In response to thousands* of calls for the recipe for the pie I made today, here it is.

Ingredients:

2 cups milk

1 cup shredded coconut

4 eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour

8 Tablespoons butter

3/4 cup sugar

1/4 teaspoon ground nutmeg

Place all ingredients except nutmeg in a blender and mix well. Pour into a greased and floured pie plate.  Sprinkle nutmeg on top.

Bake at 350 for 45 minutes (more or less).

I baked mine for an extra 8 or 9 minutes because it looked really loose after the initial 45.  Center was still loose when I took it out but it solidified upon cooling.  And it sank down, too.

And like I said to another recipe requester, you men who may decide to make this might not want to show the recipe to your significant other.  She might be horrified at the amount of sugar and butter.

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(* - two, actually.  So far)

WHAT HAVE YOU BEEN DOING THIS MORNING?

I've been trying out a new recipe I found on the Internet.  It's called Impossible Pie, I guess because all the ingredients are mixed in a blender.  Here's the picture that sold me on making it.

I don't know enough about baking to know if I should have changed some amounts of ingredients because of being at a higher elevation (5,100 feet) but mine went crazy in the oven.  Here it is right after I took it out.

As you can see, the sucker rose very high and some of it went over one side and dripped onto the bottom of the oven.  

By the way it's kind of a coconut cream pie.  The recipe says it will have a coconut vanilla flavor.  Two of my favorites!  So I'm looking forward to what will happen when I cut into it.

As you can see by this picture mine didn't get that nice even crust, probably because it rose so much in the baking.

SWMBO says mine looks like a macaroon.

(To be continued once I taste it.)

O.K.  Here's an update.  I took some of the pie that overflowed the edge of the pie plate.  It's DELICIOUS!  Tastes just like it should and a little crunchy because of the overflow.  I will, however, have to do some research to figure out how to keep it from rising so much.