I’m the only gluten-free member of my clan. For family gatherings (like this upcoming 4th of July weekend), my dear wife makes this pie so we can all have dessert and I won’t feel left out. Ain’t she the best?
This is adapted from Penzeys One, Volume 3, Issue 6, 2009.
1 stick (1/2 cup) butter, melted
1 1/3 cup sugar
1 1/2 teaspoon vanilla extract
1/4 – 1/2 teaspoon ground nutmeg
1/2 cup flour (we used Pamela’s Ultimate Baking & Pancake Mix)
2 cup milk
3 cup shredded coconut (we like natural, unsweetened)
Preheat oven to 350°F.
In a large bowl, combine all of the ingredients and mix well. Pour into an ungreased 9-inch pie plate (this dessert doesn’t need a pie crust- it makes it’s own) and bake at 350°F until browned, about 35-45 minutes.
Let cool before slicing. Run a thin knife around the rim of the pie plate before cutting.
Have a fun 4th!