Coconut Pie

My husband LOVES coconut. Coconut water. Coconut milk. Coconut juice. Coconut everything. That's why when I saw this recipe for Coconut Pie, I knew I had to make it for him.

How do I feel about coconut? Eh... I could take it or leave it- but even I thought this pie was pretty good... as in, I ate way more of it than I should have. Maybe because it kind of tastes more like a coconut cake than coconut pie. Either way- it's a good go to recipe with ingredients you probably already have in your house (a huge plus for me). I got it out of last months' Food & Wine Magazine. The recipe is actually from Jennifer Nettle's (of the band Sugarland) great- grandmother.

Ingredients:

• 1 stick unsalted butter, melted, plus more for greasing
• 1 3/4 cups sugar
• 4 large eggs
• 1/2 cup self- rising flour
• 2 cups sweetened shredded coconut
• 2 cups milk (We're lactose sensitive folks over here so I used fat free/ lactose free milk and it still tasted fine)

Preheat the oven to 350 degrees and butter two 9- inch glass pie plates (as you can see I didn't use glass)

In a large bowl, whisk the melted butter with the sugar.

Add the eggs and beat until smooth.

Stir in the flour...

Coconut,

and milk.

Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden.

Transfer the pies to a rack and cool completely before serving.

Danny suggests maybe having some sort of banana cream to go on top... something we're going to try next time. Enjoy