TUESDAY – Arlene’s no-crust coconut pie

Arlene Norman of Lewiston recommends saving money on dessert by
making this easy pie. She makes desserts “constantly,” she said. A
former professor and writer, she was injured in an accident. After she
started a dessert company, Spirited Desserts, in New Jersey. She gave
up the business when the work led to arthritis problems. Today her
husband owns Future Fuel Technologies, “so we are very environmentally
aware, as well as watching every penny like everyone else.” This pie
takes 10 minutes to mix and 45 to 55 minutes to bake. This dessert
makes its own crust.

Ingredients

1 stick butter melted

3 eggs

¾ to 1 cup sugar (depending on how sweet you like pies)

1½ teaspoons vanilla extract

¼ to ½ teaspoon ground nutmeg or cinnamon

1 cup flour

2 cups of milk (1 ½ or 2 percent is fine)

3 cups shredded coconut

Directions

Preheat oven to 350. In a large bowl, combine all of the above ingredients and mix well with a whisk or large wooden spoon.

Pour into a 9-inch or 10-inch ungreased pie plate. (No pie crust is
needed, this dessert makes it own.) Bake at 350 about 45 to 55 minutes.
The coconut on top of the pie will start to brown on the edges. Cool
before slicing. Be sure to run a thin knife around the rim of the pie
plate before cutting. You have to dig under the crust to get out a
niece piece.

Arlene’s tip: If you like bananas, mash one and add to the mixture.

Top off the pie by adding a huge tablespoon of low-fat or no-fat vanilla yogurt or banana yogurt.

Or make a fruit salad, sliced strawberries with 1 teaspoon of sugar,
add seedless grapes, sliced kiwis, peel and slice a mango. Serve on top
of pie.

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