As easy as pie. Pleasant and nice. Yellow and white. And so, I made two of them. One for us, other to take away when visiting the in-laws the past weekend. Easter time, softly appropriate dessert. One disappeared within hours; the other… well, it only lasted longer because it was saved for the trip.
Someone even suggested me I should keep this recipe a secret. Just for us. It’s so simple to make, yet turns out so delicious. Normally, those are my favorite recipes. No need to be masked too much, the combination of few ingredients is enough to achieve this small wonder. This pie is crustless, gluten-free and relies on three basic ingredients and a little this and that. It cannot get better than that.
Easy to prepare, easy to bake, no assembly required. That left me plenty of time to enjoy a nice cup of tea in my new tea press, exactly the same I used to have in Portugal, the one the maid broke. It’s alright, these things happen once in a while and now I was able to remember how good it is to make tea with this press. I am a tea drinker, no doubt, so I knew I need to have this again, together with these double wall glasses.
Pies were made and eaten, Easter is gone, visits were done, trip is over. I am only left with my cup of warm tea. No complaints here, life is good.
- butter and sugar to grease the pan
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup coconut flakes
- 5 eggs
- 1 tsp pure vanilla extract
- powdered sugar to sprinkle on top
- Pre-heat the oven to 350F.
- Grease a 9-inch pie pan with butter and coat it with granulated sugar. Set aside.
- In a large bowl, mix the condensed milk, coconut, eggs and vanilla extract, until well blended.
- Pour the batter into the pie pan and bake for 25 minutes.
- Let it cool and sprinkle with powdered sugar on top.