The Covered Dish - Coconut Blender Pie

You know you are getting older when you take a wonderful trip, and it takes you the same amount of time to re-group and rest up! My spouse, Ervin and I just returned from a trip back to Northeast Missouri. We stayed in Hannibal, down by the Mississippi River, enjoying friends and extended family for a few days.
We even went back to my parents’ church, which also feels like my church, to worship and then enjoy a terrific lunch in Quincy, Illinois.
There was a trip planned to Cantrel, Iowa, but due to a return of ‘old man winter’ we had to cancel out that portion of the trip and head on down to Cameron, to see my sister. I even got to shop at Trader Joe’s which truly made my day.
 Ah yes, blender pie! Still thinking along the Easter theme, here’s what I enjoy about blender pie, even a novice can whip out a pie that warm the soul and definitely pleases the palate. Secondly; it’s a pie that is best served warm, you can return from church, with extra guests, and still have time to throw another pie together.
My earlier statement about soul warming and pleasing to the palate is actually an understatement.
Just remember to add the coconut by hand after you’re done with the blender portion. I have heard of other versions of this pie, but I still like the original format best. Maybe you should do a practice run and make this pie tonight!! Rejoice in the day, Simply Yours, The Covered Dish.

Coconut Blender Pie
2 cups milk
3⁄4 cup sugar
1⁄2 cup biscuit mix
4 eggs
1⁄4 cup butter, soft
1 1⁄2 teaspoons vanilla
1 cup Baker’s Angel Flaked Coconut
Pre-heat oven to 350 degrees
Gather a 9 inch pie pan, your blender, a large spoon and all the ingredients. Place everything except the coconut in the blender. Blend for about 3 minutes and then stir in the coconut by hand. Pour into the pie pan and allow to set for about 5 minutes. Bake for approximately 40 minutes, check the pie with a thin knife, not a butter knife. If it comes out clean the pie is done. Serve slightly warm or cold. I enjoy mine with a dollop of whipped cream and a slight sprinkle of cinnamon or nutmeg on the top. You could also toast additional coconut and garnish with it. Serves 6 to 8 persons.