Coconut Almond Custard Pie

So why am I cooking so much you might ask.  Well I am finally off, and I finally have a little time to do what I love.  Well that and Mark is out of town, so I can bake until my hearts content.  So I have "inflicted" my baking on my friends and my staff, and you are reaping the benefits because I have just been experimenting and playing around in the kitchen.

So this recipe is a twist on another recipe that I have.  I changed it because of ingredients that I did and didn't have.  And guess what, it worked.  The good thing is that I think it would work with just about anything you might have.  Its a basic custard pie without a crust, and this one has coconut and almonds in it.

Coconut Almond Custard Pie
4 eggs, beaten
1/4 cup melten butter
1/2 cup bisquick (no kitchen should ever be without this)

Mix these three things REALLY well.  Then add:

1/2 cup sugar
2 cups milk
1/2 tsp vanilla (or almond) extract
1 cup flaked coconut
1/2 cup slivered almonds

Mix all ingredients well.  Put in greased glass pie dish.  This will bake at 350 degrees for 50 minutes or until toothpick comes out of center clean.  Pie forms its own crust, and coconut ends up on top browned.  Cool and serve.


So, this is my play around recipe, and IT WORKED!  We loved it.  I think you could do it with a whole host of things.  Once you get that basic custard pie down, you are set.  Try it and let me know what you think.  Happy baking, and don't be afraid to experiment.