We've had lots of changes here at home, too. My daughter had her wisdom teeth removed Thursday and has been spending the last couple of days on the couch with ice packs, watching endless television shows and cautiously eating lots of pudding, ice cream, and soup. Our son arrived home for spring break and is planning to kick back and watch college basketball. And we'll all be experiencing some major changes as my husband learned two days ago that his job will be ending in two weeks. This was not entirely unexpected, but still a change that's rocking our boat just a bit.
With all of this going on, I decided the family could use a little comfort food, and there's nothing more comforting to me than home-baked goodies. When I peeked into the refrigerator and saw a carton of buttermilk, I decided a coconut macaroon pie would fill the bill quite nicely.
Mmm, still warm from the oven! Here's the recipe:
Macaroon Custard Pie
4 T melted butter
1 cup sugar
1 cup buttermilk
2 T flour
1 cup coconut
1 t vanilla
Mix all ingredients. Pour into unbaked pie crust and bake at 350 degrees for 40-45 minutes, until center is set. Garnish with whipped cream and toasted coconut, if desired.
I confess I used a "store-bought" pie crust this time but I know it will be delicious. If you like coconut and custard, you should definitely give this a try. And it you do bake one of these delights, let me know!