Amazing Coconut Pie

This is one of the desserts I served at the Pampered Chef party that I had on Thursday night. (I also made a Pineapple Upside Down Cake.)

Everyone really enjoyed it. I had a living room full of people and we had a good time.

I also got lots of free stuff for hosting a party. I'll do a post on those items when they come in.

For now here is the recipie for this amazing pie:

Amazing Coconut Pie

(found on the back of a Baker’s Angel Flake Sweetened Coconut bag)

Ingredients
2 cups milk
¾ cup sugar
½ cup all-purpose baking mix
4 eggs
¼ cup (½ stick) butter, softened
1 tsp. vanilla
1 1/3 cups coconut

Directions

Place milk, sugar, baking mix, eggs, butter, and vanilla in blender container; cover. Blend on low speed for 3 minutes. Pour into greased 9 inch pie plate. (I spray mine with Pam.)

Sprinkle with coconut.

Bake at 350 degrees Fahrenheit for 40 minutes or until center of pie is set and top is golden brown. Serve warm or cool on wire rack. Store leftover pie in refrigerator.

Makes 8 servings.

Pineapple Upside Down Cake

Pineapple Upside Down Cake
Ingredients

½ cup butter or margarine (I use butter)
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
maraschino cherries, drained (use as many as you want)
chopped nuts (I use pecans)
1 package yellow cake mix (I use the pineapple upside down mix)
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Melt butter in Family Skillet (This is a 12” skillet from Pampered Chef that can go in the oven. I think you could use any pan you want for it though.)
3. Remove pan from heat; stir in brown sugar until well blended.
4. Drain pineapple; reserving juice.
5. Arrange pineapple slices and cherries in pan, sprinkle with nuts.
6. Add enough water to pineapple juice to measure 1 1/3 cups of liquid.
7. In mixing bowl, combine cake mix, pineapple juice/water, eggs, and oil. Wisk until well blended and smooth. Pour over fruit mixture in skillet.
8. Bake 35 - 40 minutes or until toothpick inserted in center comes out clean.
9. Let the cake cool for 5 minutes and then loosen the edges of the cake. (I run a butter knife around the edge of the pan.) Invert pan onto large serving plate.
10. Cool slightly and then garnish with whipped topping. (I don’t do this part.)

Disclaimer: This cake is awesome. Whenever I make it I wind up eating WAY too much of it. The same thing may happen to you! LOL