Though it is technically spring, it sure doesn’t feel like it. With everything that is happening right now, we long for sunny days when we can go for a walk or a jog. On beautiful spring days, I plan my day around running a couple of miles– it makes me feel like I’ve really accomplished something, no matter what else happens. Waking up every morning without my usual routine is giving me a bit of cabin fever.

With that said, I do like the rainy days, because the rain is good for my garden. Our local nursery is open, so I will be able to plant my vegetables and flowers. Even though I don’t have a green thumb, there is something wonderful about watching your garden grow, no matter how slowly. 

Every year I take note of all the bare spots and fill them in; I’m still not sure why some of our perennials do not grow back, but that’s how it goes. No matter how lush and beautiful, some of those flowers do not come back in the spring. When I see those annoying spots, I fill them in with new ones, only to find the next year there is nothing there. At least it gives me a chance to choose new flowers each year.

Until I can get to the nursery, I am cooking. Since most of the stores here are low on baking supplies, I look for recipes that have common ingredients that you might have, or ones that are easy to get. This is one of those recipes, and it is so easy. People will think you have been baking all day! This pie is obviously filled with coconut deliciousness. The use of white vinegar is to ease some of the sweetness, which is definitely a good call here. You can also use less sugar.  It is sweet, buttery, and crispy all at the same time. The coconut adds a yummy texture and the vanilla is the savory. I will definitely make this pie again and give it to family and friends. 

This recipe is courtesy of Yummly and will serve 6 people who will love this savory treat at the end of a long day.

Ingredients for Coconut Pie:

3 eggs , beaten
1 1/2 cups granulated sugar
1 cup unsweetened flaked coconut
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon white wine vinegar
1 teaspoon vanilla
pinch of salt
1 9-inch pie-crust, store bought or homemade

Preheat oven to 350 degrees F.

In a medium bowl, mix all the filling ingredients until well combined.

Pour into the pie shell.

Place pie on a cookie sheet and bake for 1 hour (cover crust with foil if it starts to brown too quickly, or use a crust protector

Let set and cool completely before slicing.

It’s that simple!