Janet Groene’s
Smoothie Pie
If you travel with a blender or other smoothie maker, as so many RV-ers do these days, this pie goes into your oven in minutes. To add texture, scatter nuts and coconut in the pie shell before adding the liquid mixture. You can also blend everything, nuts and all, into a smooth pie filling or omit the coconut and nuts completely.
1 unbaked deep dish pastry pie shell
2 eggs
½ stick softened butter
2/3 cup milk
1 teaspoon vanilla
1 cup sugar
2 tablespoons each flour, cornstarch and cocoa
½ teaspoon salt
2/3 cup shredded coconut
1/2 cup walnuts or pecans
Preheat the oven to 375 degrees. Put liquid ingredients in the blender and mix well. Add dry ingredients and blend until satin smooth. Pour into pie shell and bake about 30-40 minutes or until filling is set and crust is golden. Cool to lukewarm and serve with whipped cream or ice cream. Serves 6 to 8.
Check out this week’s recipes and camp cook tips at Janet Groene’s Camp and RV Cook blog.
Smoothie Pie
If you travel with a blender or other smoothie maker, as so many RV-ers do these days, this pie goes into your oven in minutes. To add texture, scatter nuts and coconut in the pie shell before adding the liquid mixture. You can also blend everything, nuts and all, into a smooth pie filling or omit the coconut and nuts completely.
1 unbaked deep dish pastry pie shell
2 eggs
½ stick softened butter
2/3 cup milk
1 teaspoon vanilla
1 cup sugar
2 tablespoons each flour, cornstarch and cocoa
½ teaspoon salt
2/3 cup shredded coconut
1/2 cup walnuts or pecans
Preheat the oven to 375 degrees. Put liquid ingredients in the blender and mix well. Add dry ingredients and blend until satin smooth. Pour into pie shell and bake about 30-40 minutes or until filling is set and crust is golden. Cool to lukewarm and serve with whipped cream or ice cream. Serves 6 to 8.
Check out this week’s recipes and camp cook tips at Janet Groene’s Camp and RV Cook blog.
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