Easy Coconut Pie

I got this recipe off the Bakers coconut bag, and it is soooo easy and soooo good.  It's kind of a coconut custard pie, but I don't think it's as fattening as a coconut cream pie.  The baking mix actually makes a kind of a crust when it bakes, so it's easier to remove and serve than a standard custard.  It's great warm or cold.

2 cups milk
3/4 cups sugar
1/2 cup baking mix
4 eggs
1/4 cup butter, softned
1 tsp. vanilla

Place milk, sugar, baking mix, eggs, butter, & vanilla in blender.  Blend on low speed for 3 minutes.  Pour into greased 9" pie plate.  Sprinkle 1 1/3 cups flaked coconut on top (it will be very full).  Bake at 350 degrees for 40 minutes or until center is set and top is golden brown.  cool at least 15 minutes before serving.  Store in refridgerator.  Makes 8 servings.

Key Lime Pie

The crust is the secret with this pie. I altered a traditional recipe and made it more cookie-like. It can be a little difficult to get out of the pie pan, but it's worth the effort.

Combine in bowl:
1 cup graham cracker crumbs
3 tblsp. sugar
1/3 cup butter - melted
1/4 cup finely chopped toasted pecans
1/4 cup toasted coconut

Press into pie plate, Bake for 8 minutes at 350 degrees. Cool. Can be chilled in refridgerator.

Combine in another bowl:
1 can (14 oz.) sweetened condensed milk
4 egg yolks
1/2 cup key lime juice

Mix well and fill pie shell. Cook 15 minutes at 350 degrees. Cool, then refrigerate at least an hour to set. Top with whipped cream, raspberries and toasted coconut to serve. Keep refridgerated.