"Hashbrowns"

We first ate "hashbrowns" at the Tollison home in Knoxville, TN. It was a fabulous Sunday dinner and this strange concoction came out as dessert. Hashbrowns for dessert? Yes, we were confused too. But it turns out that hashbrowns are not really hashbrowns at all; it's just what Andy thought they were (and then refused for many years to eat for dessert). Hashbrowns are really a Hot French Coconut Pie! Now if that's not enticing, I don't know what is. Andy, Matt, the Tollison family, the dogs, and I all enjoyed this delicious finale to our Sunday dinner before the big trip up to Boston where we could make it again for new friends! It's super easy. I hope you LOVE it!

How-How's Hot French Coconut Pie (a.k.a. "Hashbrowns")

Start with 3 extra large or 4 large eggs, beaten well.
Add 1 & 3/4 c. sugar, 1/2 c. flour, 1 tsp. baking powder, 1/4 tsp. salt, 2 c. milk, and 2 tsp. vanilla.
Add 2 & 1/2 tsp. melted butter.
Stir in one 7oz. can of flaked coconut (I couldn't find a can; I think it comes in a bag these days)
Pour into a deep pie dish or square pyrex (nope! no crust!) and bake at 350 degrees for 35-40 minutes, or until golden brown. Shake pie gently. If center is not wobbly, it is done. Serve hot or cold.