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I was in the middle of Idaho…just finished my “traveller’s” breakfast at one helluva truckstop restaurant, was content, full to the point of falling into a coma and suddenly it hit me:

“Oh cripes Mike, is today Friday?”

And it was. And I had no pie post done.


I looked to the left of me. Mountains.

I looked to the right of me. More mountains.

I looked at my cell phone – no bars. No wifi, no connection, de nada.

Now, I had some Wifi at the truckstop, enough to send out a picture of my “travellers” breakfast which in turn had people sending me message of jealousy due to the biscuits and gravy you see below.

How was I supposed to know that even Canadians get worked up over biscuits n’ gravy? This was my first time trying them and I must say : I get it. Carb n’ fat coma, here you come.

I will repeat: if this is the “traveller’s” breakfast for the love of all that’s holy I do not want to see what the “trucker’s” breakfast entailed. Sadly, most of the biscuits were left on the plate and that sentence I am sure will start a siege of emails telling me how I didn’t deserve them.

 I also had enough Wifi to send out this picture and I must say, as a road tip loving gal this picture is one of my favorites from the entire trip. I also asked of people:

“Roll on highway, roll on along, Roll on daddy till you get back home”  Name that tune/band!

Thanks to those dang mountains I had to wait until later to yell for help, my pie SOS you might say, asking if anyone wanted to guest post for my PieDay. Jeanne from Inside Nana Bread’s Head came to my rescue! She sent me permission to post her Crustless Coconut Pie using her lovely pictures.

This -along with her razor sharp wit- is why I like her so much.

Plus thanks to one crazy night on Twitter, I envision her roller skating to Bang a Gong every time I think of her. How can you not love someone like that?

So this is for Nana Bread and all you T-Rex Lovers out there.

Nana Bread is so one of those dancers in the go-go boots behind them. I’m sure of it. She’s totally the fox in yellow.


Doesn’t that just set the mood for some retro coconut pie? S0 without further adieu, here is her recipe!

Crustless Coconut Pie:

1 14-oz. can of sweetened condensed milk (not evaporated)
1 1/4 cups of milk
1/2 cup of Bisquick, Pioneer or other dry baking/biscuit mix
3 whole eggs
1/4 cup (4 tablespoons) unsalted butter, softened
1 1/2 teaspoons of pure vanilla extract
1 cup of sweetened flaked coconut

Pre-heat your oven to 350F. Put all ingredients except for the coconut into a blender and blend on low speed for 3 minutes. Pour into a greased 10″ pie plate or casserole dish (I used a rectangle Pyrex). This will puff, so don’t fill your dish to the very top. Let it sit for 5 minutes to allow the ingredients to settle properly, then sprinkle the coconut evenly across the top.

Place on a foil-lined baking sheet with a raised edge (to prevent spills) and place in the center of the middle rack of the oven. Bake for 35-45 minutes, or until the top is golden brown, the center is slightly jiggly, and a knife inserted near the edge comes out clean. Remove from the oven and allow it to cool to completely. Like a souffle, this will deflate as it cools, so don’t panic if you notice shrinkage.

Serve at room temperature for best results. Leftovers should be stored in the refrigerator. Serves 6-8, depending on serving size.

It looks amazing and easy to boot. One of my favorite in-a-hurry quiche recipes uses Bisquick as a cheater crust, so I can see how this works. This is originally from a 1966 recipe book so definitely an oldie goldie that one doesn’t see much any more and I can’t wait to make it!

I love retro recipes when it comes to sweets and treats so this just gets right up in my bakers grill in a good way.

Obviously I am home, home on my range, eager to catch everyone up on all the amazing news and pictures of the Culinary Arts Cook Off, the trip to Salt Lake City, the Adobe Digital Marketing Summit (why we were in Salt Lake) and settle back into my routine.

And then I realized it’s Spring Break for the kids.

Goodbye regular routine for another week.


There’s No Place Like Home Magpie




Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

  1. Hooray! So happy to be able to help out with a pie recipe. As a rabid Pie-Day Friday fan, it was the very least I could do to help a friend out. Hope you had a wonderful trip. Can’t wait to hear all about it! -jeanne

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