Old Fashioned Coconut Custard Pie

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 cup Coconut milk, mixed

• Pasta & Grains

  • 1 Pie pastry shell, prepared

• Baking & Spices

  • 1/8 tsp Salt
  • 1/2 cup Sugar

• Nuts & Seeds

  • 2 cup Coconut
  • 1 tsp Coconut extract

• Dairy

  • 2 cup Milk

Found on beyondfrosting.com

Description

Ingredients

• 1 Pie pastry shell, prepared
• 3 Large eggs, beaten
• ½ C Sugar
• ⅛ tsp Salt
• 1 tsp Coconut extract
• 2 C Milk (I used Skim)
• 1 C Coconut milk, mixed
• 2 C Shredded coconut

Directions

• Preheat oven to 450° F.
• Prepare a pastry pie shell, roll about and place in pie plate. Trim and flute the edges.
• To prepare the filling start by whisking the eggs, gradually adding in sugar and salt. Whisk until smooth and frothy.
• Add coconut extract, milk and coconut milk. Be sure to mix the coconut milk before adding to the eggs.
• Last, add the shredded coconut and whisk into the filling. Pour batter into prepared pie shell.
• Place pie plate on lower rack in your oven. Bake at 450°F for 20 minutes. After 20 minutes, turn the oven down to 350° F and bake for another 15-25 minutes.
• Pie will still be slightly jiggly on top, but stick a toothpick around the pie to ensure the filling has baked. If there is any bubbling or liquid on top, dab it lightly with a paper towel.
• Allow pie to cool completely before serving. I suggest to refrigerate and serve cold. Serve with whipped cream or a raspberry sauce.