Ingredients
-
4
-
6
-
1/2
-
2
-
1
-
1
-
3/4
-
-
-
-
-
-
-
-
Directions
Fast and Easy Coconut Custard Pie,This is a fabulously easy pie that looks like you worked really hard! It makes its own crust and can be prepared and in the oven in no time. I found the original recipe in the “More With Less” cookbook and modified it slightly.,This is for sure an eggy custard pie. Very tasty though, especially when hot. To amp up the coconut flavor, I made a few substitutes. Substituted canned coconut milk for skim milk, unrefined coconut oil for butter, and did half of the coconut as sweetened, 1/4 unsweetened, and 1/4 toasted. It was very coconutty & delicious. I will experiment next time by leaving out 1 of the 4 eggs, and one of the 6 tablespoons of oil (butter) just to see what will happen.,I made this for my daughter for Thanksgiving because she doesn’t like pecan pie. She didn’t care for it. I guess because it was too eggy for her. I thought it was amazing! I will totally make this again, just not for her. Itwas super easy and I always have the ingredients on hand.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Spray a 10 Inch Pie Plate With Cooking Spray and Then Dust With Flour. |
|
3
Done
|
(or Grease It and Then Flour It in Your Usual Method.) in a Blender Place Everything but the Coconut. |
|
4
Done
|
Mix Until It Is Blended. |
|
5
Done
|
Add the Coconut and Blend For a Few Seconds or Until It Is All Mixed. |
|
6
Done
|
Pour It Into the Pie Plate and Bake For 50-60 Minutes. |
