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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
