Easy Coconut Custard Pie
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup milk
- 1 cup whipping cream (can sub. milk)
- 1 cup sugar
- 4 eggs
- 1⁄2 cup flour
- 6 tablespoons unsalted butter, very soft,cut up
- 2 teaspoons good vanilla (don't buy the immitation stuff)
- 1⁄2 teaspoon rum extract
- 1⁄2 teaspoon salt
- 1 1⁄4 cups Baker's angel flake sweetened coconut
directions
- In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
- Scrape bowl, and mix or whisk again til very well mixed.
- Add coconut, and mix/whisk in well.
- Pour into a 9" or 10" deep-dish greased pie plate.
- Bake at 350º for 50-55 minute or til set.
- Serve warm, room temperature or chilled.
- ***Thispie tends to juice over just a bit, I put it on the rack in center of oven, then on the rack below, I put a little foil just slightly bigger than the pie plate to catch the juice.
- Pie will sink slightly after cooling a bit.
- Good with vanilla or butter pecan ice cream when served slightly warm!
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Reviews
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !