Easy Coconut Custard Pie

Simple, rich and delicious! Even better served warm with vanilla or butter pecan ice cream! (Makes it's own crust.)

• Ready In: 1 hr
• 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

1. In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
2. Scrape bowl, and mix or whisk again til very well mixed.
3. Add coconut, and mix/whisk in well.
4. Pour into a 9" or 10" deep-dish greased pie plate.
5. Bake at 350º for 50-55 minute or til set.
6. Serve warm, room temperature or chilled.
7. ***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.
8. Pie will sink slightly after cooling a bit.
9. Good with vanilla or butter pecan ice cream when served slightly warm!