Coconut Custard Pie

Name: Coconut Custard Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 1 9 inch pie, 8 serving(s)
Ingredients: 4 tablespoons butter, melted; 2 eggs, beaten; 1 tablespoon all-purpose flour; 3/4 cup sugar; 1 cup milk; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 1/4 cups sweetened flaked coconut; 1 (9 inch) unbaked pie shells (a ready to use graham cracker crust can be used in place of an unbaked pie crust)

Be the first to review this recipe

Recipe by ms. latina grl

Slight variation of Paula Deans French Coconut Pie

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 5mins

SERVES: 8

YIELD: 1 9 inch pie

UNITS: US

INGREDIENTS

Nutrition

4

tablespoons butter, melted
2

eggs, beaten
1

tablespoon all-purpose flour
³⁄₄

cup sugar
1

cup milk
¹⁄₂

teaspoon vanilla extract
¹⁄₂

teaspoon almond extract
1 ¹⁄₄

cups sweetened flaked coconut
1

(9 inch) unbaked pie shells (a ready to use graham cracker crust can be used in place of an unbaked pie crust)

DIRECTIONS

Stir all ingredients together.
Pour into unbaked pie crust.
Cover crust with foil for the first 30 minutes of baking at 375°, remove foil and bake 25 minutes at 325°.
If you are using a pre-baked or ready to use graham cracker pie crust keep the crust covered with foil throughout the entire baking process.

Submit a Recipe Correction