Easy Coconut Custard Pie

Name: Easy Coconut Custard Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving(s)
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

(2)

Recipe by Wildflour

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

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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!

Submit a Recipe Correction