EASY COCONUT CUSTARD PIE

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Easy Coconut Custard Pie image

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

Provided by Wildflour

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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 350ยบ 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!

Nutrition Facts : Calories 485.6, Fat 31.1, SaturatedFat 18.4, Cholesterol 231.6, Sodium 277.4, Carbohydrate 44.8, Fiber 0.3, Sugar 33.9, Protein 7.5

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