EASY DUMP & BAKE FRENCH COCONUT PIE
THIS RECIPE IS SIMILIAR TO ONE MY MOM USE TO MAKE WHEN I WAS A KID. She called it Egg Custard with Coconut, I have since learned that the name in many cookbooks it is called French Coconut Pie. It is great any time of the year, especially during the holidays, mama always made it during CHRISTmas & Thanksgiving,so I am sharing it...
Provided by Rose Mary Mogan
Categories Pies
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Dump all ingredients into a large bowl and beat till blended together.
- 3. Pour mixture into a deep dish prepared pie crust, home made or refrigerated.
- 4. Bake in Preheated 350 degree F. oven for 55 minutes to an hour until golden brown. Allow to cool and set before slicing. Add a dollop of whipped cream if desired.
- 5. Please note I added my own spin to this recipe, in memory of my Mother during this Holiday season, there was no Splenda back then, and certainly there was no Malibu Rum, and if there was Mama didn't know about it, she used what she got from the Watkins salesman that came around about once per month or so. Hope you like this childhood favorite as much as I do.
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