JAYNE'S COCONUT CUSTARD PIE

I love coconut custard pie. But, I am particular too. There are a million, different recipes out there. And, as with many foods, no two pies are ever the same. And although I like them all. I am partial to a creamy custard filling, with more added coconut than I usually get in a restaurant, or bakery. One that is not, overly rich, or sickly sweet. So making my own, is perfect and easy. This is a recipe that can be whipped together in minutes and baked in the oven with no fuss. I think it is the "perfect blend" of ingredients, to make the "perfect" coconut custard pie.
Tis the season, so wow your friends and family with this delicious, decadent dessert. The compliments will be never ending! Great for after dinner, or served at get togethers or brunch.

 

Prep. Time: 10 min.      Cook time: 40 - 50 min.      Servings: 6-8

 

Ingredients:

2 cups milk.

4 eggs.

1/2 cup all purpose flour.

3/4 cup sugar.

1 tsp. vanilla.

1/4 cup butter (softened).

2 cups flaked coconut. (add more or less to your own taste.)
1 9" prepared pie crust (I do make my own dough most times, but in a pinch, I will use our local bakery's fresh dough, which happily she sells me by the lb. It is every bit as good as I can make. Or even a frozen crust is fine too.)

 

Directions:

• Preheat oven to 350 degrees.
• In a large bowl, mix milk, sugar, flour, eggs, butter, and vanilla with electric mixer, until fairly smooth.
• Now, add the coconut to the mixture, and mix through the batter with a fork so it is evenly dispersed.
• Pour coconut/egg mixture into waiting pie crust.
• Place in the oven.
• Bake 40 - 50 min, until a toothpick inserted into the center, comes out clean. (increase cook time in 5 minute intervals, if needed. Just be careful not to burn the crust.)
• Allow to settle for 15 min. on cooling rack.
• Then serve.

 

 

Now Enjoy!

© 2013 Jayne's Crazy Kitchen