Coconut Custard Pie
Recipe: #16802
January 18, 2015
Categories: Desserts, Coconut, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"From Sally Grosserode. Whipped up in a blender then baked; it makes its own crust; very fast, very easy. this pie has a cakelike crust that rises to the top when baking and is sooooo easy and tastes good"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (176.3 g)
- Calories 365.2
- Total Fat - 23 g
- Saturated Fat - 14.1 g
- Cholesterol - 178.5 mg
- Sodium - 442.1 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 1.5 g
- Sugars - 21.8 g
- Protein - 9 g
- Calcium - 122.2 mg
- Iron - 1.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place eggs, flour, milk, coconut, 6 tablespoons butter, salt, sugar, vanilla and coconut extract in a blender; mix well.
Step 2
Pour into a buttered 10 inch pie pan. mine was clear to the top and overflowed onto baking sheet.
Step 3
Bake at 325 degrees Fahrenheit for 60 minutes or until pie tests done. when knife comes out clean, it might have been 70 minutes, my oven is kinda wonky it said 40 minutes but that's not even close in my oven.
Tips
No special items needed.