Old Fashioned Coconut Custard Pie

By michele080478

Ingredients

• 1 9-inch 9-inch buttery flaky pie crust or store bought
• 9 -inch
• 1 cup low-fat milk (i used whole milk)
• 1 cup cream of coconut ie Coco Lopez (i used trader joes organic coconut cream)
• 1 cup sweetened shredded coconut Note 1
• 1 /2 cup sugar Note 1 (used more sugar and unsweetened coconut)
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure coconut extract
• US Customary - Metric

Details

Adapted from everydayeileen.com

Preparation

Step 1

InstructionsPreheat oven to 350 degrees. Prepare the pie crust in the 9-inch pie plate or use a store made pie crust.In a blender, combine milk, cream of coconut, shredded coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes. Add to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook. To Make Old Fashioned Coconut Cream Pie using a hand mixerIn a large bowl, combine milk, cream of coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes. Add the coconut mixture to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook. Once the pie is cooked. Remove from oven to a cooling rack. Let cool completely. Can be stored 2 days wrapped in the fridge. Serve and enjoy. I add no cream or any decorations as this pie is awesome on its own and needs nor further sweets. Feel free to add whip cream if you feel it.


Note 1: Use 1 cup sweetened shredded coconut and 1/2 cup sugar. If using unsweetened shredded coconut, increase sugar to 1 cup.

Note 2: I have gotten many questions asking how to tell if the pie is done baking. I use the jiggle test if the center of the pie only slightly jiggles, the pie is done.