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Easy Coconut Custard Pie Recipe

July 3rd, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupmilk
  2. 1cupwhipping cream(can sub. milk)
  3. 1cupsugar
  4. 4eggs
  5. 1/2cupflour
  6. 6tablespoonsunsalted butter, very soft,cut up
  7. 2teaspoons goodvanilla(don’t buy the immitation stuff)
  8. 1/2teaspoonrum extract
  9. 1/2teaspoonsalt
  10. 1 1/4cupsBaker’s angel flake sweetened coconut

DIRECTIONS

  1. In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
  2. Scrape bowl, and mix or whisk again til very well mixed.
  3. Add coconut, and mix/whisk in well.
  4. Pour into a 9″ or 10″ deep-dish greased pie plate.
  5. Bake at 350º for 50-55 minute or til set.
  6. Serve warm, room temperature or chilled.
  7. ***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.
  8. Pie will sink slightly after cooling a bit.
  9. Good with vanilla or butter pecan ice cream when served slightly warm!

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