Coconut Custard Pie
Ingredients
1/2 cup flour | ||
1/2 cup sugar | ||
2 cups milk | ||
4 large eggs | ||
1/4 cup butter, melted | ||
1 tbs pure vanilla extract | ||
1/2 tsp kosher salt | ||
1 1/2 cups flaked coconut | ||
Sifted powdered sugar |
- Process the first 7 ingredients in a food processor for about 10 seconds then stir in the coconut.
- Pour into a buttered 9 inch pie plate.
- Bake pie at 350 degrees for 40-45 minutes or until set. The pie will puff, then fall slightly.
- Cool on a wire rack then refrigerate for at least 1 hour.
- Sprinkle evenly with sifted powdered sugar.
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