Coconut Custard Pie

Coconut Custard Pie

Serves 6

1 Homemade 9 inch pie crust or use pre-packaged
4 Tablespoons butter, melted9
3 eggs, room temperature, beaten
2 Tablespoons flour
1/2 cup sugar
1 cup shredded sweetened coconut
1 1/2 cups milk, room temperature
3/4 teaspoon vanilla
Sprinkle of nutmeg

Preheat oven to 350 degrees. Make pie crust or arrange pre-packaged crust into a 9 inch pie plate.

1. In a large bowl combine melted butter,eggs,flour,sugar,coconut, milk and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking , then remove.

Notes from Bunny’s Warm Oven
When mixing the custard : Keeping all ingredients at room temperature will keep the melted butter from solidifying in the custard when cold milk hits it.
The pie baked in my oven on a cookie sheet for the full 60 minutes. I checked at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. I continued baking until the center of the custard was puffed up as well. Then I removed the pie from the oven.

Adapted from Food Network
Obtained through Bunny’s Warm Oven

My Notes:
Next time I will use 1 Deep Dish instead of 2 regular and I will sprinkle some coconut on top as well.



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