Easy Coconut Custard Pie

“Simple, rich and delicious! Even better served warm with vanilla or butter pecan ice cream! (Makes it's own crust.)”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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