Coconut Custard Pie

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"From Sally Grosserode. Whipped up in a blender then baked; it makes its own crust; very fast, very easy. this pie has a cakelike crust that rises to the top when baking and is sooooo easy and tastes good"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (176.3 g)
  • Calories 365.2
  • Total Fat - 23 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 178.5 mg
  • Sodium - 442.1 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 1.5 g
  • Sugars - 21.8 g
  • Protein - 9 g
  • Calcium - 122.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

Place eggs, flour, milk, coconut, 6 tablespoons butter, salt, sugar, vanilla and coconut extract in a blender; mix well.

Step 2

Pour into a buttered 10 inch pie pan. mine was clear to the top and overflowed onto baking sheet.

Step 3

Bake at 325 degrees Fahrenheit for 60 minutes or until pie tests done. when knife comes out clean, it might have been 70 minutes, my oven is kinda wonky it said 40 minutes but that's not even close in my oven.

Tips & Variations


No special items needed.

Related

Mikekey

I have made a few of these from various sources, and it is a favorite of ours. I easily cut recipe in half for 2 of us and baked it in a 7-inch pie plate for 40 minutes.

review by:
(7 Nov 2018)