September 16, 2017
Desserts, Dairy, Fruit,
Coconut, Central/South American, Indian, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Entertaining, Ladies Luncheon, Mother's Day, Thanksgiving, Hand Mix/Whisk, Oven Bake, Vegetarian, Pies more
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"Over the course of my time here at Zazz, 2 recipe sources have become my favorites. 1 of them is realsimpledotcom & it's the source of this could not be easier or more flavorful comfort food recipe credited to Sue Li. It reminds me of my Grandma's custard pie, but it has been enhanced by the flavor of coconut which Grandma would have loved. (Times do not include blind-baking the piecrust or the cool/chill times required) ENJOY!"
Preheat oven to 325F. Whisk together condensed milk, coconut milk, egg yolks & salt.
Pour into blind-baked piecrust & bake until the center is set but still slightly wobbly (50-60 min).
Let cool & then chill until firm (4-5 hrs). Top w/toasted coconut before serving.
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My favorite pie and this one did not disappoint! Simply delicious in every way. Thank you for sharing it here with us TwisSis! Linda