Friday, February 5, 2016

Olivia's Amazing Coconut Custard Pie

This is so easy and so yummy! We made it tonight in about five minutes, and an hour and a half later we were eating delicious coconut cream pie!

Combine in blender:
4 eggs
5 T. butter
1/2 C. flour (can use gluten-free)
2 C. milk
2/3 C. sugar
1 tsp. vanilla

1) Blend above ingredients until well mixed, maybe 1 minute.
2) Stir in 1 C. coconut.
3) Pour into a greased and floured 10" deep dish pie pan.
4) Let stand while oven preheats to 350 degrees.
5) Sprinkle with a little more coconut, then carefully transfer to the preheated oven.
6) Bake 45-50 minutes or until golden brown and fully set.

This pie can be served after cooling on a wire rack for about 45 minutes, and it's especially delicious cold the next morning. Better make two!


Original recipe is from Lois Zehr, published in the More With Less cookbook, copyright 1976, 39th edition from May 1991.