Homemade Organic Coconut Custard Pie

Oh gosh, I don’t know why I waited so long to make this pie!  I found the original recipe here and have adapted it to make it more my own.

Here’s What You’ll Need:

Here’s How I do it:

  1. Prepare the pie crust.
  2. Roll out the pastry.  Line the bottom of the pie plate with the pastry dough.
  3. Freeze the crust for 2 hours.
  4. Preheat the oven to 350° Fahrenheit.
  5. Bake the crust for 13 minutes, so that it’s halfway baked through.
  6. Mix the eggs, sugar, and flour together in a large bowl.
  7. Whisk in the cream of coconut, milk, vanilla, and salt to the egg, sugar and flower mixture.  (You can also use an immersion blender on low.)
  8. Stir the coconut flakes and nutmeg until combined.
  9. Wait for the pie crust to cool for at least 10 minutes.
  10. Slowly pour the mixture into the cooled pie shell.
  11. Set the pie on the center oven rack and bake for 45 minutes.  When its ready,  the filling will be firm. The edges of the filling may puff up a little. You should not see much browning if any on pie filling.  If the pie filling begins to crack, then you’ve baked it for too long.
  12. Transfer the pie to a cooling rack for at least 30 minutes.
  13. Place the pie into the refrigerator to chill for at least 2 hours.
  14. This pie is best served cold.
  15. Enjoy!

 

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