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Coconut Custard Pie

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Coconut Custard Pie

Coconut Custard Pie

Need a vegetarian dessert? Coconut Custard Pie could be a tremendous recipe to try. This recipe serves 8. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 190 calories. A mixture of coconut, sugar substitute equivalent sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

1
Place coconut in an ungreased 9-in. pie plate.
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CoconutCoconut
2
Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.)
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CoconutCoconut
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OvenOven
3
Line unpricked pastry shell with a double thickness of heavy-duty foil.
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Pastry ShellsPastry Shells
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Aluminum FoilAluminum Foil
4
Bake at 450° for 8 minutes.
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OvenOven
5
Remove foil; bake 4-6 minutes longer. Cool.
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OvenOven
Aluminum FoilAluminum Foil
6
In a bowl, beat the eggs and salt for 5 minutes. (
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EggEgg
SaltSalt
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BowlBowl
7
Mixture will be lemon-colored and slightly thickened.)
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LemonLemon
8
Add the milk, sugar substitute, coconut extract and vanilla.
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Sugar SubstituteSugar Substitute
Coconut ExtractCoconut Extract
VanillaVanilla
MilkMilk
9
Transfer to crust. (Crust will be full.)
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CrustCrust
10
Bake at 350° for 30 minutes.
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OvenOven
11
Sprinkle with coconut.
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CoconutCoconut
12
Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.
Ingredients you will need
CoconutCoconut
Equipment you will use
Wire RackWire Rack
OvenOven
KnifeKnife
DifficultyExpert
Ready In1 h, 5 m.
Servings8
Health Score0
Dish TypesSide Dish
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