Coconut Custard Pie
Servings: 16 Servings
Ingredients
- 4 large eggs
- 1 ¾ cups granulated sugar
- 2 cups whole milk
- ½ cup self-rising flour
- ¼ cup unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 7 ounces sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees. Grease and flour two 9-inch pie dishes.
- In a large mixing bowl, use a hand mixer (or stand mixer) to combine eggs, sugar, milk, flour, butter, and vanilla.4 large eggs, 1 ¾ cups granulated sugar, 2 cups whole milk, ½ cup self-rising flour, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract
- Fold in the coconut flakes.7 ounces sweetened coconut flakes
- Pour the mixture evenly into the two pie dishes.
- Place the pies into the oven and bake for 35-40 minutes or until the tops are golden brown.
- Remove from the oven and allow to cool completely before serving.
- Store covered in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Notes
*A gluten-free flour blend may be substituted for the self-rising flour. In addition, you'll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. We have not attempted the recipe with any other substitutions.
Nutrition Facts
Coconut Custard Pie
Serving Size
1 slice
Amount per Serving
Calories
215
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
30
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
52
mg
17
%
Sodium
86
mg
4
%
Potassium
111
mg
3
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
28
g
31
%
Protein
3
g
6
%
Vitamin A
198
IU
4
%
Calcium
47
mg
5
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
