Desserts

Creamy Lemon Coconut Custard Pie

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You'll be blown away by this pie! So easy to make and the coconut milk, lemon and sweetened condensed milk adds a rich depth and creaminess.

8
1 homemade or frozen 9" pie crust
4 large eggs
1/2 cup sugar
2 teaspoons vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 teaspoon salt
1-13.5 oz can Thai Coconut Milk, unsweetened
1 can sweetened condensed milk
1 tablespoon cornstarch
1-1/2 to 2 tablespoons lemon extract or 1/4 cup lemon juice
3/4 cup sweetened flaked coconut (adjust to 1 cup if you want more coconut)
Pptional: 1 teaspoon lemon rind
Preheat oven to 325°F. If using a frozen pie crust, thaw for 15 minutes before baking. Pre-bake 8 minutes if you want, I blind-baked mine (no pre-baking). Using a blender, add in eggs, sugar, vanilla...
See the full directions on my site
Nutritions

Calories
548

Sodium
410mg
17% DV

Fat
31g
48% DV

Protein
8g
16% DV

Carbs
57g
19% DV

Fiber
2g
8% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

The post Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal} Recipe appeared first on Six Sisters' Stuff.