Creamy Lemon Coconut Custard Pie

May 08, 2015

773

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.

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