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Coconut Custard Pie II

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35% calorie reduction from traditional recipe.

 Pie Pastry for single crust 9-inch pie
 4 eggs
 2 cups 2% milk
 1 cup Equal� Spoonful*
 2 tablespoons cornstarch
 1/2 teaspoon salt
 1/2 cup toasted flaked coconut
 1 teaspoon coconut extract (optional)

Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edges. Pierce inside of crust with tines of a fork. Bake in preheated 375�F oven 10 to 12 minutes or until light golden in color. Cool on wire rack while preparing filling.

Beat eggs until well combined. Whisk in milk, Equal�, cornstarch and salt until blended. Stir in coconut and extract. Pour egg mixture into baked pastry shell.

Bake in 375�F oven 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve at room temperature or well chilled.

Makes 8 servings.

May substitute 24 packets Equal� sweetener.


Contributed by: Edit

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