Thursday, April 12, 2012

Coconut Lemon Custard Pie w/Self Making Crust

I wanted something to eat besides chocolate.  We had our Dark Chocolate Coconut Bunny Butt cake for Easter...It was good!  I still have some coconut left so I thought I would make a pie.  It has been so long since I made this...I just about forgot how.  ;D  Grab a fork and help yourself....there is always plenty.  If not, I can always make more.  Enjoy!






Coconut Lemon Custard Pie w/Self Making Crust

Ingredients

4 eggs, beaten
1/2 cup self rising flour, sift after measuring
1 3/4 cups milk, I used fat free
1 teaspoon vanilla extract
4 teaspoons lemon juice...more if you want, just decrease the milk with whatever you are putting in
zest of one lemon
1 cup granulated sugar, may need to add a little more if you are adding additional lemon juice
1 1/2 cups coconut, shredded 

Directions

Preheat oven to 300 degrees.  Grease 10" glass pie plate. 
Whisk everything together in order and pour into a greased glass pie plate.  
Cook in preheated oven for 35 minutes and turn pie plate around. 

Bake another 20-35 minutes until top is browning and knife inserted in middle comes out clean.  
Cook on a wire rack for at least one hour.  Serve at room temperature or refrigerate for at least 2 hours.  Keep pie in refrigerator.  This pie is a little thin so cut yourself a big ole slice of it!  Enjoy!  

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