Coconut Lemon Custard Pie w/Self Making Crust
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
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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