Lime Coconut Custard Pie

Ingredients

1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1 cup sweetened coconut flakes
4 eggs
1/2 cup frozen limeade, thawed
1/2 cup sugar
1/4 cup flour
1/2 teaspoon coconut extract
1/4 teaspoon salt
1-9" deep-dish pie shell, store bought or homemade
*Optional garnish: Whipped cream, lime curls or fruit of choice

Limeade and Andre Prost Coconut Milk make the perfect creamy custard for a summer pie. With a blender, these ingredients mix in minutes to create a pie with minimal effort and maximum reward.

Time

5 minutes to mix
55-60 mintues to bake

Yield

1 deep-dish 9 inch pie

Time

Yield

Directions

Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, extract, and salt in a blender. Blend until mixed, and pour into pie shell.
Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40-45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve with sweetened whipped cream, lime curls or fruit of choice.
Preheat oven to 400°F. Adjust rack to lowest level for baking.
Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, extract, and salt in a blender. Blend until mixed, and pour into pie shell.
Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40-45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve with sweetened whipped cream, lime curls or fruit of choice.