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Lime Coconut Custard Pie

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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

Directions

  1. Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
  2. Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, extract, and salt in a blender. Blend until mixed, and pour into pie shell.
  3. 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.
  4. Preheat oven to 400°F. Adjust rack to lowest level for baking.
  5. Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, extract, and salt in a blender. Blend until mixed, and pour into pie shell.
  6. 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.

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