PORTLAND, Maine (NEWS CENTER) Coconut Custard Pie Recipe with Health Coach Heidi Symonds.
Coconut Custard Pie Recipe:
Pre-heat oven to 450 degrees.
In large bowl mix:
1 1/4 cup sugar (I used half coconut sugar and half organic sugar)
1 1/2 cup milk (local is best-I haven't tried making it with a nut milk, but it would be cool experiment)
2 eggs (local, free range)
1 tsp vanilla
The original recipe called for 1 crumbled saltine cracker, but because we are making this GF, I use a 1/2 tsp of Pamela's GF baking mix instead.
1 cup coconut
Butter the size of a walnut--that is right on the recipe card and my favorite part of this recipe, I'd call it a teaspoon.
Pour into pie crust of your choice and bake at 450 degrees for 15 minutes and then drop heat to 350 degrees for 35-40 minutes until pie is golden brown and a knife comes out clean.
Here’s the web story from last year:
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