COCONUT COCONUT CUSTARD PIE

Irisa Raina 9

By
@Irisa

This is really a rich pie….with a hot cup of coffee/tea its perfect!

I call this coconut coconut because of the double use of coconut. I think it adds another level of flavor to the pie.

If you don’t have or can’t get the coconut milk just use regular milk.

Shake the coconut milk well before opening it.

Let this pie cool completely before cutting into it…then sit back and enjoy!

If you don't have Pioneer you can use Bisquick...


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Comments:

Serves:

8 - to 10 easily

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

1/2 cup + 2 teaspoons pioneer buttermilk biscuit mix
3/4 cup turbinado sugar
4 large eggs
2 cups of milk, 1 can “ 13.5 ounce “ unsweetened coconut milk, adding enough 2% milk to equal 2 cups
3.5 ounces “ ½ a bag “ of sweetened coconut
1 tsp. pure vanilla
1 cup of toffee pieces
butter for the pie pan

Directions Step-By-Step

1
Beat the eggs for about 30 seconds to mix them thoroughly.
2
Add the milk and mix on low for about 1 minute.
3
Add the biscuit mix and beat again for 1 minute
4
Add the sugar & vanilla and beat again 1 minute longer.
5
Scrape down the sides and mix for another 30 seconds.
6
Add the coconut and mix thoroughly.
7
Add the toffee pieces mix again
8
Line a bottom pan with foil to catch drips “makes cleanup easier “.
9
If you do not have a non stick pie pan, butter it. Pour in the coconut mixture and carefully put it in the oven.
10
It will almost go over the top of the dish.
11
Bake at 400 degrees for about 45/50 minutes “ you’ll have to judge this by your oven.
My oven is older so it took almost 50 minutes for the pie to set.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy