EASY DUMP & BAKE FRENCH COCONUT PIE

Rose Mary Mogan

By
@cookinginillinois

THIS RECIPE IS SIMILIAR TO ONE MY MOM USE TO MAKE WHEN I WAS A KID. She called it Egg Custard with Coconut, I have since learned that the name in many cookbooks it is called French Coconut Pie. It is great any time of the year, especially during the holidays, mama always made it during CHRISTmas & Thanksgiving,so I am sharing it with you. It doesn't get any simplier than when you dump all the ingredients into a bowl & beat with a mixer. My mama never had an electric mixer during my childhood, until much later in her years, after I had left home, so this pie for me shares very fond memories.


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Comments:

Serves:

6-8 depending on appetite

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

4 large
eggs, room temperature
1 c
granulated sugar, or splenda
1/2 c
splenda brown sugar blend, or reg. brown sugar
1 1/3 c
shredded coconut
1 stick
butter melted
1 Tbsp
malibu rum coconut liqueur
1 Tbsp
lemon juice
1 tsp
vanilla extract
1 Tbsp
wondra flour
2 tsp
coconut extract
1
deep dish refrigerated pie crust, or make your own

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Dump all ingredients into a large bowl and beat till blended together.
3
Pour mixture into a deep dish prepared pie crust, home made or refrigerated.
4
Bake in Preheated 350 degree F. oven for 55 minutes to an hour until golden brown. Allow to cool and set before slicing. Add a dollop of whipped cream if desired.
5
Please note I added my own spin to this recipe, in memory of my Mother during this Holiday season, there was no Splenda back then, and certainly there was no Malibu Rum, and if there was Mama didn't know about it, she used what she got from the Watkins salesman that came around about once per month or so. Hope you like this childhood favorite as much as I do.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: Southern
Hashtags: #sweet, #flavorful, #tasty