American Pie Council

Creamy Coconut Custard Pie

2 cups plain flour
2/3 cup Crisco® shortening
1 tsp. salt
1/3 cup milk

Sift together flour and salt. Cut in shortening. Stir in milk. Work on floured
surface and roll to fit a 9 inch tin. Place in pie tin, trim and crimp edges. Blind
bake at 325 degrees for 10 minutes.

1 - 14 oz. can Eagle Brand Condensed Milk
1 - 8.5 oz. can Coco Lopez Cream of Coconut
cup milk
1 tsp. McCormick Coconut Extract
tsp. McCormick Vanilla Extract
4 eggs
Sweetened Coconut Flakes

In a medium size bowl, whisk together condensed milk and cream of coconut.
Add milk and flavorings, whisk well. In a small bowl, beat eggs. Add to milk
mixture and mix well. Pour into cooled pie crust. Bake at 300 degrees for 1
hour. Increase oven temperature to 325 degrees and top pie with coconut flakes.
Bake an additional 15 minutes to toast coconut. Cool in refrigerator overnight.
Serve chilled.