Creamy Coconut Custard Pie
Crust 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. Filling 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.
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