Coconut Custard Pie

A Taste of Thai

1 9” pie crust, unbaked

4 large eggs

½ cup sugar

½ teaspoon vanilla extract

½ teaspoon coconut extract

¼ teaspoon salt

1 13.5 oz can coconut milk, diluted

1 tablespoon cornstarch

¾ cup flaked coconut

Preheat oven to 400F.

If using frozen pie crust, thaw 15 minutes before baking.

Line crust with parchment paper.

Fill with uncooked rice or beans.

Bake 12 minutes.

Set on wire rack.

Remove weights and reduce oven to 350F.

Add eggs, sugar, vanilla and coconut extracts, and salt to mixing bowl.

Beat well.

Whisk ¼ cup coconut milk and cornstarch in saucepan until cornstarch is dissolved.

Stirring constantly, over medium heat (do not boil) add remaining coconut milk.

Cook until it begins to thicken.

Remove from heat.

Whisking constantly, slowly drizzle hot coconut milk into egg mixture.

Pour mixture into pre-baked pie shell.

Sprinkle with coconut.

Bake 35-45 minutes or until custard is firmly set.

Golden-delicious!

Cool on wire rack. Serve warm or cold.

And you can SEE how moist it is!

My Rating: 4/5 "I love finding desserts that get most of their sweetness from natural ingredients. (I used Swerve "brown sugar" for the added sugar in this.) This has a wonderful texture and the flavor of the coconut really shines throughout. Get a good pie crust for this and you'll be very happy with the overall results!"