Creamy Lemon Coconut Custard Pie
INGREDIENTS
1 homemade or frozen 9″ pie crust deep dish
4 large eggs
½ cup sugar
2 teaspoons vanilla extract or 1/2 teaspoon vanilla bean paste
¼ teaspoon salt
1-13.5 oz can Thai Coconut Milk unsweetened
1 can sweetened condensed milk
1 tablespoon cornstarch
1-1/2 to 2 tablespoons lemon extract or 1/4 cup lemon juice
¾ cup sweetened flaked coconut adjust to 1 cup if you want more coconut
Optional: 1 teaspoon lemon zest
INSTRUCTIONS
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