French Coconut Pie

Love this recipe. I made a Deep Dish version. It required doubling the recipe. My husband drinks 2% milk so I used Carnation Milk in a can. My pie crust was perfect taste but I haven’t perfected the pretty on it yet. Pie was delicious. I don’t recommend Deep Dish. But I had these new pie plates. So. Easy and quick recipe!

This is a great recipe (with a few modifications). I originally got this from the Food Network page, but all Paula’s FN recipes (and reviews/comments) got taken down! Thankfully I had taken a screenshot of this popular reviewer. I’ve had a lot of success with it! My personal tip: This makes a lot of custard, so use a deep dish crust! “AliJoi5 ‘I was looking for a more traditional coconut custard pie but loved the simplicity of this recipe. Soooo, if you’re like me, give this recipe a try with the following changes. I did and the pie came out just right - coconut-y and custard-y - yum. First, I used 3 eggs, 2 tbsp. of flour, and 1 1/2 cups of milk. I kept the butter the same (1/2 stick). I used 1 cup of bagged shredded sweetened coconut. I have never heard of coconut in a can - must be a Southern thing. Anyway, I found the original recipe to be a little too sweet so I used 1/2 cup of sugar. I added 1/2 tsp. of vanilla, and a little sprinkle of nutmeg on top of the pie. I then covered the crust with foil and let bake at 350 degrees for 35-40 minutes. I uncovered the edges and let cook for another 8-10 minutes. My father is one avid coconut custard lover (he orders them from all over New England) and he LOVED this pie made this way. Not runny, not heavy, with a buttery crisp layer of coconut on top. If you do not increase the filling this way, the result is more of a tart, not pie, with just a little bit of custard… but still great flavor.’”

So delicious. Topped with powdered sugar. I cannot wait to make this recipe again :)