Ingredients

The following ingredients have 4 Servings
  • 1 homemade or frozen 9" pie crust (deep dish)
  • 4 large eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract or 1/2 teaspoon vanilla bean paste
  • 1/4 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
  • 3/4 cup sweetened flaked coconut (adjust to 1 cup if you want more coconut)
  • Optional: 1 teaspoon lemon zest

Instruction

  • Preheat oven to 325°F. If using a frozen pie crust, thaw for 15 minutes before baking
  • Pre-bake thawed pie crust or your favorite home-made pastry pie crust for 8 minutes by placing beans or weights in on top of foil, placed on top of the crust to keep the crust from bubbling up.  
  • While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch, lemon zest (optional) and salt and blend on high for 30 seconds to a minute.
  • Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
  • Bake 50-60 minutes or until the custard is firmly set.
  • Cool on wire rack. Serve warm or cold.