Ingredients

The following ingredients have 2 Servings
  • 1 Pie crust shell, prepared
  • 3 Large eggs, beaten
  • ½ cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon coconut extract
  • 1 cup milk (I used non0fat)
  • 1 cup coconut milk, mixed
  • 2 cups shredded coconut, sweetened
  • Whipped cream for garnish

Instruction

  • Preheat oven to 450° F.
  • Prepare a pastry pie shell, roll about and place in pie plate. Trim and flute the edges.
  • To prepare the filling start by whisking the eggs, gradually adding in sugar and salt. Whisk until smooth and frothy.
  • Add coconut extract, milk and coconut milk. Be sure to mix the coconut milk before adding to the eggs.
  • Last, add the shredded coconut and whisk into the filling. Pour batter into prepared pie shell.
  • Place pie plate on lower rack in your oven. Bake at 450°F for 20 minutes.
  • After 20 minutes, turn the oven down to 350° F and cover the crust with foil to prevent burning. Bake for another 20-25 minutes.
  • Pie will still be slightly jiggly on top, but stick a toothpick around the pie to ensure the filling has baked. If there is any bubbling or liquid on top, dab it lightly with a paper towel.
  • Allow pie to cool completely before serving. I suggest to refrigerate and serve cold. Serve with whipped cream or a raspberry sauce.