Coconut Custard Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1 cup almond flour (or 1 1/2 cups almonds processed in blender until sandy texture)
1/4 cup wholewheat pastry flour
1/4 cup melted butter or margarine
FILLING:
3 medium eggs, well beaten
1 3/4 cups milk (sweet or buttermilk)
1/4 cup honey
1/2 cup unsweetened coconut
1 tsp vanilla
1/4 cinnamon
1/8 tsp each salt and nutmeg
Optional: 1/2 cup each mini chocolate chips and finely chopped pecans
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Directions: |
Directions:Preheat oven to 350º
Mix together dry ingredients for crust. Add just enough butter to make the mixture hold together. Press into a 9: pie pan being sure to cover it all the way to the top of the sides. Bake at 350º for 10 minutes and allow to cool.
Mix filling ingredients, then pour into pie crust. Sprinkle a little extra spice on top if desired. Bake on a cookie sheet at 350º for 45 minutes or until set.
Cool before serving. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20-30 minutes |
Personal
Notes: |
Personal
Notes: The filing is quite liquidy before its baked, so getting it in the crust into the oven can be tricky. To make the job easier mix the filling ingredients in a container that is easy to pour from. Put the pie tin with the baked cooled crust in it on a cookie sheet, pull out a shelf of the oven, and put both cookie sheet and pie tin on the shelf. Pour the filling mixture in, then carefully slide the shelf back into the oven.
This recipe adapted from The Spring Hill Cookbook, circa 1982.
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