Coconut Custard Pie

Coconut Custard Pie

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Coconut Custard Pie

1/2 cup milk

1 1/4 cup sweetened flaked coconut

4 tablespoons butter, melted and cooled

3/4 cup sugar

3 eggs

1 tsp vanilla

zest from 1 lemon -Optional

juice from 1 lemon- Optional

1 unbaked pie crust for 9 inch pie

Lemon zest and juice are optional. I really like it . The flavor lends itself to lemon custard- delish Try at least once.

The lemon left out is more traditional.

Preheat oven to 350 degrees

Combine milk and coconut in a bowl and set aside.

Stir together the butter and sugar until well blended. Add the eggs one at a time to butter mixture until well combined. Stir in vanilla lemon juice, zest and coconut mixture until well combined. Pour into unbaked crust and bake 40-45 minutes until golden and firm to the touch. Allow to cool on wire rack completely before slicing.

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