Ingredients for Coconut Lime Custard Pie
- 1 (14 ounce) can full-fat coconut milk
- Sweetened Flaked Coconut
- 3 large eggs
- Frozen Limeade Concentrate
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- Coconut Extract
- 1/4 teaspoon salt
- Deep Dish Pie Shells
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How to Make Coconut Lime Custard Pie
- Preheat oven to 400°F (200°C).
- Adjust oven rack to the lowest position.
- In a blender, combine 1 (14 ounce) can full-fat coconut milk, 1 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup lime juice (about 2-3 limes), 3 large eggs, and 1 teaspoon vanilla extract.
- Blend until completely smooth and creamy.
- Pour the custard mixture into your prepared 9-inch pie crust.
- Bake for 15 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the custard is set and no longer jiggles in the center.
- Remove from oven and let cool completely on a wire rack for at least 30 minutes.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to fully chill and set.
- Garnish with sweetened whipped cream, lime zest curls, and fresh fruit (strawberries, mangoes, etc.) before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
173g
Fat
93g
Carbs
19g
