Name: Honey Coconut Custard Pie
Cook time: 50 min
Ingredients: 1 store bought pie crust; 2/3 cup granulated sugar; 2 tablespoon whole wheat flour; 2 large brown eggs, beaten; 1 cup shredded coconut, premium; 1/3 cup to 1/2 cup organic whole milk (or 2 percent organic low-fat milk); 2 tablespoon European style butter, cubed; 2 teaspoon orange blossom honey; 1 teaspoon pure vanilla extract; Nutmeg, to taste

Honey Coconut Custard Pie

By: The Healing Powers of Honey, Kensington Books, September 2011, by Cal Orey

When the weather changes seasons, so do recipes. This recipe for Honey Coconut Custard Pie is a truly scrumptious fall dessert recipe, and will go well after a large meal or a family dinner.

Notes

See this recipe and more in 35 Halloween Party Appetizers.

Cooking Time50 min

Ingredients

1 store bought pie crust
2/3 cup granulated sugar
2 tablespoons whole wheat flour
2 large brown eggs, beaten
1 cup shredded coconut, premium
1/3 cup to 1/2 cup organic whole milk (or 2 percent organic low-fat milk)
2 tablespoons European style butter, cubed
2 teaspoons orange blossom honey
1 teaspoon pure vanilla extract
Nutmeg, to taste

Instructions

Preheat oven to 400 degrees.
Take out frozen pie shell and bake for 10 minutes. (This keeps the crust from being soggy when you bake it with the wet ingredients.)
Remove from oven.
Combine all ingredients and pour into pie shell. Sprinkle top with nutmeg.
Bake for about 40 minutes at 350 degrees till firm and pie crust is golden.
Cool. Slice and garnish with a small dollop of whipped cream, dark chocolate shavings.
Decorate with candied orange pumpkins (available at your local grocery store).