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 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
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).