Coconut Custard Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 large eggs, at room temperature
- 1 cup heavy cream
- Half a 15-ounce can cream of coconut, such as Coco Lopez
- 1/2 cup sugar
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 1/2 cups sweetened flake coconut
- 1/4 cup semisweet chocolate chunks
- 1 premade pie crust (rolled and fitted into a 9-inch pie plate)
Instructions
- Preheat the oven to 375 degrees F.
- Whisk together the eggs, heavy cream, cream of coconut, sugar, melted butter and vanilla extract in a large bowl until well blended. Stir in the coconut and chocolate chunks.
- Pour into the pie crust and bake until firm, about 30 minutes.
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