Coconut Custard Pie
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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