Coconut Custard Pie using Coconut Milk is naturally Dairy Free #dairyfree

This Coconut Custard Pie is mildly sweet and Dairy-free because we use Coconut Milk. It's easy to make with only 5 ingredients plus flavorings.
Coconut Custard Pie Recipe
1 9-inch Parbaked Pie Crust
4 Large Eggs at room temperature
¼ Tsp Salt
½ Cup Sugar
½ Tsp Vanilla Extract
½ Tsp Coconut Extract
1 ½ Cup Coconut Milk, or one 13.5 ounce can, divided
1 TBSP Corn Starch
1 Cup Sweetened Flaked Coconut
Additional Toasted Coconut for Topping or see alternative Topping below*
Directions:
Preheat Oven to 350F.
In a medium bowl, mix the Eggs, Salt, Sugar, and Extracts. Beat about 50 strokes.
In a heavy-bottomed saucepan, whisk ¼ cup Coconut Milk with cornstarch until dissolved. Add remaining Coconut Milk and whisk to combine. Stirring constantly over medium heat (do not boil) cook until it begins to thicken, about 3 minutes.
Remove from heat.
Whisking constantly, slowly drizzle hot Coconut Milk into egg mixture. Pour into par-baked pie crust. Sprinkle with coconut.
Bake on the center rack for 35-45 minutes, covering crust halfway through, until custard is firmly set.
Cool completely.
*Topping
Combine 1 cup Flaked Coconut, 1/2 Cup firmly packed Brown Sugar, + 4 TBSP Softened Butter and Broil for 4 minutes prior to serving

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#coconutpie #coconutcustardpie
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