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Creamy Lemon Coconut Custard Pie

Kim Lange
  • 15 minutes
  • Serves

INGREDIENTS

4

Eggs, large

1 13.5 ounce can

Thai coconut milk, unsweetened

1 tbsp

Cornstarch

1 1/2 tbsp

Lemon extract

1/4 tsp

Salt

1/2 cup

Sugar

2 tsp

Vanilla extract

3/4 cup

Coconut, sweetened flaked

1

Homemade or frozen 9" pie crust

1 can

Condensed milk, sweetened