Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Coconut Custard Pie

Every summer I would make this pie for my family. It was so creamy and cold....on a hot day it was better than ice cream. All you need is a blender.

In blender container add:

1 cup whole milk

2/3 cup sugar

1/2 tsp salt

3 Tbsp corn starch

3 eggs

1 cup coconut

3 Tbsp flour

After blending, you will also need:

One cooked pie shell

1 additional cup of milk

1 tsp pure vanilla

2 Tbsp butter

Whipped cream/Cool whip

Blend all ingredients except pie shell for 20 seconds.

Pour into saucepan - add 1 extra cup of milk.

Cook on moderate heat, stirring constantly until thick and stiff. Careful not to burn!

Remove from heat, then add 1 tsp of pure vanilla and 2 Tbsp of butter. Mix well.

Pour into pie shell and chill in the refrigerator.

Before serving, add whipped cream or Cool Whip on top.

Serve! Now bow to the applause.

Coco for Coconut