So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31

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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

Noreen's Kitchen © ALL RIGHTS RESERVED.

INGREDIENTS​​

1 9-inch pie shell, baked
1 ½ cups coconut milk
1 cup whole milk
¾ cup granulated sugar
¼ cup Torani coconut syrup (see note)
4 eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups flaked coconut

STEP BY STEP INSTRUCTIONS​​​​


Preheat oven to 325 degrees.

Place the coconut, evenly, inside of the baked pie shell.  Set aside.

Combine remaining ingredients in a large bowl and whisk together to combine.

Pour custard mixture over the coconut in the baked pie shell.  Gently even out using a spatula.

Place pie on a baking sheet.

Bake pie for 60 to 75 minutes or until a knife inserted in the center comes out clean without any sign that there is a liquid center.  The pie should be slightly jiggly but not liquidy.

Remove from oven and allow to cool completely before attempting to slice.

This pie is best made the day before you intend to serve it. 

**NOTE** If you do not have Torani coconut syrup, use a full cup of sugar instead of the ¾ cup called for in the recipe, and 1 tablespoon coconut extract in place of this ingredient. 
 

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ENJOY!

Coconut Custard Pie

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