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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Noreen's Kitchen © ALL RIGHTS RESERVED.
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)
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.