Coconut Flan Pie
Why I Love This Recipe
My sister, Jeanne Gibbs, served this at a recent party. It is rich and delicious - and it's easy to prepare.
Ingredients You'll Need
1 Single crust pie crust - 9 inch
3/4 cup lite coconut milk
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup flaked coconut
Heat oven to 400°F.
Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes.
Note: A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling.
Reduce oven temperature to 350°F.
Combine coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended.
Add coconut. Process for 30 seconds.
Pour into partially baked pie crust.
Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours.