Coconut Lemon Custard Pie w/Self Making Crust

Coconut Lemon Custard Pie w/Self Making Crust

I wanted something to eat besides chocolate.  We had our Dark Chocolate Coconut Bunny Butt cake for Easter…It was good!  I still have some coconut left so I thought I would make a pie.  It has been so long since I made this…I just about forgot how.  ;D  Grab a fork and help yourself….there is always plenty.  If not, I can always make more. 

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Coconut Lemon Custard Pie w/Self Making Crust

Ingredients

  • 4 eggs, beaten
  • 1/2 cup self rising flour, sift after measuring
  • 1 3/4 cups milk, I used fat free
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon juice…more if you want, just decrease the milk with whatever you are putting in
  • zest of one lemon
  • 1 cup granulated sugar, may need to add a little more if you are adding additional lemon juice
  • 1 1/2 cups coconut, shredded 

Directions

Preheat oven to 300 degrees.  Grease 10″ glass pie plate.

Whisk everything together in order and pour into a greased glass pie plate.  Cook in preheated oven for 35 minutes and turn pie plate around. 

Bake another 20-35 minutes until top is browning and knife inserted in middle comes out clean.  Cook on a wire rack for at least one hour.  Serve at room temperature or refrigerate for at least 2 hours.  Keep pie in refrigerator.  This pie is a little thin so cut yourself a big ole slice of it!