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Coconut Custard Pie from Molly’s Bistro Bakery

Yields1 Serving

 1 cup Sugar
 ¼ cup Melted butter
 1 tbsp Rice flour
 3 Eggs, beaten
 1 tsp Vanilla
 1 tsp Grated nutmeg
 2 cups Buttermilk
 ½ cup Unsweetened coconut
 ½ cup Toasted coconut
1

Mix all ingredients together.

2

Pour into pie crust and bake in a preheated 350 degree oven for 45 minutes – 1 hour (inserted knife should come out clean)

3

Cool before serving. Serve at room temperature.

4

Can be frozen (cooked)