I am a “fly by the seat of my pants” kinda gal. I was cleaning out the pantry and found 2 cans of sweetened condensed milk that were getting ready to expire.
- I have no idea how that happened because I can eat that stuff with a spoon (Yes, I know it is bad for me.)
- I already have Caramel Dip in the fridge or I would make some of this Crockpot Caramel Dip
- I am not one to let groceries go bad, so I need to make something with it.
Hmmm….well, since I am trying really hard to be good the “eat it with a spoon” option is out the window. DARN! I did just find a recipe in an old cookbook the other day for this pie that sounded spectacular. Did I mention it is super easy too?! PERFECT! I just happen to have a frozen pie crust in the freezer. In case you didn’t know, I have been stricken with the inability to make a pretty pie crust to save my life. I am sure with a lot of practice I could finally get it, but it is so much easier just to pick up some frozen pie crusts and be done with it.
It took me just 5 minutes to throw the pie together and some patience while it baked and cooled. It was worth every minute. PERFECTION!
Coconut Flan Pie
Yield 8 -10
- 1 (9 in) unbaked deep-dish pie crust
- 3/4 cup coconut milk
- 1 (14oz) can sweetened condensed milk
- 3 large eggs
- 1/4 cup water
- 1 tsp vanilla extract
- 1 cup flaked coconut
- Heat oven to 400 degrees F. Prick the bottom and sides of the pie crust and bake 10 minutes. Remove from the oven, and reduce the oven temperature to 350 degrees F.
- In blender or food processor combine coconut milk, sweetened condensed milk, eggs, water, & vanilla. Process for 1 minute or until blended.
- Add coconut and process 30 seconds.
- Pour the mix into partially baked pie crust.
- Bake for 50 minutes or until knife inserted in the center comes out clean.
- Cool to touch, and then refrigerate for 2 hours before serving.
- You can make this in a gluten free pie crust, or even pour mixture straight into a casserole dish without crust. May require less baking time without crust.
I gathered all of my ingredients. Basically they were all in the pantry/freezer except the eggs.
The crust went in the oven for the prebake.
Everyone else went in the food processor.
The I poured the filling into the crust. I always ALWAYS place my pies on a parchment lined bake sheet. Just incase there are spills, they aren’t all over my oven.
Now it is time to clean my mess. I swear I make the biggest messes in the kitchen. Nobody ever volunteers to clean them for me. 😉
Pie is done! Now to wait for it to cool!
Oh my yum!