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Raspberry-Coconut Custard Pie

See full recipe on: Food52



Ingredients

35 raspberries – for the circumference of the pie
1/2 cup granulated sugar – plus extra for sprinkling
1-1/2 tablespoon ap flour
1/2 cup sweetened shredded coconut
1/2 cup raspberries
1 cup light coconut milk
2 large eggs - beaten
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
1 homemade or store bought 10-inch, unbaked pie shell
Note: i usually don't blind bake if the shell is store bought...feel free to do so.

Nutrition 10 servings

Per Serving % Daily Value
Calories 249
Fat 14g 22%
Carbs 26g 8%
Protein 2g 4%
Fiber 1g 5%
Cholesterol 49mg 16%
Sodium 165mg 6%
     
Fat
Carbs
Protein

Preparation






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