Coconut Custard Pie for Sunday Breakfast
Recipe Courtesy: @real_simple
•1 14-ounce can sweetened condensed milk •1 13-ounce can coconut milk •3 large egg yolks
• 1/4 teaspoon kosher salt •9-inch basic flaky piecrust, parbaked ( I like to use the Graham Crackers pie crusts easily available at any grocery store ) •1/4 cup flaked or shredded coconut, toasted
Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.
Pour the whisked contents into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes.
Let cool, then chill until firm, 4 to 5 hours.
Top with toasted coconut before serving.