Ingredients:
1 cup milk
1 cup whipping cream ( can sub. milk)
1 cup sugar
4 eggs
1/2 cup flour
6 tablespoons unsalted butter, very soft,cut up
2 teaspoons good vanilla ( don’t buy the immitation stuff)
1/2 teaspoon rum extract
1/2 teaspoon salt
1 1/4 cups Baker’s angel flake sweetened coconut
Directions:
In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
Scrape bowl, and mix or whisk again til very well mixed.
Add coconut, and mix/whisk in well.
Pour into a 9″ or 10″ deep-dish greased pie plate.
Bake at 350F for 50-55 minute or til set.
Serve warm, room temperature or chilled.
***Thispie tends to juice over just a bit, I put it on the rack in center of oven, then on the rack below, I put a little foil just slightly bigger than the pie plate to catch the juice.
Pie will sink slightly after cooling a bit.
Good with vanilla or butter pecan ice cream when served slightly warm!
Servings: 6
Time preparation: 10 min.
Time total: 60 min.