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Coconut Flan Pie

Prep Time:15 min
Cook Time:45 min
Yield:8 servings

INGREDIENTS:

  • Single Crust Classic Crisco Pie Crust
  • 3/4 cup lite coconut milk
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F.

  2. 2.
    COMBINE coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust.

  3. 3.
    BAKE 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours.

  4. TIP
    A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 slice, 1/18 of pie), Calories 460 (Calories from Fat 230), Total Fat 26g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 90mg, Sodium 230mg, Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 30g), Protein 9g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Coconut Flan Pie 5 5 1 1
So good Making this with a pre-made crust made it so quick and easy. Delicious. January 12, 2013
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Coconut Flan Pie

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