Lime and Coconut Custard Pie

Lime-in-Coconut Custard Pie

1 (13.5-ounce) can coconut milk (regular, not lite)
1 cup sweetened coconut flakes
4 eggs
½ cup frozen limeade, thawed
½ cup sugar
1/4 cup flour
½ teaspoon coconut extract
1/4 teaspoon salt

1 9-inch deep-dish pie shell, frozen

Preheat oven to 400 F. Adjust rack to lowest level for baking.

Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, coconut extract and salt in a blender. Blend until mixed, and pour into pie shell.

Bake for 15 minutes. Reduce oven to 350 F and bake for 40 to 45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. Makes 8 servings.

Optional garnishes: Whipped cream, curls of lime peel, fruit of choice