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Coconut Cream Pie VIII Recipe


1 8 inch prepared chocolate cookie crumb crust

1 (9 inch) unbaked pie crust

4 eggs

1 cup milk

1 cup water

1 teaspoon butter

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 cinnamon stick, broken into 1/2 tablespoons

1 teaspoon lemon zest

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon vanilla extract

4 teaspoons butter


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, beat eggs, milk and water until fluffy. Stir sugar, eggs, milk mixture into milk mixture. Beat in butter, lemon juice and almond extract. Mix in salt, baking soda and vanilla. Fold in cinnamon stick. Pour batter into pie crust.

Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing pie from oven.

Place cinnamon stick in bottom of pie shell. Spoon coconut cream mixture over top of stick. Chill until serving time.