Lime in Coconut Custard Pie PIC recipe

1 (13.5 ounce) can coconut milk (regular, not lite)
1 cup sweetened coconut flakes
4 eggs
1/2 cup frozen limeade, thawed
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon coconut extract
1/4 teaspoon salt
1 (9-inch) deep-dish pie shell, frozen or homemade
Optional garnishes: Whipped cream, curls of lime peel, fruit of choice

Heat oven to 400 degrees 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 degrees 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.

If desired, serve garnished with sweetened whipped cream, lime-peel curls or fruit of choice.

Recipe from Andre Prost Inc./A Taste of Thai