Individual Coconut Custard Pie


Yields: 9 Pies. Use 4” x 7/8” False Bottom Pie Tins

Ingredients for Filling

12 Egg Yolks
4 oz Sugar
1 small can Coconut Milk
1/4 cup Heavy Cream
3 tbsp Coconut Rum
Zest & Juice of One Lime

Ingredients for Crust

18 oz Nilla Cookie Crumbs
1 cup Melted Whole Unsalted Butter (cooled to room temp.)

499 N. Gulph Rd., King of Prussia, PA, 19406