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Cauliflower-Coconut Egg Custard Pie
4 hours and 45 minutes
Chef Adrienne Meier
2 cups whole milk or half & half
cup of sugar
cup butter (softened)
1 teaspoon of vanilla extract
cup toasted coconut (reserve
cup for garnish after baking)
1 cup of very soft cooked cauliflower (finely chopped)
1 pre-made refrigerated pie crust
Preheat oven to 350 degrees.
Unroll pie crust and place in a 9-inch pie dish. Crimp edges.
In bowl of electric mixer add remaining ingredients and mix at low speed for 1 minute and medium speed until well combined.
Pour egg custard mixture into pie shell and bake for 40 to 50 minutes or until custard is well set and pie does not jiggle.
Remove pie from oven and sprinkle
cup of toasted coconut over baked pie.
Cool and then chill in refrigerator before serving (4 hours).
Refrigerate any left over pie.
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