2teaspoonsvanilla extract or 1/2 teaspoon vanilla bean paste
1-13.5ozcan Thai Coconut Milkunsweetened
1can sweetened condensed milk
1-1/2to 2 tablespoons lemon extract or 1/4 cup lemon juice
3/4cupsweetened flaked coconutadjust to 1 cup if you want more coconut
Pptional: 1 teaspoon lemon rind
Preheat oven to 325°F. If using a frozen pie crust, thaw for 15 minutes before baking
Pre-bake thawed pie crust or your favorite home-made pastry pie crust for 8 minutes by placing beans or weights in on top of foil, placed on top of the crust to keep the crust from bubbling up.
While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch and salt and blend on high for 30 seconds to a minute.
Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
Bake 50-60 minutes or until the custard is firmly set.
Cool on wire rack. Serve warm or cold.
Taste the filling after adding the lemon. If the lemon flavor tastes weak, add a touch more of the lemon juice or extract. Lemon ratio: 2:1 = 2 tablespoons lemon extract =1/4 cup lemon juice