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Coconut Custard Pie

Western.Chefs's picture
Ingredients
  9 inch pie shell 1 , pre baked (purchased or homemade)
  Eggs 4
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Milk 1 1⁄3 Cup (21.33 tbs)
  Canned coconut 4 Ounce, shredded (1 can)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Coconut flavoring 1⁄4 Teaspoon (optional)
  Salt 1⁄4 Teaspoon
  Confectioners' sugar 2 Tablespoon
Directions

GETTING READY
1) Preheat oven to 350F.
2) Lightly grease a 9-inch pie plate.

MAKING
3) In a bowl, using a wire whisk, beat the eggs.
4) Beat in 1 cup cream, milk, 1 cup coconut, sugar, vanilla, coconut flavoring and salt, until well mixed.
5) Transfer the cream mixture pie plate.
6) Put the pie plate in a shallow pan stream cold water into the pan to about 1/2 inch around pie plate.
7) Bake in the oven for 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
8) Take out the pan from water and allow the custard cool completely on wire rack.
9) Refrigerate the pie until well chilled for several hours or overnight.

FINALIZING
10) Gently loosen the custard from pie plate by carefully running a small spatula around edge and shaking plate gently.
11) Put a plate just above rim of baked shell, gently slip custard into the pie shell.
12) In a bowl whip the remaining cream with confectioners' sugar until stiff.

SERVING
13) Garnish the edge of pie with the whipped cream and dredge the cream with remaining coconut.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Coconut
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes
Servings: 
6

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