coconut custard pie topped with toasted coconut
(3 ratings)
We love custard, and coconut...so what would be the most obvious dessert.....? If you try this, hope you like it. Note: the 20 min. prep time includes making homemade pie crust.
(3 ratings)
yield
6 -8
prep time
20 Min
cook time
45 Min
Ingredients For coconut custard pie topped with toasted coconut
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4eggs (room temperature)
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1/2 csugar
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1/2 tsppure vanilla extract
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1/4 tspkosher salt
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2 1/2 cscalded milk
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2/3 csweetened flaked coconut
- THIS IS A MILDLY SWEET PIE, ADD MORE SUGAR IF YOU LIKE IT SWEET.
How To Make coconut custard pie topped with toasted coconut
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1Preheat oven to 350 degrees. Use 9" pie plate In large bowl, Mix eggs, sugar, salt and vanilla -
2add and stir scalded milk very slowly while mixing with whisk.
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3Once the pie crust is prepared in the pan, place it on bottom oven rack - without the filling. To avoid spilling - Pour the custard filling mixture into the pie plate (so you don't have to carry the filled plate to the oven
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4Add the coconut evenly into the pie filling. Bake for about 45 minute, or until set - when knife inserted comes out clean. NOTE: If you find after about 40 minutes in the oven the pie is still pretty loose, cover it lightly with foil for the last 5 minutes or so..
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5Cover the top of the crust half-way through if you like lighter crust. While pie is baking, toast some coconut in a dry fry pan (about 1/3 cup. It burns easily, so stay with it for a couple minutes. After pie is done - sprinkle toasted coconut on top of hot pie.
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6Cool on rack, then chill. Enjoy! More photos above
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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