Coconut Custard Pie

(from kylerhea’s recipe box)

  • Can be found in Health food stores

Source: Tate's Bake Shop Recipe of the Month

Ingredients

  • One 9-inch pie crust
  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 3 eggs, beaten
  • 1 egg yolk (save white)
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/4 teaspoon nutmeg
  • 1 cup unsweetened coconut chips* (large white flakes)

Directions

  1. Preheat oven to 400 degrees

  2. Measure coconut into prepared pie shell and place pie onto a sheet pan.

  3. In a small saucepan, combine milk and cream. Heat until just starting to boil.

  4. Remove from heat.

  5. In a large bowl, whisk together eggs, egg yolk, sugar, salt and vanilla.

  6. Slowly add scalded milk mixture, beating continuously, by adding a small amount, whisk, add more, whisk again, until all the milk is incorporated into the sugar mixture.

  7. Pour egg mixture into prepared pie shell with coconut.

  8. Bake for 15 minutes.

  9. Lower oven temperature to 300 degrees and bake 35 more minutes.

  10. Pie should be browning on the top and jingly, but not liquid.

  11. Cool pie on a wire rack and refrigerate.

  12. Best eaten the same day it’s baked, but fine the next day.

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