vrijdag 22 november 2013

Coconut Custard Pie (Kopie)


YIELD: One 9 inch DEEP pie

* 1 pie shell (make it or buy it)
* 5 large eggs
* 3/4 cup white sugar
* 1 1/2 cups milk (I've used 2% - but whole always tastes better!)
* 1/2 cup of half-and-half
* 1/2 cup coconut milk (see below for tips and what to do with the rest of it)
* 1/1/4 tsp vanilla
* 1/4 teaspoon salt
* 1 cup sweetened flaked coconut - toasted (be careful to watch when you toast it so it doesn't brown too much)


*Follow the pie shell directions and PRE COOK the shell.

* Make your filling while the pie shell cooks
* After the pie shell has cooked - preheat the oven to 375 degrees for the custard step
* Beat all 5 eggs until combined. You don't need them frothy or anything like that. Just get them combined
* Beat in sugar, milk, coconut milk , half-and-half, vanilla, and salt
* Stir in flaked coconut
* It's OK if the pie shell is still warm from cooking it - just pour the custard into the shell
* Take aluminum foil around the edge of the pie shell and cover the crust. (It will get too brown if you don't. And no I didn't cover mine - see the pic)
* Set the coconut custard pie on the middle rack - right smack dab in the middle of the oven.
* Bake about 30 to 40 minutes. But the best way to know if it's cooked is - you want it set about 2 inches from the edge - but jiggly a bit in the center.

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