Coconut Custard Pie topped with Toasted Coconut

Vicki H

By
@imvlh

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.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Ingredients

4
eggs (room temperature)
1/2 c
sugar
1/2 tsp
pure vanilla extract
1/4 tsp
kosher salt
2 1/2 c
scalded milk
2/3 c
sweetened flaked coconut

THIS IS A MILDLY SWEET PIE, ADD MORE SUGAR IF YOU LIKE IT SWEET.

Directions Step-By-Step

1
Preheat oven to 350 degrees. Use 9" pie plate

In large bowl, Mix eggs, sugar, salt and vanilla
2
add and stir scalded milk very slowly while mixing with whisk.
3
Once 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
4
Add 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..
5
Cover 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.
6
Cool on rack, then chill.

Enjoy!


More photos above

About this Recipe

Course/Dish: Pies
Hashtags: #coconut, #custard