Coconut Custard Pie topped with Toasted Coconut
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eggs (room temperature)
pure vanilla extract
sweetened flaked coconut
THIS IS A MILDLY SWEET PIE, ADD MORE SUGAR IF YOU LIKE IT SWEET.
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.
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
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..
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.
6Cool on rack, then chill.
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