Coconut Custard Pie topped with Toasted Coconut
|4||eggs (room temperature)|
|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.
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DirectionsPreheat oven to 350 degrees. Use 9" pie plate
In large bowl, Mix eggs, sugar, salt and vanillaadd and stir scalded milk very slowly while mixing with whisk.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 ovenAdd 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..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.Cool on rack, then chill.
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