Creamy Coconut Custard

2
Amy Freeze

By
@amyfreeze

I've always loved the taste of coconut, but not the texture. Likewise, I've always loved flan and egg custard. This was my attempt at combining the two ideas. In the end, it won the 2008 National Pie Championship Custard Category.

Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
10 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

2 c
all purpose flour
2/3 c
shortening--cold
1 tsp
salt
1/3 c
milk
4
large eggs
15 oz
sweetened condensed milk
8 1/2 oz
cream of coconut
1 c
milk
1 tsp
coconut extract
1 tsp
vanilla extract
1/3 c
sweetened flake coconut

Step-By-Step

1For the crust: Sift together flour and salt. Cut in shortening. Stir in milk. Work on floured
surface and roll to fit a 9 inch tin. Place in pie tin, trim and crimp edges. Blind
bake at 325 degrees for 10 minutes.
2In a medium size bowl, whisk together condensed milk and cream of coconut. Add milk and flavorings, whisk well.
3In a small bowl, beat eggs. Add to milk
mixture and mix well.
4Pour into cooled pie crust. Bake at 300 degrees for 1
hour.
5Increase oven temperature to 325 degrees and top pie with coconut flakes.
6Bake an additional 15 minutes to toast coconut. Cool in refrigerator overnight.
Serve chilled.

About Creamy Coconut Custard

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American