creamy coconut custard
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.
►
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For creamy coconut custard
-
2 call purpose flour
-
2/3 cshortening--cold
-
1 tspsalt
-
1/3 cmilk
-
4large eggs
-
15 ozsweetened condensed milk
-
8 1/2 ozcream of coconut
-
1 cmilk
-
1 tspcoconut extract
-
1 tspvanilla extract
-
1/3 csweetened flake coconut
How To Make creamy coconut custard
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT