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.
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups all purpose flour
- 2/3 cup shortening--cold
- 1 teaspoon salt
- 1/3 cup milk
- 4 - large eggs
- 15 ounces sweetened condensed milk
- 8 1/2 ounces cream of coconut
- 1 cup milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1/3 cup sweetened flake coconut
How To Make creamy coconut custard
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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.
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Step 2In a medium size bowl, whisk together condensed milk and cream of coconut. Add milk and flavorings, whisk well.
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Step 3In a small bowl, beat eggs. Add to milk mixture and mix well.
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Step 4Pour into cooled pie crust. Bake at 300 degrees for 1 hour.
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Step 5Increase oven temperature to 325 degrees and top pie with coconut flakes.
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Step 6Bake an additional 15 minutes to toast coconut. Cool in refrigerator overnight. Serve chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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