orange-scented coconut "cream" custard pie
This was in our local newspaper today. It sounded so good, I had to share it here. I love coconut pie and adding orange to it sounds even better.
prep time
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 8- or 9-in - prepared raw pie crust
- 3 large egg yolks
- 1 tablespoon all-purpose flour
- 1/2 cup sugar
- pinch - of salt
- zest - of 1/2 orange
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 1 cup heavy cream
- 1 cup sweetened flaked coconut
- - whipped cream (optional)
- - toasted flaked sweetened coconut, to garnish
How To Make orange-scented coconut "cream" custard pie
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Step 1Heat the oven to 400 degrees F.
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Step 2Arrange the crust in an 8- or 9-inch pie pan, folding and crimping the edges as needed. Place a sheet of parchment paper over the crust, then set enough beans or pie weights in the center to weigh down the bottom of the crust. Bake for 10 to 15 minutes, or until the crust is set and lightly browned.
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Step 3Remove the crust from the oven and set aside to cool to room temperature. Reduce the oven temperature to 350 degrees F.
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Step 4In a medium bowl, mix together the egg yolks, flour, sugar, salt, orange zest, vanilla, orange juice, heavy cream and coconut. Mix until slightly frothy on the top, then pour into the cooled pie shell.
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Step 5Place the pie in the center of the oven and bake until set, about 40 to 50 minutes. Set the pie aside to cool completely, then top with whipped cream and toasted coconut.
- 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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