COCONUT CUSTARD PIE
Steps:
- Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside. While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks. Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut. From Everyday Food, November 2008 | Send Me a Free Preview Issue Now! Helpful Hint To toast the coconut, spread it on a rimmed baking sheet and bake at 350 degrees for 5 to 10 minutes. Lining unbaked crust with aluminum foil and filling it with dried beans or pie weights prevents the crust from puffing up as it bakes. Store the beans, and use them again the next time you bake a pie.
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Irshn Asma
[email protected]Delicious!
Moheez Ahmad
[email protected]I was pleasantly surprised by how easy this pie was to make. The instructions were clear and concise, and the pie turned out perfectly. The coconut custard filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be ma
Jarnel Moosa
[email protected]This pie was amazing! The coconut custard filling was so creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this pie again.
Jane Wanjiru
[email protected]I love coconut custard pie, and this recipe did not disappoint. The pie was delicious and creamy, with a perfect balance of sweetness and coconut flavor. I would highly recommend this recipe to anyone who enjoys coconut custard pie.
Hafiz Irfan
[email protected]The coconut custard pie was easy to make and turned out perfectly. The coconut flavor was subtle, and the custard was smooth and creamy. I will definitely be making this pie again.
Daniel Kamau
[email protected]This coconut custard pie was a hit! The filling was creamy and flavorful, and the crust was flaky and buttery. I received many compliments on this dish.