Рецепт Coconut Custard Pie #SundaySupper
Toasted coconut in an easy-to-make custard base is just the ticket for those winter blues! Coconut Custard Pie makes me think of spring! Coconut and eggs...I can't think of a better way to welcome in Spring.
I love a good pie. A pie with less guilt is even better.
This coconut custard pie fits the bill. It's a delicious treat that could not be any easier. I used a store-bought frozen crust as the base. The filling is just a few ingredients whipped together with a whisk. Super simple. The coconut custard filling tastes very decadent, but to keep it a bit lighter, it's made with 2% milk. This is a very lightly sweet pie, but with the addition of the sweetened coconut, I think it's just perfect.
The hardest thing about making this pie is the wait. Once it's baked, you'll need to cool it and then refrigerate it for several hours. Now THAT takes some patience! But trust me, it's so worth the wait.
This pie would make a great addition to your Easter menu this year! What foods and recipes make you think Spring?
Coconut Custard Pie
By Renee Paj
Easy to make custard pie full of toasted coconut flavor! Ingredients
1 unbaked pie crust
2 cups 2% milk
4 large eggs, room temperature
1 tsp. pure vanilla extact
1/2 tsp. coconut extract
pinch of kosher salt
1/2 cup granulated sugar
2/3 cup sweetened flake coconut, divided
Whipped cream for garnish, optional
Instructions
Preheat oven to 350 degrees F. Once oven comes to temp, Spread coconut out on a small baking sheet and toast in oven for 8 - 10 minutes, or until lightly toasted. Set aside. In small saucepan, heat milk until just scald. Take off heat. (you can also do this in the microwave). Set aside. In large bowl, whisk eggs, extracts, salt and sugar together. While continuing to whisk, add about 1/4 cup of warm milk to help temper eggs. Continue to whisk in remaining milk until combined. Pour custard mixture into pie crust. Take all but 3 TBS of the lightly toasted coconut and sprinkle onto custard. Set aside the 3 TBS of the toasted coconut for later. Bake pie in oven for 45 - 50 minutes or until the custard is set. Remove from oven and allow to cool to room temperature. Once cooled, cover with plastic wrap and place in refrigerator for at least 2 - 3 hours or overnight. Just before serving, garnish with whipped cream and sprinkle reserved toasted coconut on pie. Yield: 8 servings Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 50 mins. Total time: 60 mins. Printable Recipe
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