Wednesday, March 4, 2009

Coconut Custard Pie

I am not sure who I stole received this recipe from but props to them because it is so yummy. We served it at Toby's birthday party and at Frodo's wedding and everyone loved it. Best of all it is super-easy-peasy to make.

Coconut Custard Pie

Blind bake a pie shell in a 400 degree over for 40 minutes. I have tried using a home-made graham cracker crust and it works fine but isn't as good.

Whisk together 1/2 cup sugar, 1/3 cup cornstarch and 1/4 teaspoon of salt in medium pot. Add 1 cup milk and 1 can of coconut milk. Whisk together and add 4 large egg yolks. Bring just to a boil, stirring constantly. Once boiling, remove from heat. In separate mixing bowl, add 1/2 of a 14 ounce bag of coconut and strain custard mixture into the bowl and mix. Pour into pie shell and top with coconut or toasted coconut. Refrigerate for a few hours and serve.




I just remembered where I found this one: Martha's Everyday Food Magazine.

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