Tuesday, November 22, 2011
Coconut Custard Pie
1/2 c. sugar
1 tsp. vanilla
pinch of salt
2-1/2 c. milk
1/2 c. toasted coconut
1 ready-made(or homemade) pie crust
* Nutmeg for sprinkling on top
In a bowl,mix together all of the filling ingredients,except the nutmeg..Set aside.
Preheat the oven to 450 degrees.Line your pie dough(already in the pie plate) with foil and some beans or pie weights on top.Bake for 5 minutes.
Remove the foil & the beans.Reduce the oven temperature to 350 degrees.Carefully pour the coconut filling inside the pie shell,sprinkle with nutmeg and bake for 25 minutes,covering the edges of the crust with either a pie shield,or foil.After 25 minutes,remove the shield or foil,and bake for an additional 15 minutes,until a knife inserted in the center of the pie comes out clean.Let cool.Once completely cooled,store in the refrigerator.Garnish with a dollop of fresh whipped cream and a sprinkling of toasted coconut.
*** To toast coconut,simply sprinkle on a baking sheet in an even layer,and bake at 350 degrees for about 10 minutes..keeping a close eye on it!You don't want it to burn!
***I have added decorative leaves to the outer crust.I simply rolled out pie dough,cut the shapes with a mini cookie cutter,and placed them around the edges.During the last 5 minutes of baking,I brushed the leaves with an egg wash(1 egg and a tsp of cream),to get a nice color.