PASTRIES & VARIATIONS: Hope you will be pleased with this recipe to produce a nice custard pie at home to entertain family and friends with..

COCONUT CUSTARD PIE

 

 

 

1 quantity of prepared short crust pastry, see recipe, for 1-crust pie

fillings:

    1 2/3 cups milk                                           

    1 cup 10% cream

    4 eggs                                                                     

    2/3 cup sugar

    1 ½ tsp. vanilla extract                                

    1 ¼ cup grated coconut

 

 

 

 

Roll out pastry to roughly ¼-inch thickness to line a 9-inch pie plate, building up a high fluted edge to hold the filling.  Refrigerate at least 30 minutes or until ready to be used.

 

Preheat oven to 450 degrees F.

 

To prepare filling:  Combine milk and cream in a saucepan and heat to scalding over medium heat. Beat eggs slightly. Add milk/cream mixture to eggs, whisking well to mix in. Add sugar and vanilla. Stir in one cup of the coconut and mix in well. Pour mixture into prepared pie shell. Sprinkle with remaining coconut.

 

Bake 15 minutes. Reduce oven to 350 degrees F, and continue baking until a knife inserted 1 inch from the edge comes out clean, about 15 minutes more. Do not over bake.  The centre should still be slightly soft when taken from oven but will set as the pie cools. Cool on wire rack.