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Thursday, May 4, 2017

Quick and Easy Coconut Custard Pie

My Father LOVES coconut.  His particular favorite is Coconut Custard Pie.  He is also a fan of eggs, so this makes a lot of sense. 

His birthday was in April.  My job was to make the coveted coconut pie.  I pulled out my trusty and SIMPLE recipe.  
Crust:
You have 3 options for the pie crust: 
  1. Make your own homemade crust (several recipes exist. All claim to be the best.  Most are absolutely perfect to use). 
  2. Buy a pre-made Crust in a pan (unbaked).  The truth is, pie crust dough is so simple, the store bought will perfectly acceptable. 
  3. Roll out pre-made dough to put on a pie pan of your own.  (I did this one... it made making this pie all the easier).
Filling: 
3 Eggs
3/4 Cup Sugar
1 2/3 Cup Milk (I used light cream)
2 tsp. vanilla 
Pinch of salt
1 cup coconut (I was LIBERAL with this and used a heck of a lot more - a 7 oz. bag)
Cinnamon or Nutmeg to Sprinkle on top of pie.

- Combine all ingredients in a bowl and mix until combined. 
- Pour filling in the unbaked pie crust. 
- If you made your own crust or rolled the pre-made crust into the pan, crimp the edges.  I use a spoon to shape even edges. (You didn't hear it from me, but you can even take the pre-made crust in the pan... and mush the edges to then form with your spoon to make it look like you made the crust yourself...).    ;-)
- Sprinkle either cinnamon, nutmeg, or a combo of both on the pie for visual appeal. 
- Cover the crust with folded foil (I do not like the silicone crust savers)
- Bake in a 400 degree oven for 45-55 minutes.  (Or until the center no longer jiggles).
Finally, sit back and enjoy this simple and yummy pie!




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