But, boy do I love it. Maybe I'll get one for Thanksgiving, and have nothing else.
The Thanksgiving every 16 year old would love, coconut custard pie, football, and NO VEGGIES! (Except I'm 75). On second thought...
I'm kind of particular with coconut custard pie and I find most are usually more of a coconut cream pie and a little too creamy and sweet for my taste. This one is more of a custard which I prefer, so make sure that's what he wants and not a traditional real sweet cream pie.
1 - Pie Crust
3 - Large eggs (room temperature)
2/3 - cup organic sugar
2 - tablespoons all-purpose flour
1 - 14-ounce can organic coconut milk, well stirred (not cream of coconut)
1- cup whole milk
1 1/2- cups unsweetened shredded coconut
1/4 - teaspoon salt
1 1/2- teaspoons coconut extract
1) In a medium bowl, whisk eggs and sugar until fluffy, about 1-2 minutes. Stir in flour. Add coconut milk, whole milk, shredded coconut, salt, and coconut extract. Let sit for 15 minutes.
2) Meanwhile preheat oven to 350
3) Pour filling into pie.
4) Cover pie crust edges with foil or pie crust shield. Bake pie for 20 minutes. Remove foil and continue baking for 25 minutes or until knife inserted in center comes out clean.
5) Let pie cool completely on a wire rack before cutting. Store pie in refrigerator.
Some people prefer to serve with some whipped cream, I prefer mine just as it is without adding whipped cream.
I'm kind of particular with coconut custard pie and I find most are usually more of a coconut cream pie and a little too creamy and sweet for my taste. This one is more of a custard which I prefer, so make sure that's what he wants and not a traditional real sweet cream pie.
1 - Pie Crust
3 - Large eggs (room temperature)
2/3 - cup organic sugar
2 - tablespoons all-purpose flour
1 - 14-ounce can organic coconut milk, well stirred (not cream of coconut)
1- cup whole milk
1 1/2- cups unsweetened shredded coconut
1/4 - teaspoon salt
1 1/2- teaspoons coconut extract
1) In a medium bowl, whisk eggs and sugar until fluffy, about 1-2 minutes. Stir in flour. Add coconut milk, whole milk, shredded coconut, salt, and coconut extract. Let sit for 15 minutes.
2) Meanwhile preheat oven to 350
3) Pour filling into pie.
4) Cover pie crust edges with foil or pie crust shield. Bake pie for 20 minutes. Remove foil and continue baking for 25 minutes or until knife inserted in center comes out clean.
5) Let pie cool completely on a wire rack before cutting. Store pie in refrigerator.
Some people prefer to serve with some whipped cream, I prefer mine just as it is without adding whipped cream.
I'm kind of particular with coconut custard pie and I find most are usually more of a coconut cream pie and a little too creamy and sweet for my taste. This one is more of a custard which I prefer, so make sure that's what he wants and not a traditional real sweet cream pie.
1 - Pie Crust
3 - Large eggs (room temperature)
2/3 - cup organic sugar
2 - tablespoons all-purpose flour
1 - 14-ounce can organic coconut milk, well stirred (not cream of coconut)
1- cup whole milk
1 1/2- cups unsweetened shredded coconut
1/4 - teaspoon salt
1 1/2- teaspoons coconut extract
1) In a medium bowl, whisk eggs and sugar until fluffy, about 1-2 minutes. Stir in flour. Add coconut milk, whole milk, shredded coconut, salt, and coconut extract. Let sit for 15 minutes.
2) Meanwhile preheat oven to 350
3) Pour filling into pie.
4) Cover pie crust edges with foil or pie crust shield. Bake pie for 20 minutes. Remove foil and continue baking for 25 minutes or until knife inserted in center comes out clean.
5) Let pie cool completely on a wire rack before cutting. Store pie in refrigerator.
Some people prefer to serve with some whipped cream, I prefer mine just as it is without adding whipped cream.
Where did you get this recipe? Is it a family recipe?
The Thanksgiving every 16 year old would love, coconut custard pie, football, and NO VEGGIES! (Except I'm 75). On second thought...
1 - Pie Crust
3 - Large eggs (room temperature)
2/3 - cup organic sugar
2 - tablespoons all-purpose flour
1 - 14-ounce can organic coconut milk, well stirred (not cream of coconut)
1- cup whole milk
1 1/2- cups unsweetened shredded coconut
1/4 - teaspoon salt
1 1/2- teaspoons coconut extract
1) In a medium bowl, whisk eggs and sugar until fluffy, about 1-2 minutes. Stir in flour. Add coconut milk, whole milk, shredded coconut, salt, and coconut extract. Let sit for 15 minutes.
2) Meanwhile preheat oven to 350
3) Pour filling into pie.
4) Cover pie crust edges with foil or pie crust shield. Bake pie for 20 minutes. Remove foil and continue baking for 25 minutes or until knife inserted in center comes out clean.
5) Let pie cool completely on a wire rack before cutting. Store pie in refrigerator.
Some people prefer to serve with some whipped cream, I prefer mine just as it is without adding whipped cream.
1 - Pie Crust
3 - Large eggs (room temperature)
2/3 - cup organic sugar
2 - tablespoons all-purpose flour
1 - 14-ounce can organic coconut milk, well stirred (not cream of coconut)
1- cup whole milk
1 1/2- cups unsweetened shredded coconut
1/4 - teaspoon salt
1 1/2- teaspoons coconut extract
1) In a medium bowl, whisk eggs and sugar until fluffy, about 1-2 minutes. Stir in flour. Add coconut milk, whole milk, shredded coconut, salt, and coconut extract. Let sit for 15 minutes.
2) Meanwhile preheat oven to 350
3) Pour filling into pie.
4) Cover pie crust edges with foil or pie crust shield. Bake pie for 20 minutes. Remove foil and continue baking for 25 minutes or until knife inserted in center comes out clean.
5) Let pie cool completely on a wire rack before cutting. Store pie in refrigerator.
Some people prefer to serve with some whipped cream, I prefer mine just as it is without adding whipped cream.
Oh boy, does this sound good!
You have my vote! LET'S GO J-RUD!😇
1 - Pie Crust
3 - Large eggs (room temperature)
2/3 - cup organic sugar
2 - tablespoons all-purpose flour
1 - 14-ounce can organic coconut milk, well stirred (not cream of coconut)
1- cup whole milk
1 1/2- cups unsweetened shredded coconut
1/4 - teaspoon salt
1 1/2- teaspoons coconut extract
1) In a medium bowl, whisk eggs and sugar until fluffy, about 1-2 minutes. Stir in flour. Add coconut milk, whole milk, shredded coconut, salt, and coconut extract. Let sit for 15 minutes.
2) Meanwhile preheat oven to 350
3) Pour filling into pie.
4) Cover pie crust edges with foil or pie crust shield. Bake pie for 20 minutes. Remove foil and continue baking for 25 minutes or until knife inserted in center comes out clean.
5) Let pie cool completely on a wire rack before cutting. Store pie in refrigerator.
Some people prefer to serve with some whipped cream, I prefer mine just as it is without adding whipped cream.
https://thegourmandmom.com/2011/11/06/coconut-custard-pie/ - ( New Window )
Benkert's Bakery in Centereach made the best ever back when the old man Benkert was still alive.
Benkert's Bakery in Centereach made the best ever back when the old man Benkert was still alive.
I think the best I ever had was from the Wyckoff Bakery in Wycoff NJ. They closed down years ago, but those were excellent.