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Coconut Custard Pie (From Coconut Milk Can) Recipe

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This recipe for Coconut Custard Pie (From Coconut Milk Can) is from The Bush Family Memories of Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 9" pie crust, unbaked
4 large eggs
l/2 cup sugar
l/2 teaspoon vanilla extract
l/2 teaspoon coconut extract
l/4 teaspoon salt
1 - 13.5 oz can Coconut Milk, divided
1 tablespoon cornstarch
3/4 cup flaked coconut
Directions:
Directions:
Preheat oven to 400º. If using frozen pie crust, thaw 15 minutes before baking., Line crust with parchment paper. Fill with uncooked rice or beans. Bake 12 min.
Set on wire rack. Remove weights and reduce oven to 350º

Add eggs, sugar, vanilla and coconut extracts and salt to mixing bowl. Beat well.

Whisk l/4 cup Coconut Milk and cornstarch in saucepan until cornstarch is dissolved. Stirring constantly over medium heat (do not boil) add remaining Coconut Milk.

Cook until it begins to thicken. Remove from heat. Whisking constantly, slowly drizzle hot Coconut Milk into egg mixture.

Pour mixture into pre-baked pie shell. Sprinkle with coconut. Bake 35-45 minutes or until custard is firmly set. Cool on wire rack.

Can serve warm or cold.
Personal Notes:
Personal Notes:
One I want to try. Sounds yummy

 

 

 

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