Lunch: Rich Coconut Custard Pie

Ingredients

1 package all-ready piecrusts
5 large eggs
1 1/2 c. milk
1/2 c. granulated sugar
.67 c. cream of coconut (see note)
1 1/2 c. sweetened flaked coconut
1 1/2 c. heavy cream
1 tbsp. rum
1/2 c. coconut shreds

Instructions

Heat oven to 425 degrees F.
Unfold one piecrust onto sheet of wax paper; brush with water. Top with second piecrust and second sheet of wax paper; roll crust out to 13-inch round. Peel off top sheet of wax paper; invert crust over 9-inch pie plate. Peel off remaining wax paper; fit crust into pie plate, leaving 1-inch overhang.
Brush underside of crust overhang with water; turn edge under. Flute edge as pictured by placing tip of one index finger against inside edge of crust; with thumb and index finger of other hand on outside edge, pinch crust into sharp V shape. Repeat to flute completely. Using tines of fork, prick bottom of crust; freeze crust 10 minutes.
Press sheet of foil into chilled crust; fill with dried beans; bake 10 minutes. Meanwhile, in small bowl using fork, lightly beat egg white; set aside.
Remove foil and beans from crust; brush bottom and sides of crust with egg white. Bake crust 7 to 8 minutes longer, just until shell looks golden; do not overbake. Cool completely on wire rack; reduce oven temperature to 325 degrees F.
While crust cools, in large bowl using wire whisk, beat eggs, egg yolk, milk, 1/3 cup sugar, and cream of coconut to blend well; stir in flaked coconut. Pour filling into crust; bake 50 to 55 minutes until top is lightly browned and slightly puffed. Center will still be soft. Cool on wire rack.
Meanwhile, in large bowl with electric mixer at high speed, beat cream, remaining sugar, and rum until stiff peaks form. Swirl cream over pie; decorate, if desired, with toasted coconut shreds.

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