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| Blogs > RelaxedandFun102 > Food, Sex, and More Food |
Coconut Custard Pie
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Coconut Custard Pie This is a very easy and tasty pie to make and because it's so easy, it's wonderful as a gift or to bring to a party. It's almost and can be, a non bake pie. There are 3 components to this pie, the crust, the filling and the topping. For the crust, you can either use a standard roll out crust or a graham cracker crust. I like to use a graham crust because it's easier. For a standard roll out crust, you can make one yourself as you would for an apple pie and such or buy one in the frozen section of the supermarket. If you use a graham cracker crust, you can make one without cooking or bake it. I bake it for 15-20 minutes at 350. Use one package of graham crackers and pulverize in a food processor or in a zip lock bag using a rolling pin. Melt 1/3 stick of butter in the microwave and mix in the graham crackers. Then dump in a gas pie plate and push out starting with the middle using the flat bottom of a glass. Using the bottom of the glass again, push up against the sides starting from the bottom. You can also use your fingers to help. Then refrigerate for 30 minutes to allow the butter to harden. When done, bake in the oven for 15-20 minutes careful not to burn. Today I used cinnamon graham crackers, last week I used chocolate graham crackers. When the crust has been baked, you can now start on the toasted coconut and the filling. The filling really is a pudding and it's so easy to make. You can use the ingredients below to make the filling as a pudding, you can add banana slices to it for a banana pudding pr filling for a pie. Put 1 cup of coconut in a skillet and toast on low heat regularly stirring as not to brown or burn. You want to remove the moisture, very very lightly tan as to bring out the coconut flavor. You want to use a 2 1/2 or 3 quart pot. Add 3 cups of milk and 3 eggs. For the milk I use 1 1/2 cups of 4% milk with 1 can of Goyo coconut milk. To this I add 2/3 to 3/4 cup of sugar, 1 1/2 tsp vanilla, 1 tsp dark rum, 1 tsp coconut extract, 1/4 tsp salt, 3 Tb butter, and 1/4 cup of cornstarch as the thickening agent. At some point as soon as the coconut is toasted, add 2/3 cup to this mixture before it thickens! Beat the mixture well with a teflon whisk then turn to low medium heat and start stirring using the whisk. You must keep stirring. I use the teflon whisk.for stirring and occasionally will use a silicon spatula to scrape the bottom and sides. About 8 minutes later it will start thickening. Once it starts thickening, it will thicken fast. Once the filling starts to sputter, throw out filling at you! Turn the stove to low and mix just a little bit longer until the right consistency. Pour the heating filling into the pie crust and sprinkle the remaining toasted coconut on top. Refrigerate for several hours. You can serve this as is without a topping or make a meringue or whipped cream topping. You can flavor the whipped cream with vanilla, or coconut extract, and powdered sugar but granulated sugar can be used. You can do a whipped cream topping along the whole top or just along the edges. |
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Yum! That sounds wonderful
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Awesome. I love this. "Rules for happiness: something to do, someone to love, something to hope for.”― Immanuel Kant .
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