Tuesday, October 30, 2012

Coconut custard pie

As you guys all know, we had a hurricane yesterday. I didn't want to be stuck without pie during a hurricane, so I threw together this little baby. This may be the easiest pie I've ever made, with four ingredients that get whisked together and poured in a par-baked pie crust. Then you bake it for about an hour and ta-da! Delicious pie! Oh, and in the last 10 minutes, toss some coconut onto the baking sheet holding the pie and toast it up to toss on top. 

Coconut custard pie

1 pie crust
1 can sweetened condensed milk
1 can coconut milk
a pinch of salt
3 egg yolks
a big handful of coconut flakes or shreds

Par-bake your pie crust based on the instructions on the package. I baked mine for 35 mins at 400 covered with foil and weighted down with weights. 
Turn down the oven to 325. Whisk together the rest of the ingredients. Pour into your pie crust, and bake 50-60 minutes. In the last 10 minutes, scatter the coconut on the cookie sheet to toast. The pie is done when the center is set but its still slightly wobbly. Sprinkle coconut over the top, and cool completely before serving. This is best served cold or at room temperature. 

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