Saturday, March 3, 2012

Coconut Custard Pie

This is a little embarrassing. Whenever possible, I like having step-by-step photos to show you how easy it is to make a particular dish, and how mouth-watering the results often look. My face is a little red, because when I made this simple Coconut Custard Pie for guests a day or two ago, everyone ate it so fast that I didn’t have a chance to take a photo of the finished product. Whoops! 
You’ll have to use your imagination … Think of a golden brown coconut topping and a lovely custard filling! This is one of those very easy pies that separates into layers all by itself to form a base (technically, not a “bottom crust”), a filling, and a topping. It’s quick to make - and as you’ve just read, it’s also quick to eat!
Coconut Custard Pie:
4 eggs
½ c. margarine or butter
½ c. flour
2 c. milk (preferably whole milk)
¾ c. granulated sugar
1 c. sweetened long-thread coconut
2 tsp. vanilla extract or 1-½ tsp. coconut extract
Preheat oven to 350 deg. F. Place all ingredients in blender goblet, blending at high speed in short bursts until thoroughly combined. Scrape down sides of blender and mix again. Pour into lightly greased deep-dish 9-in. pie pan or 1-½ qt. (1.5 L) casserole dish. Bake 40-to-45 min. Pie will be slightly runny and soft at the center. Do not over-bake or coconut topping will burn. Allow to set at least 1 hr. at room temperature. Serves 8.

Add all ingredients to blender
Blend at high speed

Pour into lightly greased deep-dish pie pan

Fill to top of pie pan

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