Renee's Kitchen Adventures

Friday, March 15, 2013

Coconut Custard Pie


I love a good pie.  A pie with less guilt is even better.

This coconut custard pie fits the bill.  It's a delicious treat that could not be any easier.  I used a store-bought refrigerated crust as the base.  The filling is just a few ingredients whipped together with a whisk.  Super simple.  The coconut custard filling tastes very decadent, yet a nice sized piece (1/8th of the pie) will only cost you 7p+.  This is a very lightly sweet pie, but with the addition of the coconut, I think it's just perfect. 

The hardest thing about making this pie is the wait.  Once it's baked, you need to cool it and refrigerate it overnight.  Now THAT takes some patience!  lol 


I think this pie would be a lovely addition to your Easter holiday table.

Apparently, yesterday was National pi day...and I missed it! :(  But have no fear, this is my "one day late" post honoring yesterday!  haha


Coconut Custard Pie
adapted from HERE


Servings - 8   Serving size - 1/8th of pie   Points Plus per Serving - 7 Points+
Calories - 232.5,   Total Fat - 13.2g,   Carb. - 28.8g,   Protein - 5.4g,   Fiber - 0.6g


1 refrigerated pie crust (1/2 package)- I used Pillsbury
2 cups 1% milk
4 large eggs
1/2 cup granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. coconut extract (optional)
pinch of salt
2/3 cup sweetened flake coconut, divided

1.  Preheat oven to 350 degrees F.  

2.  Place pie crust dough into a 9" pie plate and form into a bottom crust.  Set aside.

3.  In a small saucepan, heat the milk to just scald.  Take off heat.  (you can also do this in the microwave)

4.  In a large bowl, whisk together the eggs, sugar, extracts and salt.  Slowly add the warm milk ( just a little at time to temper the eggs) Whisk together well.  

5.  Carefully pour the custard into the pie shell.  Measure out the coconut, then take about 2 TBS out of the 2/3 cup and set aside.  Sprinkle the remaining coconut on top of the custard.  

6.  Bake in oven for 45 -50 minutes, or until the custard is set.  Remove from oven and allow to cool.  Cover with plastic wrap and place in refrigerator overnight ( or for atleast 2 - 3 hours )  Just before serving, take reserved coconut, and toast up in a dry nonstick skillet over medium heat.  Top pie with the toasted coconut.  Serve immediately.  

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I was actually amazed at just how good this pie was.  Such simple ingredients.  No water bath, and yet the custard filling turned out perfect.  As stated above, this is not an overly sweet pie.  I actually think it's just perfect.  

Yup, coconut makes me think of Easter.  So do eggs, chocolate, asparagus and lemon.  Do any ingredients or foods make you think of Spring or Easter?  


   


  

6 comments:

  1. Yesterday may have been "pi day"....but this is perfect for "after pi means PIE" day. Have a great Friday Renee.

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  2. That would be perfect for Easter! Love the toasted coconut. :D Happy Friday!

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  3. Coconut Pie was always one of my Grandma's favorites, but I'm sure it was nothing "light" about her version ;-)

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  4. This looks delicious! I love a good coconut pie, and this looks divine. I will have to try this out as well as a few of your other recipes!

    Thanks from http://gingerlockskitchen.com/

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  5. Oh, this sounds really good. It would be a perfect dish for Easter. Not sure if the fam is getting together this year or not, if so it looks like I found what I'll be bringing! I imagine the overnight wait is the hardest ;)

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  6. oh my gosh so yum! I love coconut- I actually though- wow! Perfect Easter pie (when I saw your post title).

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