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Name: Coconut Custard Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: FILLING; 2 cups Milk separated; 1/3 cups Sugar; pinch Salt; 1/3 cups Cornstarch; 3 large Eggs; 4 tablespoon Butter softened; 2 teaspoon Vanilla; 1/2 cup Coconut toasted; TOPPINGS; 1 cups Heavy cream; 2 tablespoon Sugar; 1 teaspoon Vanilla; 1/2 cup Coconut milk

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INGREDIENTS

FILLING
2 cups Milk ; separated
1/3 cups Sugar
pinch Salt
1/3 cups Cornstarch
3 large Eggs
4 tablespoon Butter ; softened
2 teaspoon Vanilla
1/2 cup Coconut ; toasted
TOPPINGS
1 cups Heavy cream
2 tablespoon Sugar
1 teaspoon Vanilla
1/2 cup Coconut milk

Servings

INSTRUCTIONS

Pre-bake crust.

Combine 2 cups milk, sugar, and salt in pan. Whisk once to mix and bring to a boil over low heat.

Place 1/2 cups coconut milk or coconut cream in mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into egg mixture. Return milk and sugar mix to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl. Press plastic wrap against the surface of the filling and chill.

After the filling has cooled, fold in 1/2 cup toasted sweetened coconut. After covering the pie with the whipped cream, (you may add up to 1/4 cup coconut cream to the cream before whipping it to replace the sugar). Sprinkle the whipped cream with 1/2 cup toasted coconut.

To finish, whip the cream with sugar and vanilla. Spread the cream over the filling making sure it touches the edges fo the crust all around.

NOTES

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Coconut Custard Pie

FILLING
2 cups Milk separated
1/3 cups Sugar
 pinch Salt
1/3 cups Cornstarch
3 large Eggs
4 tablespoon Butter softened
2 teaspoon Vanilla
1/2 cup Coconut toasted
 TOPPINGS
1 cups Heavy cream
2 tablespoon Sugar
1 teaspoon Vanilla
1/2 cup Coconut milk

Pre-bake crust.

Combine 2 cups milk, sugar, and salt in pan.  Whisk once to mix and bring to a boil over low heat.

Place 1/2 cups coconut milk or coconut cream in mixing bowl and whisk in cornstarch, then eggs.  Return milk and sugar mixture to a boil over low heat then whisk about a third of it into egg mixture.  Return milk and sugar mix to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil.  Allow to boil, whisking constantly for about 30 seconds.  Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl.  Press plastic wrap against the surface of the filling and chill.

After the filling has cooled, fold in 1/2 cup toasted sweetened coconut.  After covering the pie with the whipped cream, (you may add up to 1/4 cup coconut cream to the cream before whipping it to replace the sugar).  Sprinkle the whipped cream with 1/2 cup toasted coconut.

To finish, whip the cream with sugar and vanilla.  Spread the cream over the filling making sure it touches the edges fo the crust all around.

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Nutrition

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Serving Size: 1 Serving (1052g)
Recipe Makes: 4 Servings

Calories: 3179
Calories from Fat: 2658 (84%)

Amt Per Serving		% DV

	Total Fat 295.3g	394 %
	Saturated Fat 180.6g	903 %
	Monounsaturated Fat 84.4g
	Polyunsanturated Fat 12.6g
Cholesterol 1770.8mg		545 %
Sodium 627.5mg		22 %
Potassium 930.7mg		24 %
Total Carbohydrate 105.3g		31 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 104.2g
Protein 39.8g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3179

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