SMS- Coconut Custard Pie

It's our turn to post for Sweet Melissa Sundays! We chose Coconut Custard Pie, because our family loves coconut- and who can resist a custard pie?

The recipe was super simple- everything for the custard was made in a blender and just poured in. It's even easier if you happen to use pre-made pie dough (though the recipe actually calls for All Butter Pie Dough).

Besides the baking time, everything was made fairly quickly- and it all turned out wonderfully delicious! The custard was sweet, creamy, and did not have an overwhelming coconut taste. The only thing a bit off was how the crust turned a bit soggy due to the custard, but it worked. Don't mix in the coconut with the custard mix; place the coconut directly onto the pre-baked pie shell, and then pour in the custard. Recipe follows!

Coconut Custard Pie Recipe

Ingredients

Pie crust:

1 pre-baked 9-in. pie shell

Coconut custard filling:

3 large eggs

1/2 cup sugar

2/3 tsp. cornstarch

1/4 tsp kosher salt

1 cup heavy cream

2/3 cup whole milk

1 tbs pure vanilla extract

pinch ground cinnamon

Pinch freshly ground nutmeg

1 cup sweetened coconut

1 1/2 tbs unsalted butter at room temp.

1. Preheat the oven to 325 degrees.

2.In a blender, pulse the eggs until pale yellow(15 sec.)

3. Add sugar, cornstarch, and salt. Pulse for another 15 sec.

4. Add heavy cream, milk, vanilla, cinnamon and nutmeg. Pulse blend for 30 seconds more.

5. Sprinkle coconut evenly over bottom of pre-baked pie shell.

6. Pour in the custard.

7. Dot the top with small pieces of butter.

8. Bake for 50-55 min or until golden and set.

9. remove to a wire rack to cool.

It's best served warm, but it taste great cold as well!

This pie keeps for 3 days refrigerated and tightly wrapped in plastic wrap (if it is not finished by then).

On a side note, look how our first try at macarons turned out! They formed beautiful feet, and had super smooth domes.

Thanks so much for baking with us! Go take a look at other members!

Till Next Time,

Your Fellow Bakers