7 October, 2020
Coconut Custard Pie
For most of my adult life my father lived more than a thousand miles away. Shortly after I graduated high school he and my mother divorced and he moved away. My childhood memories of baking in the kitchen with him I’ll cherish forever. Everyone that knew my father knew of his decadent desserts. So in honor of what would have been his 76th birthday I though I’d share his Coconut Custard Pie recipe.
Ingredients:
- 9 inch unbaked pie shell
- 1 1/2 cups sweetened coconut flakes, divided
- 3 eggs
- 14 oz can sweetened condensed milk
- 1 1/4 cups Hot water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp nutmeg
Instructions:
Preheat oven to 425
Place unbaked pie shell in pie pan.
To “finish” the edge on the pie crust cut away excess leaving about one inch of dough hanging over the pie plate and tuck it under itself. There are many ways to do a decorative edge on a pie crust but for this one I just used a fork.
Bake at 425 for 8 minutes, set aside to cool. While the pie shell is baking toast 1/2 cup of coconut.
**NOTE** the coconut takes waaaay less than 8 minutes! So keep an eye on it. I can’t tell you how many times I have burned a batch of coconut.
In a large bowl beat eggs, milk, vanilla, salt and nutmeg until well blended. Slowly add in hot water while mixing. Stir in 1 cup of coconut.
Carefully pour into prepared pie crust and sprinkle with toasted coconut.
Bake for 10 minutes at 425 then reduce oven temp to 350 and bake for an additional 25 – 30 minutes. Keep a close eye on it, once the crust looks golden brown you can carefully cover it with foil to create a pie crust shield, this will prevent the crust from burning.
Let cool completely before slicing