Have I made it perfectly clear how much I love coconut?
I've just discovered how to make a perfect coconut custard pie--and not only is it great for a regular 8" pie, it's perfect as a tart base. It makes it's own soft crust, has a soft, creamy filling, and when topped with fruit, this is a show-stopper.
Here it is, topped with freshly-picked blackberries (a gift from a friend) and extra flaked coconut:
Doesn't that look divine?
I also brought a big pan of this pie-tart base to a friend's house for a bbq on Sunday, where I grilled some cut-up nectarines and plums, which topped the tart. It was quite impressive, and everyone seemed to enjoy it--even the children! Sorry about the terrible photo--it was taken with a cell phone camera at the party. You get the idea, anyway.
Quick Coconut Custard Pie and Tart Base
Serves 6
4 eggs
2 cups milk
1/2 cup all-purpose flour
3/4 cup sugar
1 tablespoon vanilla extract
1 cup shredded unsweetened coconut
6 tablespoons butter, melted
Combine all ingredients in a blender or food processor and pulse for 1 minute to thoroughly combine. Pour into a greased pan.
If for a pie, pour into a greased 8-inch pie plate; if for a tart(s), spoon into buttered tart shell(s).
Bake in a preheated 350*F oven for 30 minutes; reduce heat to 300*F for another 15-30 minutes, or until filling is golden on top and edges are just barely browned. The filling will still be wobbly, but as it cools the filling will firm up.
Top with grilled or fresh fruit and garnish with additional flaked coconut, if desired.
4 comments:
Whoa this looks great! And I happen to have some unsweetened coconut in my cupboard from my last trip to an Indian grocery!
Yay! Make some! Make some! I could eat this stuff EVERY DAY.
This looks incredibly yummy and I want it. Why did I have to bring my tart pan to Hong Kong and leave it there?
I used a small sheet pan--I think it's 1/8 sheet or something like that. A double recipe worked perfectly. You could always do it in a pie plate and put fruit on top.
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