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
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.