Coconut Custard Pie

July 12, 2010, 1:28 pm
Filed under: Dessert | Tags: coconut

from Macy’s “Great Gatherings” recipe book; recipe by Cat Cora.

Preheat the oven as appropriate for the crust you are using and bake. Remove from oven and let cool completely on a wire rack before filling.
Adjust the oven temperature to 325 degrees. Spread teh coconut on a rimmed baking sheet, place in the oven, and toast, stirring once or twice, for 5 to 10 minutes, or until lightly golden and fragrant. Pour onto a plate to cool.
In a saucepan, stir together the sugar, flour, and salt, place over medium heat, and slowly add the milk while stirring constantly. The cook, stirring constantly, for 5 to 7 minutes, or until the mixture has begun to thicken and is bubbly. Reduce the heat to low and continue to cook, stirring, for 2 minutes longer, or until thickened. Remove from heat.
In a small bowl, beat the egg yolks just until blended. Gradually whisk in 1 C of the hot milk mixture, then slowly whisk the combined mixtures into the milk mixture remaining in the saucepan. Return the pan to medium-high heat and bring to a gentle boil, stirring constantly. Cook, stirring constantly, for 2 minutes, or until the mixture is thick and custardy. Remove from the heat.
Add the butter, 1 C of the coconut, and the vanilla to the hot mixture and stir to mix well. Pour the hot filling into the baked pie crust and let cool completely. If not serving immediately, cover and refrigerate for up to 3 days. Top with the remaining 1/2 C coconut just before serving.

NOTES & SUBSTITUTIONS: I served this with vanilla & honey ice cream and browned peaches and it was delicious!

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