Coconut custard pie
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Coconut custard pie
  Coconut    Custard    Pie  
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22210. Report a problem with this recipe.
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      Title: Coconut custard pie
 Categories: Taste
      Yield: 4 Servings
 
      9    Inch pie crust, prepared or
           Home made
           For the filling:
  2 1/2 c  Heavy cream
      3 c  Grated fresh coconut
      4 lg Eggs
    1/3 c  Sugar
      2 ts Vanilla
    1/2 c  Grated toasted coconut
           Lightly whipped cream and
           Additional toasted coconut
           For garnish
 
  Trim the edge of the shell, leaving a 1/2 inch overhang. Crimp the
  edge over the shell decoratively. Prick the dough with a fork and
  chill for 30 minutes. Preheat the oven to 400 degrees. Line with wax
  paper, weight and bake the shell in the lower third of the oven for
  15 minutes. Remove the wax paper and rice. Reduce the oven
  temperature to 375 degrees and bake the shell for 10 minutes more or
  until golden. Transfer the shell to a rack and let cool.
  
  Reduce the oven temperature to 350 degrees and butter the second pie
  plate. In a saucepan bring the heavy cream to a simmer, stir in 2
  cups of the fresh coconut, remove from the heat and let the mixture
  stand for 20 minutes, or until it is room temperature. Transfer the
  coconut milk to the food processor and blend it for 1 minute. Strain
  the mixture through a sieve lined with cheesecloth to extract all of
  the liquid, and add the eggs, sugar, vanilla and salt. Stir in the
  remaining 1 cup coconut and pour the custard into the pie plate. Put
  the pie plate in a larger pan, add enough hot water to the pan to
  come halfway up the sides of the plate and bake in the middle of the
  oven for twenty minutes or until the edges of the custard are set.
  The center of the custard will still be a bit loose. Add additional
  toasted coconut to the top of the custard and bake for another
       10    minutes.
  
  Yield: 1 9-inch pie
  
  Suggested wine -1986 Chateau Climens (Sauternes - Barsac)
  




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Recipe ID 22210 (Apr 03, 2005)

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