Coconut Custard Pie
- Number of Servings: 12
Ingredients
1 (9 inch) unbaked pie crust (not frozen, just unbaked)3 eggs, beaten3/4 cup granulated sugar1/4 teaspoon kosher salt1 tablespoon vanilla extract1 egg separated12 oz. can fat free evaporated milk1 cup skim milk1 cup unsweetened shredded coconut
Preheat oven to 400°F
Separate one egg… white in one small bowl, yolk in a separate small bowl.
In a medium saucepan, combine the milk and evaporated milk. Heat until just starting to boil – be sure to watch it because it will go from barely simmering to heavy boiling rather quickly. Remove from heat and set aside.
In a large bowl, using a hand mixer, combine the one egg yolk, the three whole eggs (beaten), sugar, salt and vanilla. Mix thoroughly.
Slowly… slowly add in the hot milk mixture continuing to beat continuously so that the egg mixture already in the bowl does not “cook”. Once the hot milk mixture is completely blended in, add in the coconut and mix well.
Place the unbaked pie crust on a cookie sheet lined with a silicon mat. Brush the insides (bottom, sides and top) with the egg white to help prevent the crust from getting soggy. Carefully pour the custard mixture into the pie crust.
Bake for 35 minutes. The filling should be just about set… Not so jiggly that it’s like liquid but also not so totally firm that it’s solid.
Remove from oven and cool on rack. When pie is just about room temperature place in refrigerator and chill for at least 2 hours before serving.
Serving Size: Makes 12 servings.
Separate one egg… white in one small bowl, yolk in a separate small bowl.
In a medium saucepan, combine the milk and evaporated milk. Heat until just starting to boil – be sure to watch it because it will go from barely simmering to heavy boiling rather quickly. Remove from heat and set aside.
In a large bowl, using a hand mixer, combine the one egg yolk, the three whole eggs (beaten), sugar, salt and vanilla. Mix thoroughly.
Slowly… slowly add in the hot milk mixture continuing to beat continuously so that the egg mixture already in the bowl does not “cook”. Once the hot milk mixture is completely blended in, add in the coconut and mix well.
Place the unbaked pie crust on a cookie sheet lined with a silicon mat. Brush the insides (bottom, sides and top) with the egg white to help prevent the crust from getting soggy. Carefully pour the custard mixture into the pie crust.
Bake for 35 minutes. The filling should be just about set… Not so jiggly that it’s like liquid but also not so totally firm that it’s solid.
Remove from oven and cool on rack. When pie is just about room temperature place in refrigerator and chill for at least 2 hours before serving.
Serving Size: Makes 12 servings.
Nutritional Info Amount Per Serving
- Calories: 217.4
- Total Fat: 10.0 g
- Cholesterol: 62.4 mg
- Sodium: 186.0 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 0.9 g
- Protein: 5.2 g
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