Sunday, December 30, 2012

Coconut Custard Pie

I made this for Christmas this year and was adored by all!!  I found it in Real Simple magazine.
14 oz can Sweetened condensed milk
13.5 can coconut milk
3 large egg yolks
1/4 tsp kosher salt
flaked or shredded coconut

Parbaked 9 inch pie crust (use this recipe, poke holes in the bottom with a fork and cook for 10 minutes to before adding filling to "parbake" it)

Whisk together sweeteened condensed milk, coconut milk, egg yolks, and kosher salt.   Pour into the Parbaked pie crust and bake at 325 until the center is set by still slightly wobbly.   (Recipe says 50-60 minutes, but baked mine 70 min).  Let cool, then chill until firm, 4-5 hours.  Before serving, top with 1/4 Cup Flaked coconut.   I added more... and was probably too much.