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Coconut Custard Pie

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Ingredients

  • 1-9" pie crust (your favorite recipe or frozen pie crust)
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 3/4 cup flaked coconut

Flaked coconut combined with Andre Prost Coconut Milk makes a rich and flavorful custard pie.

Time

  • 25 minutes to assemble
  • 35-40 minutes to bake
  • Total time: 60-65 minutes

Yield

  • 8 Servings

Directions

  1. Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking.  Line pie crust with parchment paper or wax paper.
  2. Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes. Set on wire rack.
  3. Remove weights with parchment paper (save for other pie shell baking). Reduce oven temperature to 350°F. 
  4. While pie crust is baking, add eggs, sugar, vanilla extract, coconut extract and salt to a mixing bowl.  Beat well and set aside.
  5. Mix 1/4 cup of Coconut Milk and cornstarch in a medium saucepan until cornstarch is completely dissolved.
  6. Stirring constantly over a medium heat (being careful not to boil), add remaining Coconut Milk and cook until Coconut Milk begins to thicken. Remove from heat.
  7. Whisking constantly, pour hot Coconut Milk (a small amount at a time) into egg mixture.  Pour coconut mixture into pre-baked pie shell and sprinkle with coconut.
  8. Bake 35-40 minutes or until the custard is firmly set.   Cool on wire rack. Serve warm or cold.
  9. Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or wax paper.
  10. Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes. Set on wire rack.
  11. Remove weights with parchment paper (save for other pie shell baking). Reduce oven temperature to 350°F.
  12. While pie crust is baking, add eggs, sugar, vanilla extract, coconut extract and salt to a mixing bowl. Beat well and set aside.
  13. Mix 1/4 cup of Coconut Milk and cornstarch in a medium saucepan until cornstarch is completely dissolved.
  14. Stirring constantly over a medium heat (being careful not to boil), add remaining Coconut Milk and cook until Coconut Milk begins to thicken, about 2 minutes. Remove from heat.
  15. Whisking constantly, pour hot Coconut Milk (a small amount at a time) into egg mixture. Pour coconut mixture into pre-baked pie shell and sprinkle with coconut.
  16. Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold.

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