We had three parties to attend yesterday: two kids' birthday parties and one faculty schmoozer type grill party for my husband's work. While at birthday party number one, husband casually mentions that we are supposed to bring something to the faculty party. And it was requested that the something be a pie. Made by me. Instead of braving the Saturday crowds at Whole Foods to pick up strawberries and rhubarb (besides I'm making those for husband's birthday this week in keeping with tradition), I made another Coconut Custard Pie since I had the ingredients on hand. I also finally got to try the recipe using coconut milk instead of cow's milk. I think the coconut milk made the pie lighter and fluffier somehow, though I have no quantitative evidence to support that. Anyway, here's the quick recipe (adapted from a recipe in the Penzey's spice catalog):
Coconut Custard Pie (makes one 8" pie)
ingredients:
pre-cooked bottom pie crust
2 eggs
3/4 c. plus 2 T. granulated sugar
1/4 c. flour
1/2 t. baking powder
1/8 t. salt
1 c. coconut milk (not low-fat)
1 t. vanilla extract
1 t. coconut extract
4 T. melted unsalted butter
3.5 oz. sweetened flaked coconut
Preheat oven to 350 F. Beat eggs in a large bowl. With the exception of the coconut, add the remaining filling ingredients and beat well. Fold in the coconut. Pour into pre-baked pie crust. Bake at 350 F for 44 minutes. Center should still be a little bit jiggly. Allow to cool. I like to eat it when it's still a touch warm. Refrigerate after it's been out for more than a day.
Current Pie Tally: 165
