French Coconut Custard Pie
Print recipe | Serves | 8-12 |
| Meal type | Dessert |
This pie beats the fronds off coconut cream pie, for flavor, texture and delectability. Next to Shaker Lemon Pie, it's my favorite winter pie. This pie has southern roots, created by New Orleans and Charleston cooks who found a delicious tribute to the fresh coconuts arriving from French Guiana to their port cities. Tom | Tall Clover Farm
Ingredients
- 3 large eggs (beaten)
- 1 1/2 cup sugar
- 1 cup cream (don't skimp, use cream ;-))
- 1 tablespoon flour
- 1/2 cup butter (melted, cooled)
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 Zest whole lemon
- 1 cup flaked coconut (unsweetened preferred)
- 1 pastry shell (unbaked)
Directions
| Step 1 | |
| Preheat oven to 350 degrees F, place baking sheet on middle shelf. Start with beaten eggs, and add one ingredient and then mix until fully incorporated. Then add next ingredient until fully incorporated and so on. | |
| Step 2 | |
| Once mixture is smooth and creamy (with lumps from coconut flakes), pour custard mixture into an unbaked pie or tart shell. Do not overfill, as the custard rises when baked. | |
| Step 3 | |
| Place pie on middle shelf on the baking sheet. | |
| Step 4 | |
| After 20 minutes, check for browning and rotate pie on the baking sheet to even out browning if need be. Bake another 20 minutes or until the custard filling has risen and is brown and firm. | |
| Step 5 | |
| Feel free to ignore baking times as the pie tends to run on its own timeline. Just check it out every 10-15 minutes. It's ready to remove from the oven with the top is puffed up a bit, no jiggling in the middle and custard surface is a golden brown. | |