I know I’ve mentioned what a sweet tooth I have on numerous occasions, but once again it came into play in planning dinner for my wonderful dad and stepmother who came over the other weekend and helped us install our new oven and dishwasher (if you’re wondering neither was terribly difficult to install, the dishwasher took the longest and the oven was absurdly heavy). To say thank you for their help we had planned to do LB’s Chicken Lynn and I decided a dessert was necessary and settled on a custard pie, since it wouldn’t require the oven – which was about to be ripped out of the wall! This was a good choice since the oven was only partially installed by 6pm. We ended up going out for dinner, but coming back and enjoying the perfectly set and chilled pie.
This recipe is a combination of two – the wild coconut crust came from this blog and the custard came from Everyday Food. Because I’m basically incapable of sticking with directions and recipes, they have some slight variations. And I’m pretty sure I’ll be adding a layer of chocolate to the top of this next time I make it, possibly the same type I used on these.
3 c unsweetened coconut
¼ c sugar
½ c (1 stick) butter
In a large sauté pan over medium heat melt the butter. Add the sugar and the coconut and cook until coconut is browned. Press the coconut mixture into a pie pan and chill.
Coconut Custard (Am planning on making this custard again, but turning it into ice cream!)
½ c sugar
1/3 c cornstarch
¼ tsp salt
1 c whole milk
1 can (14oz) lite coconut milk
4 large egg yolks
2 Tbs unsweetened shredded coconut
In a medium sauce pot, whisk together the sugar, cornstarch and salt. Slowly add whole milk, whisking the whole time, until the sugar and cornstarch are dissolved. Whisk in the coconut milk, yolks and shredded coconut.
Whisking constantly, cook over medium heat until mixture begins to thicken. Remove from heat and pour into prepared crust, smoothing top with a spatula. Chill for at least 4 hours before serving.