Coconut Custard Pie II Chef John Recipes
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| Coconut Custard Pie II |
"Competing for 'best pie in the world' prize. With its caramelized topping, this custard pie is something special."
Ingredients :
- 4 eggs
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups milk
- 1 cup flaked coconut
- 1 (9 inch) unbaked pie crust
- 1/4 cup packed brown sugar
- 2 tablespoons butter, softened
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H50M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.
- Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.
- Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.
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