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Coconut Custard Pie
Impress your family and friends with this simple but delectable
dessert that will please even your most discerning guest. Serve with
pistachio ice cream.
Makes two 9-inch (23 cm) pies
INGREDIENTS
Two 9-inch (23 cm) store-bought
pie crusts
1 cup (250 mL) frozen grated
coconut, thawed
1 can (12 oz/354 mL) evaporated milk
1 can (14 oz/396 mL) condensed milk
½ cup (125 mL) granulated sugar
4 eggs, lightly beaten
3 Tbsp (45 mL) dark or spiced rum
2 tsp (10 mL) pure vanilla extract
2 tsp (10 mL) almond extract
1/4 tsp (1 mL) ground nutmeg
1. Preheat oven to 350˚F (180˚C).
2. Dock 2 store-bought or homemade pie crusts with a fork and bake for 5-10 minutes. Set aside.
3. In a large bowl using a hand-held mixer, combine all remaining ingredients and mix on the first speed setting for 2 minutes.
4. Pour filling into pie shells and bake, about 30–35 minutes or until set in the center. Let cool for 10 minutes and serve warm with chocolate shavings and your favourite ice cream.
