Posted by gabber1981 on Jul - 24 - 2012 under Baking, Coconut, Dessert, Featured, Pie, Sweet
Ingredients
  • 1 (9-inch) pre-baked pie crust
  • 2 cups (480 ml) milk
  • 3 eggs
  • 1 cup (240 ml) of sweetened coconut flakes
  • 1/2 (120 ml) cup sugar
  • 6 tablespoons all-purpose flour
  • 1 tablespoon (15 ml) butter, unsalted
  • 1 teaspoon (5 ml) vanilla extract
  • 1/8 teaspoon (.625 ml) salt
  • 2 cups (480 ml) whipped topping, thawed
For Topping
  • 1/4 cup (60 ml) of sweetened coconut flakes, toasted
Cuisine: Cooking time: 5 - 8 mins Serving: 6 - 8 people

Another first for me, and it was delicious! My taste buds are still doing a jig.

If you liked the other coconut pie that I posted, you’ll love this one.  It requires a little more work, but it is still very easy.  Well, easy as long as your stove top doesn’t burn your custard like it did mine.

Here in China, I have a gas stove and I hate it with a passion.  I have burned and ruined so many dinners and desserts that it is no longer funny.  (Well, it was never funny, but you understand.)  Because so many things have burned, I took great caution in making my pie flling.  I stirred it constantly.  I stirred it quickly.  But after only a few minutes, I started to smell the ever so familiar burnt smell.  At first, I had hoped it was just the drippings that I had spilled, but soon it got stronger.  And then I started to notice the little black flecks.  It had definitely burned.  Defeated, I poured the burnt pie filling into the pie crust and put it into the refrigerator to set.

After a few minutes of pouting in the living room, my husband convinced me to toss out the burnt filling and to try again.  This time, however, instead of cooking the pie filling in a pan over the fire, I put the pan in a skillet, and filled the bottom of the skillet with water.  When you don’t have a double boiler, you do what you have to.  This method took a lot longer, probably 30 minutes, but it worked.

If you have an evil stove top, I suggest the double boiler route.  If your stove top plays well with your pots and pans, then the other way should be fine.  However, just in case, use extreme caution!  There’s no point in you crying, too.  And if you think I don’t cry when I ruin something in the kitchen, here’s proof.

That is genuine sadness on my face.  If you look at the other picture below, you can really see how different the second one turned out.

Well, like always, I hope that you enjoy it and may your tears be few!

Instructions

1.  In a medium sauce pan, whisk together the milk, eggs, coconut, sugar, flour, butter, vanilla extract and salt.  Cook over medium heat for 5 – 8 minutes until thickened.

2.  Either make and pre-bake a crust or purchase one from the store and follow the package directions.  I made mine.

3.  Pour the the cooked filling into the pre-baked pie crust.  Chill the pie for 4 hours, or until it is set.

4.  Once the pie is set,  spread the whipped topping over the pie.

5.   Pre-heat the oven to 300 F.  Place the remaining coconut on an aluminum sheet.  Bake for 20 minutes, stirring every 5 minutes so that the coconut toasts evenly.

6.  Sprinkle the toasted coconut over the whipped topping.

7.  Cur and serve or keep chilled until ready to serve.

Meal: Food type:

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