Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, in a flash, shortcut coconut custard pie. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In a flash, shortcut coconut custard pie is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. In a flash, shortcut coconut custard pie is something that I have loved my whole life.
In a flash, shortcut coconut custard pie This is so quick and easy! Waiting for it to cook is the hardest part. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut.
To begin with this recipe, we have to prepare a few ingredients. You can have in a flash, shortcut coconut custard pie using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make In a flash, shortcut coconut custard pie:
- Get pie mixture
- Take 1 cup whole milk
- Get 1 cup heavy cream
- Make ready 1 1/4 cup shredded sweetened coconut
- Prepare 1 1/2 cup flour
- Prepare 4 large eggs
- Take 2 tsp pure vanilla
- Get 5 tbsp butter, cut into small chunks
- Get 2 oz full fat cream cheese
- Get 3/4 cup sugar
- Get 4 dash of allspice
Add the butter, eggs, vanilla and milk. Traditional Coconut Custard Pie is very sweet. Most recipes call for a full cup of sugar. The pie from the cider mill was much less sweet, so my tastebuds expect less sugar.
Steps to make In a flash, shortcut coconut custard pie:
- Preheat oven to 350°F.
- Butter and flour a 9" pie pan.
- In a blender add all ingredients except for allspice.
- Pulse 10 times, then blend 10 seconds.
- Pour into pie plate. Add on dashes of allspice. Put plate on cookie sheet and cook for 55 minutes.
- Cool 1 hour than refrigerate 1 more hour. Then serve and enjoy.
- Recipe by taylor68too
Like magic, it layers into a crust, custard, coconut topping. The main difference between custard pie and cream pie is that custard pie filling is baked in the shell while cream pie filling is cooked on the stove and then used to fill a pre-baked crust. I'm not going to write the foundation paste recipe up, because there is just too much variability in flour and humidity and whatnot. Pour the coconut custard filling into the pie crust. Sprinkle the top of the pie filling with a little nutmeg if desired.
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