Coconut Custard Pie

Recipe Ingredients

1		Sheet frozen puff pastry - thawed
4		Eggs
2/3 cup	131g / 4.6oz	Sugar
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	592ml	Milk
1 teaspoon	5ml	Vanilla extract
1/2 cup	46g / 1.6oz	Shredded unsweetened coconut
2 tablespoons	30ml	Rosewater

Recipe Instructions

Heat the oven to 425 degrees.

Roll out the pastry in a 10-inch circle and place in a 9-inch pie pan (Do not use a deep dish pan). Trim the edges and crimp. Bake the pastry until it is puffed up and lightly browned, 15 minutes. Remove it from the oven, flatten it with your hands and let rest 5 minutes.

Meanwhile, beat the eggs lightly in a mixing bowl, add the sugar and salt, and beat until well mixed. Gradually beat in the milk and vanilla, then strain through a fine sieve. Stir in the coconut and rosewater. Place the pie pan on a baking sheet and pour the filling into the pastry shell.

Bake the pie 15 minutes. Reduce the temperature to 350 degrees and bake until the pie is browned on top and a toothpick inserted in the center comes out clean, 40 minutes. Let the pie rest on a wire rack and serve warm; store leftovers in the refrigerator.

This recipe yields 8 servings.

Each serving: 368 calories; 294 mg sodium; 114 mg cholesterol; 22 grams fat; 10 grams saturated fat; 36 grams carbohydrates; 8 grams protein; 0.31 gram fiber.

Source:
The Los Angeles Times, 02-06-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.