Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Custard Pie
25 minutes to assemble
35-40 minutes to bake
Total time: 60-65 minutes
35-40 minutes to bake
Total time: 60-65 minutes
8 Servings
25 minutes to assemble
35-40 minutes to bake
Total time: 60-65 minutes
35-40 minutes to bake
Total time: 60-65 minutes
8 Servings
Flaked coconut combined with A Taste of Thai Coconut Milk makes a rich and flavorful custard pie.
Ingredients
- 1 homemade or frozen 9" pie crust
- 4 large eggs
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- 1-13.5 oz can Coconut Milk
- 1 tablespoon cornstarch
- 3/4 cup sweetened flaked coconut
Directions
- Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or wax paper.
- Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes. Set on wire rack.
- Remove weights with parchment paper (save for other pie shell baking). Reduce oven temperature to 350°F.
- While pie crust is baking, add eggs, sugar, vanilla extract, coconut extract and salt to a mixing bowl. Beat well and set aside.
- Mix 1/4 cup of Coconut Milk and cornstarch in a medium saucepan until cornstarch is completely dissolved.
- Stirring constantly over a medium heat (being careful not to boil), add remaining Coconut Milk and cook until Coconut Milk begins to thicken, about 2 minutes. Remove from heat.
- Whisking constantly, pour hot Coconut Milk (a small amount at a time) into egg mixture. Pour coconut mixture into pre-baked pie shell and sprinkle with coconut.
- Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold.
In This Recipe
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