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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 1 basic pie crust, rolled and fitted into a 9-inch pie plate
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 can ( 14 oz.) coconut milk
- 4 large egg yolks
- 1/2 cup sweetened shredded coconut, toasted
Method
- 1. Preheat oven to 400 F. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
- 2. While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
- 3. Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
- 4. Pour custard from bowl into cooled crust; smooth top with rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with toasted coconut.
