"Put the Lime in the Coconut" Custard Pie by Christine Fiedovowicz
Crust:
1 1/2 cups flour
1/2 cup + 1TBSP shortening
1 tsp salt
4 tbsp water with 1 tsp vinegar
Filling:
1 14oz Can Condensed Milk
9oz cream of coconut
1 cup heavy cream
1 Tsp coconut extract
1/2 tsp vanilla extract
4 large eggs beaten
Topping:
4 oz Lime curd
1/2 cups shredded/flake coconut - sweetened
Crust:
Mix flour and salt, cut shortening into flour mixture then add water/vinegar mixture. Form into one disk and refrigerate.
Roll out into 9 in pie pan. Prebake crust at 425 for 20 minutes.
Filling:
Blend eggs with rest of ingredients and pour into prebaked crust. Bake at 300 degrees on bottom 3rd rack for about 1 hour
Let cool completely, spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.
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