Put the Lime in the Coconut
Put the Lime in the Coconut Custard Pie Christine Fiedorowicz, Denver, CO 2010 APC Crisco National Pie Championships Amateur Division 1st Place Custard CRUST 1 ½ cups flour ½ cup plus 1 tablespoon shortening 1 teaspoon salt 4 tablespoons water with 1 teaspoon vinegar FILLING 14 oz can condensed milk 9 oz cream of coconut 1 cup heavy cream 1 teaspoon coconut extract ½ teaspoon vanilla extract 4 large eggs, beaten TOPPING 4 oz prepared, store bought lime curd ½ cup shredded/flake coconut, sweetened For the crust: Preheat oven to 425°F. Mix flour and salt together. Cut shortening into flour mixture, then add water/vinegar mixture. Form into one disk and refrigerate. Roll out and place into 9-inch pie pan. Prebake crust for 20 minutes. Use extra crust to cut out stars and place on top crust. For the filling: Preheat oven to 300°F. Blend eggs with rest of ingredients and pour into prebaked crust. Bake on bottom 3rd rack for about 1 hour. For the topping: Let pie cool completely. Spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.
©2019 All Rights Reserved. Online Marketing by Chisano Marketing Group.