1 sweet dough -- for a 1 crust
1 pie,
1 above
1 filling:
1 large , fresh coconut, about 1 1/2
1 pounds
2 cup milk
3/4 cup sugar
1 tsp vanilla extract
4 large eggs
1 tiny pinch freshly grated
1 nutmeg
1 one 9 inch pyrex pie pan
A Recipe for
Old Fashioned Coconut Custard Pie
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This Recipe for Old Fashioned Coconut Custard Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
Vanity is the food of fools. |
| Anonymous |
If you enjoy this Old Fashioned Coconut Custard Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This is a recipe for Old Fashioned Coconut Custard Pie from the recipe cookbook of Recipes-to-go (Fruit)
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Food Tip |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Food Tip |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Prepare and chill the dough. Set a rack at the middle level of the
oven and preheat to 350 degrees. Use a large nail or an ice pick to
puncture one of the three eyes on the coconut (only one can be
punctured so you will need to try each until you find it). Drain the
coconut milk out over a bowl. Strain it to remove any flecks of shell
and reserve it. Place the coconut on the oven rack and bake it until
it cracks, about 10 to 15 minutes. Remove the coconut from the oven
and let it cool slightly. Remove shell (it will come away easily),
then cut the coconut meat into 8 or 10 pieces. With a vegetable
peeler, remove brown skin. Coarsely grate 1 cup coconut, either by
hand or in the food processor, and reserve it for the filling.
Process the remaining coconut until it is very fine. In a large
saucepan over low heat, scald the milk until there are bubbles around
the edges. Add the finely processed coconut. Remove from the heat and
allow the mixture to cool completely. Pour it through a fine strainer
into a bowl; press coconut to extract as much moisture as possible.
In 3 or 4 batches, place coconut in the corner of a clean dish towel
and wring out over bowl to extract all remaining liquid. (If you
wish, you can toast the wrungout coconut, though it will have very
little flavor remaining after soaking in the milk.) Measure the coco
nut flavored milk and add more milk, if necessary, to make 2 cups.
(This may be done earlier in the day or even the day before and set
aside tightly covered in the refrigerator.) Pour into a bowl and
whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut
milk. Stir in the reserved coarsely grated coconut. Set a rack in the
lowest level of the oven and preheat to 350 degrees. Roll out the
dough for the bottom crust and arrange in pan. Pour filling into pie
crust. Bake the pie for about 45 minutes, until the crust is baked
through and the filling is set, but not over-cooked. After the pie
has baked for 30 minutes, check it frequently so it does not
over-cook. Once the pie is wobbly textured when the pan is gently
shaken, remove it from the oven; it will continue to cook for a few
minutes longer after it is removed from the oven. If the pie is over
baked, it will be heavy and watery. Cool the pie on a rack. OLD
FASHIONED CUSTARD PIE: Omit coconut. Add 1/2 cup heavy or light cream
to the milk. Mix sugar with 1 teaspoon cornstarch before adding to
milk. Bake as above. Yield: one 9-inch pie
Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18
Date: Tue, 15 Oct 1996 20:20:24
~0500
Serves: 1
Old Fashioned Coconut Custard Pie Recipe brought to you by Recipes To-Go