Receta Coconut Custard Pie
Coconut Custard Pie
Coconut Custard Pie is an old-fashioned dessert. It's one of my favorites. This is a quick-to-make pie that makes it's own crust! Everything is done in the blender!
- 2 cups milk
- 1 cup sugar
- 4 eggs
- 1/2 cup all-purpose flour
- 6 Tbsp. butter, melted
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup coconut
In a blender, combine first seven ingredients. Cover and blend for 10 seconds; scrape sides if necessary. Blend another 10 seconds. Add coconut and blend for 2 seconds. Pour into a greased 10-inch pie plate.
Bake at 350 degrees F. for 45-55 minutes or until a knife inserted near center comes out clean. Serve warm.
Ok, so in total this take about 22 seconds and maybe 2 minutes to put all the ingredients in the blender! This should be in the Guiness World Records.
Coconut Macaroons
14 oz. sweetened coconut
14 oz. condensed milk
1 tsp. vanilla
2 egg whites, at room temp.
1/4 tsp. salt
Preheat oven to 325 degrees F. Combine coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed with electric mixer until they form medium-firm peaks. Fold in egg whites. Drop batter onto greased baking sheet using an ice cream scoop or large pastry cone. Bake 25-30 minutes.
It's really a delicious pie, not too sweet and the coconut caramelizes around the edges. Enjoy!
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