Coconut Pie

Name: Coconut Pie
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 Pie shell; 2 lb Raw beans (for the weight); 1 8x8 size Tin foil; 8 oz Whole milk; 8 oz Coconut milk; 1 cup Sugar; 1 Whole eggs; 2 Egg yolks; 1 cup Sugar; 3 tbsp Cornstarch; 2 tbsp Butter; 2 cup Coconut flakes or fresh strain coconut meat ( you can buy fresh at the asian market, fresh or frozen)

Maria Sheryl Legaspi @cook_3593902

Oxnard, California

One of my favorite dessert. Love this.

Maria Sheryl Legaspi @cook_3593902

Oxnard, California

One of my favorite dessert. Love this.

Saved

Ingredients

40 mins

8 servings

1Pie shell
2 lbRaw beans (for the weight)
18x8 size Tin foil
8 ozWhole milk
8 ozCoconut milk
1 cupSugar
1Whole eggs
2Egg yolks
1 cupSugar
3 tbspCornstarch
2 tbspButter
2 cupCoconut flakes or fresh strain coconut meat ( you can buy fresh at the asian market, fresh or frozen)

Saved

Steps

40 mins

1

Pre heat oven at 450 degreese F. Make sure the pie shell is frozen.
2

Place the beans with foil on the pie shell. (These prevent the pie from rising). Bake it for 10 minutes, then lower the heat to 375 degreese F. Remove the beans and bake for another 10 minutes or until golden brown.
3

Combine the milk and the first sugar in the sauce pan. Cook in low heat until simmer. Set aside.
4

While heating the milk, Combine sugar, cornstarch and eggs in a bowl. Mix until smooth. Add the heated milk in the egg mixture slowly. Make sure you stir the egg mixture while you pouring the milk in to it. (It will prevent from curdling). Put back in the sauce pan and cook it at low heat until simmer or till the mixture thickened. Stir it once in a while.
5

Fold coconut in the mixtur until combined. Add the butter at the end. Stir until combined. Pour it in the chilled pie shell. Cover the top with plastic wrap. Let it chill.