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| Individual Coconut Custard Pie |
| Yields: 9 Pies. Use 4” x 7/8” False Bottom Pie Tins |
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| Ingredients for Filling |
12 Egg Yolks
4 oz Sugar
1 small can Coconut Milk
1/4 cup Heavy Cream
3 tbsp Coconut Rum
Zest & Juice of One Lime
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| Ingredients for Crust |
18 oz Nilla Cookie Crumbs
1 cup Melted Whole Unsalted Butter (cooled to
room temp.)
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| Ingredients for Assembly |
1 cup Whipped Cream
2 cups Toasted Coconut
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| Method for Crust |
• Combine cookie crumbs with room temp. butter,
mix thoroughly. Use a 1/4 cup measuring cup
packed tightly in each individual pie tin.
Form
to the bottom and sides of the tins.
Bake at
325 degrees for 12 minutes.
Rotate and cook for
another 12 minutes.
Remove and cool before
filling.
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| Method for Filling |
• Combine sugar, coconut milk, heavy cream, rum,
zest and juice in a heavy bottom sauce pan and
scald. Remove from heat and reserve.
• Whip egg yolks until pale in color. Add small
amount of scalded liquid to the whipped yolks
while stirring with whisk. Take yolk mixture and
add it to the rest of the liquid in the pot.
Put on
low to medium heat and stir constantly with a
rubber spatula until it thickens and starts to
bubble.
• Transfer mixture to a stainless steel bowl and
put over an ice bath. Stir mixture until cool to
the touch. Pour filling into cooled pie shells,
fill 3/4 of the way to the top. Refrigerate
overnight to set.
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| Method for Assembly |
• Remove from tin. Place pie on decorative plate.
Fill pie with whipped cream and top with
toasted coconut. |
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