Creed's Seafood & Steaks

499 N. Gulph Rd., King of Prussia, PA 19406
610-265-2550

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Individual Coconut Custard Pie

Yields: 9 Pies. Use 4” x 7/8” False Bottom Pie Tins

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

Ingredients for Crust

18 oz Nilla Cookie Crumbs
1 cup Melted Whole Unsalted Butter (cooled to room temp.)

Ingredients for Assembly

1 cup Whipped Cream
2 cups Toasted Coconut

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.

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.

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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