Coconut Custard Pie I
This was a request, I'm not a fan of coconut, but I'm told it is PERFECTION!
I read the reviews and reduced the Sugar to 1c and changed the milk to half & half. I also took the advice of others and mixed the ingredients as intended. Then I added tin foil to the crust after 15 minutes.
As far as setting? It comes out toothpick clean after 50 minutes but still shifts in the pan, so I let it really set in the fridge overnight. The recipe should really suggest this. It was perfect after that and should be chilled.
I just finished mixing another (SO simple & easy) and am licking the bowl myself. It's delicious.
Some claimed greasy? I didn't reduce the butter, but I did soften it (leave out or microwave for 10 seconds). I think the greasy taste may be from lumps that settled, then melted when baking. Soften and blend til smooth. This worked for me, not greasy AT ALL, just YUMMY!
I'm going to try this custard recipe and use blueberries or raspberries instead of the coconut. I think that will be delicious.
2 users found this review helpful
Nov. 27, 2013