Impossible Coconut Custard Pie
Impossible Coconut Custard Pie. Coconut cheesecake, vanilla custard and a layer of chocolate all on a coconut macaroon crust. The heavy flour sinks to the bottom of the dish and pretends it's pastry;
The light coconut floats to the top to make a kind of crust or topping; I probably used about 1 & 1/3 cup. Often, a custard pie is baked at a high temperature for about 15 minutes, then turned to a lower temperature to finish baking.
I Didn't Have Buttermilk So I Used Regular Milk That I Let Sit Out For 30 Minutes With A Tablespoon Of Lemon.
Often, a custard pie is baked at a high temperature for about 15 minutes, then turned to a lower temperature to finish baking. The reason this pie is impossible is because the ingredients separate into three layers while baking. This was a wonderful, custard pie.
Very Little Flavor, And Usually Less Expensive Than “Virgin” Coconut Oil.
(1/2 stick) butter 2 cups milk 1 tsp. Cover and blend on high 15 seconds. And the egg and milk stay happily in the middle making a delicious custard.
Grease Pie Plate, 10X ½ Inch.
We like this pie because the filling makes its own crust. If you are making a custard pie, don’t prink the crust; Coconut cheesecake, vanilla custard and a layer of chocolate all on a coconut macaroon crust.
I Made Two Versions Of This Crust, One Using Refined (For Pumpkin Pie) And One Using Virgin, For A Coconut Custard Pie.
Heat oven to 350℉ (180℃). I probably used about 1 & 1/3 cup. The light coconut floats to the top to make a kind of crust or topping;
I Didn't Use The Full Amount Of Sugar.
The heavy flour sinks to the bottom of the dish and pretends it's pastry; Bake until knife inserted in centre comes out clean, 50 to 55 minutes, cool. All the ingredients are mixed in an electric blender, poured into a pie plate, sprinkled with coconut, and baked up into a rich custardy pie.
