Coconut Custard Pie (A Taste of Thai)

By zircon50

Ingredients

• 1 homemade or frozen 9" pie crust
• 4 large eggs
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 teaspoon salt
• 1-13.5 oz can Coconut Milk
• 1 tablespoon cornstarch
• 3/4 cup sweetened flaked coconut

Preparation

Step 1

Step 1
Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or wax paper.

Step 2
Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes. Set on wire rack.

Step 3
Remove weights with parchment paper (save for other pie shell baking). Reduce oven temperature to 350°F.

Step 4
While pie crust is baking, add eggs, sugar, vanilla extract, coconut extract and salt to a mixing bowl. Beat well and set aside.

Step 5
Mix 1/4 cup of Coconut Milk and cornstarch in a medium saucepan until cornstarch is completely dissolved.

Step 6
Stirring constantly over a medium heat (being careful not to boil), add remaining Coconut Milk and cook until Coconut Milk begins to thicken, about 2 minutes. Remove from heat.

Step 7
Whisking constantly, pour hot Coconut Milk (a small amount at a time) into egg mixture. Pour coconut mixture into pre-baked pie shell and sprinkle with coconut.

Step 8
Bake 35-40 minutes or until the custard is firmly set. Cool on wire