Coconut Custard Pie Recipe
In a few words, Coconut Custard Pie is described as heavenly, superb and outstanding. The flavor of coconut makes this dish all the more appetizing. If it is an impressive Dessert that you require, then this dish is the answer. In my estimation, if one is a chef, one needs to have a personal recipe of Coconut Custard Pie, just like I do.
Ingredients
Crust
3/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons plus 2 teaspoons margarine
1/4 cup plain low-fat yogurt
Filling
2 cups skim milk
2 envelopes (two 4-ounce servings each) reduced-calorie custard mix
2 tablespoons plus 2 teaspoons shredded coconut, toasted
Directions
Crust:
In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix thoroughly to form dough.
Form dough into a ball; wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
Preheat oven to 400°F.
Between 2 sheets of wax paper roll dough, forming a 10-inch circle about 1/8 inch thick.
Carefully remove paper and fit dough into a 9-inch pie plate; fold under any dough that extends beyond edge of plate and flute or crimp edge.
Using a fork, prick bottom and sides of pie shell; bake until lightly browned, 15 to 20 minutes.
Remove pie plate to wire rack and let cool; while crust is cooling, prepare filling.
Filling:
In 1-quart saucepan heat milk just to a simmer (do not boil); add custard mix and cook over low heat, stirring constantly, until powder is completely dissolved, about 1 minute.
Stir in coconut and remove from heat; let cool slightly, then pour into cooled crust.
Cover and refrigerate until firm, about 1 hour.
In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix thoroughly to form dough.
Form dough into a ball; wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
Preheat oven to 400°F.
Between 2 sheets of wax paper roll dough, forming a 10-inch circle about 1/8 inch thick.
Carefully remove paper and fit dough into a 9-inch pie plate; fold under any dough that extends beyond edge of plate and flute or crimp edge.
Using a fork, prick bottom and sides of pie shell; bake until lightly browned, 15 to 20 minutes.
Remove pie plate to wire rack and let cool; while crust is cooling, prepare filling.
Filling:
In 1-quart saucepan heat milk just to a simmer (do not boil); add custard mix and cook over low heat, stirring constantly, until powder is completely dissolved, about 1 minute.
Stir in coconut and remove from heat; let cool slightly, then pour into cooled crust.
Cover and refrigerate until firm, about 1 hour.
