Cooking with Love

with Gianna Conte    (Jan)

Coconut Custard Pie

Every summer I would make this pie for my family. It was so creamy and cold....on a hot day it was better than ice cream. All you need is a blender.

In blender container add:

1 cup whole milk

2/3 cup sugar

1/2 tsp salt

3 Tbsp corn starch

3 eggs

1 cup coconut

3 Tbsp flour

After blending, you will also need:

One cooked pie shell

1 additional cup of milk

1 tsp pure vanilla

2 Tbsp butter

Whipped cream/Cool whip

Blend all ingredients except pie shell for 20 seconds.

Pour into saucepan - add 1 extra cup of milk.

Cook on moderate heat, stirring constantly until thick and stiff. Careful not to burn!

Remove from heat, then add 1 tsp of pure vanilla and 2 Tbsp of butter. Mix well.

Pour into pie shell and chill in the refrigerator.

Before serving, add whipped cream or Cool Whip on top.

Serve! Now bow to the applause.

Coco for Coconut

Coco for Coconut

Comments

22.01.2020 22:47

Jan Conte

So sorry, it has been removed.

22.01.2020 22:35

Don't Sweat The Recipe

The image of the coconut cream pie is copyrighted by Don't Sweat The Recipe. You DO NOT have permission to use this image.



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.