"Put The Lime In The Coconu" Custard Pie
Ingredients
Crust
- 1 1/2 cups flour
- 1/2 cup + 1 TBSP shortening
- 1 tsp salt
- 4 tbsp water with 1 tsp vinegar
Filling
- 1 14oz can condensed milk
- 9oz cream of coconut
- 1 cup heavy cream
- 1 Tsp coconut extract
- 1/2 tsp vanilla extract
- 4 large eggs beaten
Topping
- 4 oz Lime curd
- 1/2 cups shredded/flake coconut - sweetened
Temperature: 425 ° F
Instructions
2010 Custard Category
CRUST:
Mix flour and salt, cut shortening into flour mixture then add water/vinegar mixture. Form into one disk and refrigerate.
Roll out into 9 in pie pan. Prebake crust at 425 for 20 minutes.
FILLING:
Blend eggs with rest of ingredients and pour into prebaked crust. Bake at 300 degrees on bottom 3rd rack for about 1 hour
Let cool completely, spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.
Serves 8-10
Instructions
2010 Custard Category
CRUST:
Mix flour and salt, cut shortening into flour mixture then add water/vinegar mixture. Form into one disk and refrigerate.
Roll out into 9 in pie pan. Prebake crust at 425 for 20 minutes.
FILLING:
Blend eggs with rest of ingredients and pour into prebaked crust. Bake at 300 degrees on bottom 3rd rack for about 1 hour
Let cool completely, spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.
Serves 8-10
