Friday, December 9, 2011

Crustless Coconut Custard Pie - December Bake-A-Thon Day 4

Crustless Coconut Custard Pie


Yes, I know I am very late running, five days behind, for Champa's challenging December Bake-A-Thon, but if the gods are in my corner, I should have every post up to speed before the next BWW. BWW is very dear to me, and I know that it is growing on you, too, but it is a major commitment which is just starting to show chinks in my armor (more about that in the next post. No, I'm not giving it up, but just retooling a bit for greater efficiency.)

So let me leave you now with a timeless classic baked the more easily since the whole of it is tipped in a blender before pouring into a pie plate. Out of desperate necessity, I commandeered a recipe off a bag of sweetened coconut, making a few minor tweaks along the way. It lists vanilla extract, but other flavoring agents such as orange, lime, or rose, I do believe would each individually enhance the wobbly filling with an elusive aroma and flavor that would be hard pressed to overwhelm the realm of coconut. A rich and sweet dessert, it will serve 8-12 easily depending on appetite.

Amazing Coconut Pie - Slightly modified from the Baker's Angel Flake Recipe.

Ingredients

4 eggs
2 cups milk
1 stick butter, slightly softened and cut into cubes
3/4 cup sugar
1/2 cup self-rising flour (make sure it has baking powder in it)
1 teaspoon vanilla extra, or other flavoring of your choice
1 1/3 cups sweetened shredded coconut flakes

Method

Preheat oven to 350° F, and line the middle rack with foil or an aluminum cookie sheet. Set ungreased 1-inch pie pan on protected rack.

Reserve 1/3 coconut flakes.

Add all ingredients into a blender container. Set speed to blend, pulsing every 15 seconds to ensure uniform batter. Even so, coconut flakes will rise to top. Carefully pour mixture into pie pan. Bake for 35 minutes or until lightly, uniformly golden, then sprinkle reserved coconut flakes on top. Bake another 10-15 minutes. Do not over bake. Remove carefully and promptly from oven to cooling rake. Transfer pie to refrigerator after 15 minutes to let fully cool to set the custard. Make first cut with a knife, but use a wedged pie cutter for subsequent wedges. --

Please note the links to the other four of us stall worth bakers who are making the utility company very happy by burning fuel.
Champa
Veena
Priya
Preeti

14 comments:

  1. I have everything at home needed to make this pie. I might make it sometime this week. It is absolutely stunning.

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  2. divine! That is a great idea. A bit like flan, in fact...

    Cheers,

    Rosa

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  3. OMG this is amazing. Would love to try it out. Can you please tell me 1. 1 stick butter is how many grams/cups?
    2. Can I use sugara nad coconut as we do not get sweeten coconut here? If so how much sugar about 1 cup will be enough?
    Thanks.

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  4. Oh wow, I would be excited to cut into that. It look heavenly.

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  5. One of the first desserts I ever made as a newlywed and I still love it! Looks delicious and love your color scheme.

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  6. Well of course anything that has the words custard pie in it gets my vote! Looks lovely.

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  7. thanks for sharing this wonderful recipe dear..;)
    Tasty Appetite

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  8. the products of your bakeathon looks so good! wish i were in your kitchen. ;-)

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  9. Yum!! Seems simple(ish) enough. Me thinks I'll have to give this one a try... :)

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  10. This looks AMAZING!!! I love love love coconut cream pie. Being crustless, this would be that much easier to get together. Yum!

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  11. This sounds like a good recipe, the kind of cake that is no fuss and everybody likes :-).

    Ciao
    Alessandra

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