Coconut Milk Pie With Lemon |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Living in the Far East you become acquainted with ingredients not usual to the United States. Coconut milk is a staple in many countries. Fresh coconut is soft, not dry, and refreshing to eat, but coconut flakes will have to do the job unless you have a fresh coconut. Ingredients:
1 (9 inch) baked deep dish pie shells |
2 1/2 cups coconut milk |
1 cup white sugar |
3 egg yolks, beaten |
1 teaspoon coconut extract |
1/4 teaspoon salt |
5 tablespoons cornstarch |
2 cups coconut flakes |
2 teaspoons lemon juice |
1/4 cup water |
Directions:
1. In medium saucepan heat 21/2 cups coconut milk.
2. Add 3/4 white sugar, 3 beaten egg yolks, coconut extract, salt and 4 tablespoons cornstarch together. Add slowly to the hot.
3. mixture.
4. Whisk until mixture starts to thicken. Turn heat down, whisk until glossy and thick.
5. Add coconut flakes and fold into mixture.
6. Cool about 30 minutes.
7. In saucepan add lemon juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/2 cup water, heat on low, stirring until glossy. Set aside.
8. Stir coconut filling until fluffy, pour into pie pan. Spoon lemon glaze over the top. Chill until serving.
9. Note: Sometimes I substitute powdered white sugar when making the lemon glaze. Also you can add a few drops of yellow food coloring.
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