The other day I was out to dinner with my mom. I ordered a soup and salad, so naturally I had to have dessert. My mom and I both ordered Coconut Cream pie, which we BOTH absolutely love. Unfortunately my mom called me up all disappointed because it didn’t taste good. I didn’t even get to try it because my husband ate every last bite when I got home! Honestly though I couldn’t really get his opinion on how it tasted because he eats just about everything I bring home…
So this last week I was flipping through Cooking with Chef Brad wondering what recipe I was going to make and I spotted his recipe for Coconut Custard Pie! I stopped looking right then and even though I had never made a pie before, I decided to rise to new heights and satisfy my mom’s hunger for coconut pie. Now I hate to ruin the ending…but SHE LOVED IT, and it was a crowd pleaser.
I made the crust first, so let’s get those ingredients together!
***Chef Brad suggests covering the pie with foil and pie weights, but I didn’t have pie weights so I used spoons and they worked just fine.***
Bake the pie crust for 12 minutes. Remove the foil and weights, and cook for 9 more minutes.
While the curst is cooling gather the ingredient for the coconut custard filling
This pie turned out really good, but just so you are aware it’s not coconut cream pie. It’s coconut custard pie but it was delicious nonetheless, so don’t let that stop you from making it!
So until next time…