The name says it all, honey. I tore this one out of the newspaper a few years ago because the words made my mouth water. It may not be the prettiest bird in the flock, but dress it up with a little lime zest or fresh fruit and you're in for a sublime experience!Lime in the Coconut Custard Pie
13.5 oz. can coconut milk (not lite)
1 c. sweetened coconut flakes
4 eggs
1/2 c. frozen limeade concentrate
1/2 c. frozen limeade concentrate
1/2 c. sugar
1/4 c. flour
1/2 tsp. coconut extract
1/4 tsp. salt
9 inch deep-dish pic shell, frozen or homemade
Preheat oven to 400*, and set rack at lowest position. Combine all ingredients but pie shell in a blender and give it a good whirl. Pour into pie shell and bake 15 min. Reduce oven to 350* and bake 40 more min. Cool on rack for 30 min. Refrigerate until cold before slicing.
Preheat oven to 400*, and set rack at lowest position. Combine all ingredients but pie shell in a blender and give it a good whirl. Pour into pie shell and bake 15 min. Reduce oven to 350* and bake 40 more min. Cool on rack for 30 min. Refrigerate until cold before slicing.
P.S. I use frozen pie shells and end up with an extra cup of batter. This cooks nicely in buttered ramekins for 10 min. less than the pie. It should be slightly jiggly when you pull it out, this is a custard, not a cheesecake! And whatever you do, don't taste it until it is cold.
2 comments:
don't you have a recipe for Wingers wings sauce?
Something very similar, yes. Would ya'll like to see it? I'll dig it up.
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