Impossible Coconut Custard Pie:Super Easy Recipe
Discover the charming blend of flavors in coconut custard pie, where the sweetness of sugar, the richness of coconut, and the warmth of vanilla dance together. Explore the textural contrast between the flaky, crumbly crust and the velvety smooth custard filling, creating a symphony of sensations in every bite
Ingredients
For Crust
- 1 cup Unsweetened coconut shreds
- ½ cup Honey
- ¼ cup Ground nuts
For Filling
- 2 cans Full-fat coconut cream [13.5oz]
- ½ cup Honey
- ½ cup Vanilla extract
For Topping
- 1 cup Whipped cream
Instructions
- In a medium bowl, combine the coconut shreds, honey, and ground nuts or almond flour whatever you are using.
- Mix well until the ingredients are evenly combined. They will resemble coarse crumbs after combining evenly.
- Now press the crumb mixture carefully into the bottom and sides of a 9-inch pie plate.
- Prick the bottom of the crust several times with a fork.
- Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until it is golden brown and set.
- Remove the crust from the oven and let it cool completely before filling
Filling
- In a large bowl, blend together the full-fat coconut cream, honey and vanilla extract by whisking them.
- Pour the filling into the cooled crust you have prepared earlier.
- Smooth the top of the filling with a spatula or the back of a spoon.
- Refrigerate the pie for at least 4 hours, or overnight, before serving.