Post by chief_cook2 on Feb 24, 2007 18:33:32 GMT -6
Lemon & Coconut Custard Pie
1 unbaked 9-inch pie crust with a 3/8-inch rim, chilled
4 large eggs
3 tablespoons orange marmalade
1/3 cup lemon juice
2 tablespoons cornstarch
1 1/3 cups milk
2/3 cup heavy cream
1/2 cup granulated sugar
1 tablespoon grated lemon rind
1 cup flaked coconut
Place the rack in the lower third of the oven and preheat the oven to
425 degrees. Prick the pie crust with a fork. Place a piece of foil,
shiny side down, in the crust and fill halfway with pie weights or
dried beans. Bake at 425 degrees for 12 minutes. Take the pie from
the oven and remove the foil and weights. Lower the oven temperature
to 350 degrees.
In a mixing bowl beat the eggs until blended. Brush the crust,
including the rim, with 2 tablespoons of beaten egg. Return it to the
oven and bake 12 minutes. Remove the crust from the oven and spread
the marmalade over the bottom.
Increase the oven temperature to 375 degrees. In a small bowl or
measuring cup whisk the lemon juice and cornstarch to dissolve the
cornstarch. In a saucepan heat the milk and cream until hot.
Add the sugar to the eggs and beat until blended. Add the lemon juice
mixture and lemon rind, the milk mixture, and coconut. Bake 35 to 40
minutes or until a knife inserted 1-inch from the edge comes out
clean. The center will not be set but will continue to cook after it
comes out of the oven. Cool on a wire rack.
1 unbaked 9-inch pie crust with a 3/8-inch rim, chilled
4 large eggs
3 tablespoons orange marmalade
1/3 cup lemon juice
2 tablespoons cornstarch
1 1/3 cups milk
2/3 cup heavy cream
1/2 cup granulated sugar
1 tablespoon grated lemon rind
1 cup flaked coconut
Place the rack in the lower third of the oven and preheat the oven to
425 degrees. Prick the pie crust with a fork. Place a piece of foil,
shiny side down, in the crust and fill halfway with pie weights or
dried beans. Bake at 425 degrees for 12 minutes. Take the pie from
the oven and remove the foil and weights. Lower the oven temperature
to 350 degrees.
In a mixing bowl beat the eggs until blended. Brush the crust,
including the rim, with 2 tablespoons of beaten egg. Return it to the
oven and bake 12 minutes. Remove the crust from the oven and spread
the marmalade over the bottom.
Increase the oven temperature to 375 degrees. In a small bowl or
measuring cup whisk the lemon juice and cornstarch to dissolve the
cornstarch. In a saucepan heat the milk and cream until hot.
Add the sugar to the eggs and beat until blended. Add the lemon juice
mixture and lemon rind, the milk mixture, and coconut. Bake 35 to 40
minutes or until a knife inserted 1-inch from the edge comes out
clean. The center will not be set but will continue to cook after it
comes out of the oven. Cool on a wire rack.