Friday, March 21, 2008

Coconut Custard Pie

Lemon juice and toasted coconut are combined to give this pie a unique twist and flavor. I thought about foregoing the lemon juice (lemon and coconut, hmmm?) and doing vanilla extract instead, but the lemon flavor became very subtle once baked. Toasted coconut mixed into the filling, gives it a chewy texture. This pie was simple to make and very yummy. Vanilla, almond or rum flavoring would pair well with the coconut, but if you want to try something slightly different stick with the lemon juice.
This recipe comes from the Pie and Tart book by William-Sonoma.

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