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Blueberries thrive in acidic, boggy soil and are native to North America. The Americans have several names for the fruit, including hurtleberry, bilberry and whortleberry. Native Americans found blueberries extremely versatile - they developed the practice of drying them in the sun and using them to flavour cakes; they also pounded them and added them to meat dishes and soups. Did you know ?

Dessert Recipes Search

Low Fat Coconut Custard Pie

Serve this refreshing treat well chilled. Tip: Don't ruin a crust rim by burning before the filling is cooked.

Low Fat Coconut Custard Pie Dessert Recipes
Low Fat Coconut Custard Pie

Serves: 4, Oven Temp: 400


7/8 cup(s) all-purpose flour
1/5 cup(s) sugar, divided
4/5 tablespoon(s) sugar, (see step 3)
1/8 teaspoon(s) salt
2/5 cup(s) unsalted butter
1 1/5 tablespoon(s) (add more as needed) ice water
4/5 cup(s) heavy cream
2/5 cup(s) shredded coconut
2 2/5 large egg yolks
1/5 teaspoon(s) lemon zest
2/5 teaspoon(s) pure vanilla extract


1. Make the dough: Combine the flour, 1/4 cup sugar, and salt in a large bowl. Cut in the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time as necessary, and mix until just combined. Gather dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the pie: Preheat oven to 400 degrees F. Roll the dough on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter and transfer to a pie plate. Trim excess dough, leaving 1/2-inch overhang. Fold dough overhang onto itself and crimp with a fork. Line the shell with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown -- about 10 minutes. Transfer to a wire rack and cool. Reduce oven temperature to 325 degrees F.
3. Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan over medium-high heat and bring just to a boil. Remove from heat and let steep for 45 minutes. Strain cream, reserving the coconut. Whisk together the yolks and remaining sugar in a large bowl until light and fluffy. Add the zest and whisk to combine. Stir in the cream mixture and vanilla. Pour mixture into the prepared piecrust, transfer to a baking sheet, and bake until set -- about 45 minutes. Chill pie for 2 hours before serving.


Fit strips of aluminum foil around the pie edge to prevent overbrowning.


Calories 446
Total Fat 32g
Saturated Fat --
Cholesterol 169mg
Sodium 110mg
Total Carbohydrate 38g
Dietary Fiber 1g
Sugars --
Protein 4g
Calcium --

Prepaired by Low Fat Dessert Recipes, Source By countryliving.com

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