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Orange-Scented Coconut "Cream" Custard Pie

Submitted by: Elizabeth Karmel of Concord, NH | Date Added: 3 Apr 2012
Listed in: Appetizers

Orange-Scented Coconut

8- or 9-inch prepared raw pie crust

3 large egg yolks

1 tablespoon all-purpose flour

1/2 cup sugar

Pinch of salt

Zest of 1/2 orange

1 teaspoon vanilla extract

1/4 cup fresh orange juice

1 cup heavy cream

1 cup sweetened flaked coconut

Whipped cream (optional)

Toasted flaked sweetened coconut, to garnish

Orange-Scented Coconut

Start to finish: 1 hour 15 minutes, plus cooling (15 minutes active)

Servings: 8

Heat the oven to 400 F.

Arrange the crust in an 8- or 9-inch pie pan, folding and crimping the edges as needed. Place a sheet of parchment paper over the crust, then set enough beans or pie weights in the center to weigh down the bottom of the crust. Bake for 10 to 15 minutes, or until the crust is set and lightly browned.

Remove the crust from the oven and set aside to cool to room temperature. Reduce the oven temperature to 350 F.

In a medium bowl, mix together the egg yolks, flour, sugar, salt, orange zest, vanilla, orange juice, heavy cream and coconut. Mix until slightly frothy on the top, then pour into the cooled pie shell.

Place the pie in the center of the oven and bake until set, about 40 to 50 minutes. Set the pie aside to cool completely, then top with whipped cream and toasted coconut.

Nutrition information per serving (values are rounded to the nearest whole number): 340 calories; 220 calories from fat (62 percent of total calories); 24 g fat (14 g saturated; 0 g trans fats); 135 mg cholesterol; 30 g carbohydrate; 3 g protein; 1 g fiber; 180 mg sodium.

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