ORANGE-SCENTED COCONUT "CREAM" CUSTARD PIE

Orange-Scented Coconut

Provided by Lori Fleming @NursyLori

Categories Pies

Number Of Ingredients 12

8- or 9-in - prepared raw pie crust
3 large egg yolks
1 tablespoon(s) all-purpose flour
1/2 cup(s) sugar
pinch - of salt
zest - of 1/2 orange
1 teaspoon(s) vanilla extract
1/4 cup(s) fresh orange juice
1 cup(s) heavy cream
1 cup(s) sweetened flaked coconut
- whipped cream (optional)
- toasted flaked sweetened coconut, to garnish

Steps:

Heat the oven to 400 degrees 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 degrees 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.