Coconut custard pie

You may also like...

The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

6 Responses

  1. Cynthia says:

    Good gracious Connie! Have mercy! You had me at coconut. I am going to see how long I can restrain myself from making this. Bookmarked!

    • natzsm says:

      I remember my grandmother using her hands to gently break then mix the egg (yolks) and milk together very gently as not to incorporate air into the lecheflan mixture. She never used a hand mixer for this because it would produce air bubbles. Back then, I thought she was so impractical and thought she just wanted to do things the hard way. Now I know that it surely does make a difference!

      I would love to bake this pie for mother’s day. I am thinking of how I could incorporate some chocolate into the recipe because she so loves chocolate. Maybe spreading a thin layer of dark bittersweet ganache between the crust and custard layer would work. I just hope the chocolate will harden up again after the custard is baked.

  2. Cynthia, no mercy! hahahaha

    Natzsm, I think you’ll have to allow the chocolate to harden first before you pour in the custard. I’m thinking non solid chocolate will get mixed into the custard and not remain a distinct layer?

    • natzsm says:

      Exactly what I am afraid of. Even if I wait for the chocolate to harden, there is still a chance it would melt again when cooking the custard.

      Maybe sandwiching the chocolate in-between two thin layers of crust would work! :)

      • I think if you cover the baked crust with a layer of chocolate morsels, they wouldn’t get mixed in the custard. And after chilling the pie, they chocolate will turn hard again.

  3. Ameera says:

    Ooooh my God that coconut custard pie!!!! Oh goodness!!! Thank you so much for existing! Wooooooh