Limeade and coconut milk may not be your mother's traditional blend for a custard pie, but this one turns out creamy and refreshing, and she'll enjoy it as much as the rest of the family for a summer party special.
Serve it on red, white and blue settings for a July 4 gathering or on paper plates for a backyard picnic or a porch snack. Strawberries make a bright, sweet garnish, or the luscious mangoes now available, recipe developer Pam Simmons says. Later, she expects peaches to be equally attractive matches for the pie.
A tip from this experienced cook for when you are combining several eggs with other ingredients in a blender, as here: You may wish to break each egg into a small measuring cup first, as Simmons does, in case there's a fragment of shell or a speck of blood to remove before adding it to your mixture.
Shortcuts for the cook on a hot day: Use a frozen pie shell. With a blender, these ingredients mix in a few minutes to conjure up your pie.
(Preparation 5 minutes, baking time 55 to 60 minutes)
13.5-ounce can coconut milk (regular, not lite)
1 cup sweetened coconut flakes
1/2 cup frozen limeade, thawed
1/2 cup sugar
1/4 cup flour
1/2 teaspoon coconut extract
1/4 teaspoon salt
9-inch deep-dish pie shell, frozen or homemade
Preheat oven to 400 F. Adjust rack to lowest level for baking.
Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, coconut extract and salt in a blender. Blend until mixed, and pour into pie shell.
Recipe from Andre Prost Inc./A Taste of Thai