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 paper plates for a backyard picnic or a snack on the porch. Strawberries or mangoes make a bright, sweet garnish, recipe developer Pam Simmons said. Peaches are also good.
A tip 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.
Minimal effort, maximum reward.
113.5-ounce can coconut milk (regular, not lite)
1cup sweetened coconut flakes
4eggs
1/2cup frozen limeade, thawed
1/2cup sugar
1/4cup flour
1/2teaspoon coconut extract
1/4teaspoon salt
19-inch deep-dish pie shell, frozen or homemade
Optional garnishes: Whipped cream, curls of lime peel, fruit of choice.
Preheat oven to 400 degrees. 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.
Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40 to 45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting.
If desired, serve garnished with sweetened whipped cream, lime-peel curls or fruit of choice.
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