This custard pie is served year round in true southern kitchens, but in the north it is more of a summer time pie eaten as a light ending to a barbecued dinner.
The recipe from below came from a trip to Florida where many of my Hispanic relatives still live and cook like maniacs. Though the original recipe calls for a baked pie shell, I have subbed out this for a graham cracker crust to keep the dessert lighter. You may also look at me as crazy, but compared with the amount of coconut that other recipes, this calls for a large amount of coconut. I love how fan like it makes the custard.
Caribbean Coconut Cream Pie
8 graham crackers
3 tablespoons brown sugar
6 tablespoons unsalted butter
3 cups heavy cream
2 eggs
3/4 cup sugar
1/2 cup all purpose flour
1/4 teaspoon salt
1 1/4 cup flaked coconut
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
2 teaspoons rum extract
Preheat the oven to 350*. Break the graham crackers into small cracker crumbs or by use of a food processor. Place the crumbs and sugar in mixing bowl and mix till well combined. Melt the butter and combine with the cracker mixture. While warm place the crumb mixture into a 9 inch pie shell and using a flat bottomed cup, smooth out the crust on the bottom and up the sides of the pie plate.
Place the crust in the oven and bake for about 10 minutes, or until a darker brown. Remove from the oven and allow to cool.
Spread the coconut on an ungreased baking sheet cook 5 to 7 minutes or until golden brown stir occasionally to prevent over browning.
In a medium saucepan, combine the cream, eggs, sugar, flour, and salt. Bring to a boil over low heat, stirring constantly. Remove from the heat and stir in 1 cup of the coconut and the vanilla. Pour into the pie shell and chill the pie for 2-4 hours or overnight.
Before serving mix the whipped topping and rum. Spoon the cream over the pie in an even layer. Sprinkle the remaining coconut over the pie and serve immediately.
Serves 8.
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