From the kitchen
Potato Milk Coconut Custard Pie
A baked custard pie where potato milk's neutral base lets the coconut and vanilla come through clearly.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 batch Potato Milk Pie Crust (see Baking chapter)
- 3 large Eggs
- 3/4 cup Sugar
- 1 1/2 cups Potato Milk
- 1 cup Shredded Coconut
- 1 tsp Vanilla Extract
Method
- Preheat oven to 350°F. Blind bake the pie crust for 10 minutes, then cool slightly.
- Whisk the eggs and sugar together until smooth.
- Whisk in the potato milk, shredded coconut, and vanilla.
- Pour into the partially baked crust.
- Bake 40 to 45 minutes, until just set with a slight jiggle in the center. Cool before slicing.
Kitchen note
Potato milk's neutral flavor means the coconut reads clearly here rather than competing with a milk that has its own distinct character, a genuine advantage for this specific pie.
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