I was organizing the pantry last week and noticed that I had two cans of sweetended condensed milk; however, one can was completely missing the label. Around this time last year, I had every intention of making this easy pie so I tore the label off because the recipe was inside of the label. I never made it and I lost the label.
A year later, I still have a can of sweetened condensed milk missing a label but now there's only one can in the pantry. I tore the label off (again) the other can for the recipe, but used the can that was missing it's label first. I don't know why I make things so complicated!
This dessert marries my three loves: coconut + flan + pie! When I was younger almost every Filipino gathering outside of my parent's home, served flan, especially around the holidays. I was never a fan of flan, neither was my mother, maybe that's why I didn't like it. Then, several years ago, Brian and I, had some friends over for dinner and they brought flan. I've loved flan ever since.
I'm definitely making this for Thanksgiving and most likely Christmas. You can make and have this dessert any time of the year, why, because it's so simple to make! I would say that this is another recipe from a label success!
COCONUT FLAN PIE
Adapted from Eagle Brand
1 (9-inch) unbaked, refridgerated pie crust (I used Pillsbury)
Butter, for 9-inch glass pie plate
3/4 cup coconut milk
1 (14 ounce) can sweetened condensed milk
1/4 cup cold water
1 teaspoon vanilla extract
1 cup flaked coconut, sweetened (I used Baker's)
Cool Whip Topping, optional
Preheat the oven to 400 degrees.
<preparing the pie crust>
Grease a 9-inch glass pie plate with butter.
Place pie crust in greased pie plate, press firmly against the bottom and sides.
Prick bottom and sides of crust with a fork to prevent shrinking.
Bake for 10 minutes at 400 degrees.
Remove from oven and reduce the oven temperature to 350 degrees.
Let crust cool.
<making the filling>
Process in a blender: coconut milk, sweetended condensed milk, eggs, water and vanilla extract for 1 minute.
Add coconut flakes, and process for another 30 seconds.
Place mixture into the pie crust.
<baking the pie>
Place pie in the middle rack of the oven at 350 degrees.
Bake for 50 minutes or until toothpick inserted in the center comes out clean.
Cool for 30 minutes on a wire rack.
Place in the fridge and chill for at least 2 hours or overnight.
Soften the pie crust as directed on the packaging.
Make sure to lower the oven temperature to 350 degrees after partially baking the pie crust.
Do not use unsweetened coconut flakes, this pie isn't very sweet as it is.
You can also buy a deep dish pie shell such as Marie Callender's, already in a tin pan. Be sure to follow the instructions about pricking and partially baking the crust.