Coconut Custard Pie

Coconut custard pie is a delicious dessert that combines a creamy coconut filling with a flaky crust. Here’s a simple recipe to make a delightful coconut custard pie from scratch.

Coconut Custard Pie Recipe

Ingredients:

For the Pie Crust:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cut into small pieces
• 3-4 tablespoons ice water

For the Coconut Custard Filling:

• 1 cup (240ml) coconut milk
• 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups (120g) sweetened shredded coconut
• 1/4 teaspoon salt

Instructions:

Step 1: Make the Pie Crust

1. Prepare the Crust:

   • In a mixing bowl, combine the flour and salt. Add the chilled butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

2. Add Ice Water:

   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

3. Chill the Dough:

   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Roll Out the Dough:

   • Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim any excess. Prick the bottom with a fork to prevent bubbling.

5. Pre-bake the Crust:

   • Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Remove from the oven and let it cool.

Step 2: Make the Coconut Custard Filling

1. Combine Ingredients:

   • In a medium saucepan, whisk together the coconut milk, whole milk, sugar, eggs, cornstarch, vanilla extract, shredded coconut, and salt.

2. Cook the Filling:

   • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble (about 5-7 minutes). Be careful not to let it boil.

3. Fill the Crust:

   • Pour the coconut custard filling into the pre-baked pie crust, smoothing the top with a spatula.

4. Bake the Pie:

   • Bake the pie in the preheated oven for about 25-30 minutes, or until the filling is set and the top is lightly golden.

5. Cool:

   • Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.

Step 3: Serve

• Serve the coconut custard pie chilled, optionally topped with whipped cream and toasted coconut flakes for extra flavor and texture.

Tips:

• Storage: Store any leftovers in the refrigerator for up to 3 days.
• Variations: You can add a layer of meringue on top before baking for a different texture, or use unsweetened coconut for a less sweet pie.
• Serving Suggestions: This pie pairs wonderfully with fresh fruit or a scoop of vanilla ice cream.

Enjoy your delicious coconut custard pie! It’s a perfect dessert for any occasion.