Coconut Custard Pie Recipe

Ingredients:

• For the Pie Crust:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 2-4 tablespoons ice water
• For the Custard Filling:
• 1 1/2 cups coconut milk (or half coconut milk and half whole milk)
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Optional: toasted coconut flakes for garnish

Instructions:

1. Make the Pie Crust:

• In a mixing bowl, combine the flour and salt.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
• Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

1. Roll Out the Dough:

• On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan.
• Transfer the dough to the pie pan and press it into the bottom and sides. Trim excess dough hanging over the edges. Prick the bottom with a fork to prevent bubbling.

1. Pre-bake the Crust:

• Line the crust with parchment paper and fill with pie weights or dried beans.
• Bake in the preheated oven for about 10-15 minutes, then remove the weights and parchment, and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.

1. Prepare the Custard Filling:

• In a saucepan over medium heat, whisk together the coconut milk, granulated sugar, and salt.
• In a separate bowl, whisk the eggs and cornstarch until smooth. Gradually add a small amount of the hot coconut mixture to the eggs to temper them, whisking constantly. Then slowly pour the egg mixture back into the saucepan.
• Continue to cook, stirring constantly until the mixture thickens and just begins to boil, about 5-7 minutes.
• Remove from heat and stir in the vanilla extract and shredded coconut.

1. Combine and Bake:

• Pour the custard mixture into the pre-baked pie crust, smoothing the top.
• Bake in the oven for another 25-30 minutes, or until the filling is set and slightly puffed.

1. Cool and Serve:

• Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
• Garnish with toasted coconut flakes if desired.

Enjoy your homemade Coconut Custard Pie! It’s a delightful dessert that brings a taste of the tropics to your table.