Coconut custard pie recipe is a very yummy dish that is very simple to prepare and it tastes great. I’m here to show you a very special pie that we love accepting the bank, coconut custard pie, and you can really cut through it simply with a spoon, but coconut custard pie is a little bit more substantive. There’s a thick layer of creamy decadent custard. That’s flavored with coconut cream.
Red’s of coconut and a little bit of coconut extract. And then we top that really cool smooth layer of pie filling with whipped cream and some toasted coconut flakes. So we’re going to roll out this pie dough into a circle. Put it inside of our pie pan trim the edges, crimp the edges, and then we’re gonna blind bake it, which I’ll show you how to do. But before we start let me list out the ingredients needed.
Ingredients for Coconut Custard Pie Recipe
- 1 single-crust pie pastry dough
- 2/3 cup of sugar
- 3 tablespoons cornstarch
- 21/2 tablespoons all-purpose flour
- 1/4 teaspoon of salt
- 1 cup of whole milk
- 4 large egg yolks
- 1 can coconut extract
- 1/2 teaspoon coconut extract
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
- whipped cream for garnish
- toasted coconut chips for garnish(garnish)
- 11/2 cup of all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2 tablespoons cold shortening, cubed
- 3 to 4 tablespoons of ice water
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How to Prepare Coconut Custard Pie Recipe
- Let’s get started. Once you transfer the pie dough to the pan, you can just want to trim the edges. So there’s about half an inch to an inch and then we’re going to fold this dough under itself to create a nice even perimeter running around the surface of the pie. The pie that I’m using is actually just a Southern livings single pie pastry recipe.
- Okay, so now I have rolled and filled my pie shell with the pie dough. I’m just going to crimp the edges by using my fingers to push with my thumb. The pastry in between my forefinger and my other thumb, on the other hand, now that my pie crust is crimped around the edges and ready to go, you can do a couple of things you can do this the night before and throw it in the freezer and then just take it from the freezer and transfer straight to the oven or you can bake it right as I’m doing here.
- What you need to do is line the inside of the pie crust. Just with parchment paper and then fill that parchment paper with pie wings, you can buy fancy. I went to the store or you can just use rice or beans to fill the parchment paper and weigh it down this prevents the crust from puffing up in the oven and creating air pockets in the crust rather than an even crisp layer of pie pastry.
- The only thing if you use rice or beans is that you need to save those rice and beans in a bag and Use them for pie weights in the future, once you use them as pie weights once you can’t really cook them. And again, here’s a bag of rice. I’ve been using now for over two years and a circle of parchment paper that I have saved just for our pie crust.
- Inside my pie, I’m going to pour the rice spread it around, and I’m going to bake it at 350 for about 30 minutes then I’m going to remove the parchment paper and bake it again. You’ll notice when we remove the parchment paper that the edges are going to around a bit at the bottom are still going to be a little raw. And we need this pie crust to be fully baked before, we fill it, with our coconut custard. So into the oven for 30 minutes and I’ll see you in a few.
- I’ve just pulled a pie crust out of the oven, and now I need to remove the pie weights. You’ll notice that it caps the bottom of the pie crust flag, which is the idea. If you look at the bottom of the crust, you can still see that there are portions that are under baits. Like these dark do East. And so, this needs to go back in the oven for about 10 more minutes to fully baked through will remove it then and allow it to cool and fill it with our custard, which we’re going to make right now.
- The custard filling is made with a combination of dairy and egg yolks but we’re going to incorporate a couple of other ingredients to really amplify the coconut flavor and to make it extra Sookie. So first in a medium-sized saucepan, I’m going to add 2/3 cup of granulated sugar,3 tbsp cornstarch, which is a thickening agent. That makes the custard set really, really nice.
- And then two and a half tablespoons of all-purpose flour which does the same thing as cornstarch. And then lastly I’m going to add 1/4 teaspoon of kosher salt and you’re just going to take a whisk and incorporate these ingredients. So that everything is well, combined into this mix.
- I’m going to slowly add in 1 cup of whole milk whisking as I’m incorporating it. Sugar is dissolved into the milk and the flour, and the cornstarch is also Incorporated. At first, you don’t want to become a thick paste, but just adding more milk and it’ll dissolve.
- All right, once these ingredients are all combines, you’re going to add the contents of one can of coconut cream, not coconut milk. So coconut milk has higher water content. Coconut cream is just made with more coconut flesh. So it’s thicker. It’s richer and it’s going to lend an exceptional Coconut flavor and texture to this. One can of coconut cream. Get every last bit out.
- All right, whisk to combine. And then lastly we have 4 egg yolks and the egg yolks also lend richness and they’re what make it taste like a traditional custard pie. All right. So I’m adding those four egg yolks and whisk them until they are well incorporated, We’re going to transfer this to the stovetop on medium-high heat and we’re going to whisk it constantly until it thickens considerably.
- We want to whisk this mixture over medium-high until bubbles appear on the surface, and then we’ll lower the heat to medium-low and allow it to keep cooking until it thickens. Now, the bubbles are appearing on the surface. I’m going to lower the heat to medium-low and just keep whisking for another minute.
- Now that my custard is done cooking, we’re going to strain it into a bowl, just using a fine wire mesh strainer, and this is just to make sure that we get any clip segments which hopefully you don’t get any but if any event there are a few the strainer will catch them and it won’t end up in your pocket. It smells already of coconut from the coconut cream. It’s really rich. Honestly kind of savory coconut smell but with the sweetened filling being what it is, it will settle into just the most delicious Coconut custard.
- And so, I’m just going to rub this filling through the wire mesh strainer. It looks like there were a few spots that did cook a little too much in the custard and they’re getting caught in the strainer, which is great news. Now that I strained, my custard is time to add the last two ingredients. The first one is coconut extract. Some people say it tastes like how sunscreen smells, but that’s just a few use too much of it. Like any cooking ingredient or any baking ingredient. Too much is not a good thing. And so you only need half a teaspoon, it goes a long way, but it really offers an extra aromatic coconut smell and flavor as you’re eating the pie.
- So 1/2 teaspoon of coconut extract. And then here I have one cup of shredded sweetened coconut and This in the pie is going to offer texture. It’s going to offer flavor and obviously, it’s going to add a little more sweetness, okay? Just mix this into the filling using your spatula. And my pie crust is sitting right over there. It is cool completely and you can see from it that is browned around the edges and has cooked all the way through there are no dark raw pie dough spots.
- So I’m going to transfer the filling into the pie crust, smooth it out, and then I’m going to pop it in the fridge for about 2 hours that gives the custard plenty of time to set and be as flexible. My pie is finished chilling for 2 hours in the fridge and you can see that it’s really beautifully set. When you shake it, it doesn’t really wobble it all in the center and it just feels cold all the way through to the touch.
- I have next to me some freshly whipped cream and some Coconut chips that I just toasted in the oven and I’m going to use these to decorate the surface of the pie. Let’s cut into the pie. The custard is dense and creamy and cool. And it has a similar mouthfeel to like a really wonderful set hooding, but it also has crunchy bits of in chewy bits of coconut strewn, throughout the pie filling and then the creaminess and the pillow Enos comes from the whipped cream.
- So, you know, there are two different textures rather than just one texture and on top of the rest. The toasted coconut. Chips are optional, but I highly, highly, highly recommend using them. It adds more flavor, more crunch, and honestly, a really beautiful visual appearance. I’m gonna keep eating cause is so delicious.
Coconut custard pie is a pie made with custard and other ingredients, if you haven’t tasted this pie before you’re missing out. It tastes wonderful like seriously and also it is healthy enough for you. Why not give this recipe a try and I know you will like it.