Coconut Custard Pie
Apr 25, 2005 by Godsmullet | 0 Comments| Share it:
- 2 Cups Flour
- 2 sticks of unsalted butter (cold and cut into thin segments)
- 1/3 cup of Ice Water
- 6 large Eggs
- 1 cup of Sugar
- 1 1/2 cups Milk
- 1 cup Half-and-Half
- 4 Tbsp Vanilla Extract
- 2 cups of Sweetened Coconut Flakes
- 1 cup Heavy Cream
The Crust: Mix the flour and salt together, then add 1 1/2 sticks of the butter to it. Blend the butter into the flour until it becomes fairly coarse with small butter lumps in it.
Slowly add the water and stir just enough so that the water is mixed in. The mixture should be able to stay together if squeezed, if not, add a little bit more water. Roll into a ball, and flatten it a bit.
Chill it for 1/2 an hour. This next step you have to do relatively quick, otherwise the butter will warm up and start to melt. On a flour-dusted surface, roll the dough into roughly a 10 x 13in rectangle. Place the remaining butter in the center of the dough.
Fold the bottom third of the dough up and over the butter, and the top third to the back of the dough. Re-roll it out into the rectangle and fold it the same way.
Chill for 2 hours. Roll the dough out roughly into a 15in square.
Place in a glass pie dish, and trim the excess dough off, so there is about 1/2 in of overhang. Fold this overhang up and under to form a crust around the edge. Layer the inside of the pie with aluminum foil and place raw rice or beans on top.
Bake the crust for about 20 minutes or until the crust is just starting to turn golden brown at 350F. Remove the foil and rice, and pierce the crust everywhere with a fork. Bake for another 20 minutes or until golden brown.
The Filling: Mix the eggs and 3/4 cup of the sugar. Add the milk, half and half, 3 Tbsp vanilla, a tsp of salt, and 1 cup of the flakes. Pour the mixture into the hot pie crust. Baking the Pie: Wrap aluminum foil around the edges of the pie crust so it doesn't burn. Bake at 350F for around 30 to 40 minutes. You want the center to be almost solid. Allow to cool at room temperature for 2 hours.
The Topping: Take the remaining cup of coconut flakes and bake off at 325F for about 7 to 8 minutes, or until slightly browned. Mix the heavy cream, remaining sugar, and the remaining vanilla together until the cream can hold its peak.
Using a pastry bag, spread across the top of the pie, and top with the coconut.
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