Coconut Custard Pie

This Coconut Custard Pie is a classic dessert that offers a delightful combination of a flaky, buttery crust and a rich, creamy custard filling infused with the sweet, tropical flavor of coconut.¹ Often topped with toasted coconut flakes for added texture and visual appeal, this pie is a comforting and satisfying treat perfect for any occasion. The custard is smooth and tender, providing a melt-in-your-mouth experience, while the coconut adds a subtle chewiness and distinct aroma. This recipe aims for a balance of sweetness and coconut flavor, resulting in a pie that is both decadent and easy to enjoy.

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
• 1/4 cup ice water

For the Coconut Custard Filling:

• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut, divided

For the Toasted Coconut Topping (Optional):

• Remaining shredded sweetened coconut (from the filling amount) or additional shredded coconut

Instructions:

1. Prepare the Pie Crust:
   • In a large bowl, whisk together the flour and salt.
   • Cut in the chilled butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.² This step is crucial for creating³ a flaky crust.
   • Gradually add the ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. Be careful not⁴ to add too much water, as this can make the crust tough.
   • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up. This will make it easier to roll out.
   • On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie⁵ plate. Trim any excess dough and crimp the edges decoratively.
   • Prick the bottom of the crust all over with a fork to prevent it from puffing up during baking.
   • You can pre-bake the crust (blind bake) for a crispier bottom. To do this, line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes.⁶ Then, remove the weights and liner and bake for another 5-7 minutes until lightly golden. Let cool slightly before filling. If you prefer a softer crust, you can skip the pre-baking.
2. Prepare the Coconut Custard Filling:
   • In a large bowl, whisk together the granulated sugar, flour, and salt until well combined. The flour acts as a stabilizer for the custard.
   • In a separate bowl, whisk together the eggs until lightly beaten.
   • Gradually whisk the beaten eggs into the sugar mixture until smooth.
   • In a saucepan, heat the milk and heavy cream over medium heat until just simmering around the edges. Do not boil.
   • Slowly whisk the warm milk mixture into the egg mixture, tempering the eggs to prevent them from scrambling. Whisk constantly until smooth.
   • Stir in the vanilla extract and 1 cup of the shredded sweetened coconut.
3. Assemble and Bake the Pie:
   • Pour the coconut custard filling into the prepared pie crust.
   • If you wish to add a toasted coconut topping, sprinkle the remaining 1/2 cup of shredded sweetened coconut evenly over the top of the filling. Alternatively, you can toast additional coconut flakes in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant, and then sprinkle it over the baked pie.
   • Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the edges are lightly golden brown. The center should be just slightly jiggly but not liquid. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
4. Cool and Serve:
   • Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the custard to fully set.
   • Coconut Custard Pie is best served slightly chilled or at room temperature.

Tips and Notes:

• Crust Variations: You can use a store-bought pie crust for convenience.
• Coconut Options: You can use unsweetened shredded coconut if you prefer a less sweet pie, adjusting the amount of sugar in the filling accordingly.
• Preventing a Soggy Bottom: Pre-baking the crust (blind baking) is a good way to ensure a crisp bottom crust.
• Checking for Doneness: The center of the pie should be mostly set with a slight wobble when gently shaken.
• Storage: Leftover Coconut Custard Pie should be stored in an airtight container in the refrigerator for up to 3-4 days.

Enjoy this classic and comforting Coconut Custard Pie!