A classic and delicious dessert featuring a creamy coconut custard filling baked in a flaky pie crust.
Ingredients:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 4-6 tablespoons ice water
- For the Filling:
- 3 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
1. Make the Crust:
- In a large bowl, whisk together flour and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Do not overmix.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a large bowl, whisk together eggs, sweetened condensed milk, coconut milk, sugar, vanilla extract, and salt until smooth.
3. Assemble and Bake:
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate.
- Trim the edges, leaving a slight overhang.
- Crimp the edges as desired.
- Pour the custard filling into the prepared pie crust.
- Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
- Let the pie cool completely on a wire rack before serving.
Tips & Variations:
- For a richer flavor, use full-fat coconut milk.
- To add a touch of sweetness, top the cooled pie with whipped cream and toasted coconut flakes.
- For a tropical twist, add a few tablespoons of rum extract to the filling.
- You can also use a store-bought pie crust to save time.
Enjoy your delicious Coconut Custard Pie!