Are you dreaming of a creamy, dreamy dessert that transports you to a tropical paradise? Then look no further! This Coconut Custard Pie recipe is your ticket to pure bliss. It's incredibly easy to make, even for beginner bakers, and the result is a homemade masterpiece that’s far more delicious (and rewarding!) than anything you'd find in a store. Get ready to impress your family and friends with this quick dinner dessert that's both healthy and satisfying.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Coconut Custard Filling:
- 1 (12 ounce) can evaporated milk
- 1 (13.5 ounce) can full-fat coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Instructions:
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden.
Making the Coconut Custard Filling:
- Whisk wet ingredients: In a medium saucepan, whisk together the evaporated milk, coconut milk, sugar, cornstarch, and salt.
- Cook the custard: Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. This should take about 5-7 minutes.
- Temper the eggs: In a separate bowl, whisk the eggs lightly. Slowly whisk in about ½ cup of the hot custard mixture to temper the eggs, preventing them from scrambling.
- Combine and cook: Pour the tempered egg mixture into the saucepan with the remaining custard. Cook for 1-2 minutes more, stirring constantly, until the custard is smooth and thickened.
- Stir in flavorings: Remove from heat and stir in the vanilla extract and shredded coconut.
- Pour and bake: Pour the coconut custard filling into the pre-baked pie crust.
- Bake: Bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the custard is set.
- Cool: Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the filling to set completely.
Tips for the Best Coconut Custard Pie:
- Use high-quality coconut milk for the richest flavor.
- Don't overbake the crust or the custard, or it will be dry.
- Let the pie cool completely before serving to allow the filling to set properly.
- For a richer flavor, toast the coconut before adding it to the filling.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the filling for extra warmth.
- Use a different type of crust, such as a graham cracker crust or a shortbread crust.
- Top the pie with whipped cream or toasted coconut flakes before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 5-7g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This delicious Coconut Custard Pie is perfect for any occasion, from a casual weeknight dessert to a special holiday gathering. Enjoy this easy recipe and the wonderful homemade taste!