Coconut Custard Pie
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt5 large
Egg2 tbsps
Sugar2 cups
Whole Milk1 cup
Half-And-Half1 tsp
Vanilla1 cup
Sweetened Flaked Coconut1 cup
Heavy Cream (chilled)Directions:
1
(Leave oven on
2
Make pie shell: Whisk together flour and salt in a large bowl
3
Cut 6 tablespoons butter into 1/2-inch cubes, then blend into flour with your fingertips or a pastry blender until mixture resembles coarse meal
4
Cut another 6 tablespoons butter into 1/2-inch cubes, then blend into flour in same manner until mixture has small (roughly pea-size) butter lumps
5
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated
6
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until just incorporated, then test again
7
(Do not overwork mixture, or pastry will be tough
8
) Gather dough into a ball in bowl, then flatten into a 5-inch square on a sheet of wax paper
9
Wrap dough in wax paper and chill 30 minutes
10
Cut remaining 3 tablespoons butter into very thin slices
11
Roll out dough on a floured surface with a floured rolling pin into a 13- by 11-inch rectangle (1/3 inch thick)
12
Arrange dough with a short side nearest you and place butter slices evenly over dough, then fold dough into thirds like a letter: bottom third up and top third down over dough
13
Turn dough so a short side is nearest you and roll dough into a 13- by 11-inch rectangle (1/3 inch thick) again, then fold dough into thirds like a letter once more
14
Brush off any excess flour, then wrap dough in wax paper and chill at least 3 hours
15
Preheat oven to 375°F
16
Roll out dough on floured surface with floured rolling pin to a rough 16-inch square, then fit into a 10-inch (6-cup) glass pie plate
17
Trim excess dough, leaving a 1-inch overhang, then fold overhang under to form a rim (baked crust will not hold a crimp)
18
Line pie shell with foil and fill with pie weights
19
Bake in middle of oven until edge of pastry is set and pale golden, 17 to 20 minutes
20
Carefully remove foil and weights, then prick bottom and side of pie shell all over with a fork
21
Bake, pricking again if any large air pockets form, until pie shell is golden all over, about 15 minutes more
22
) Whisk together flour and salt in a large bowl
23
Cut 6 tablespoons butter into 1/2-inch cubes, then blend into flour with your fingertips or a pastry blender until mixture resembles coarse meal
24
Cut another 6 tablespoons butter into 1/2-inch cubes, then blend into flour in same manner until mixture has small (roughly pea-size) butter lumps
25
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated
26
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until just incorporated, then test again
27
(Do not overwork mixture, or pastry will be tough
28
) Gather dough into a ball in bowl, then flatten into a 5-inch square on a sheet of wax paper
29
Wrap dough in wax paper and chill 30 minutes
30
Cut remaining 3 tablespoons butter into very thin slices
31
Roll out dough on a floured surface with a floured rolling pin into a 13- by 11-inch rectangle (1/3 inch thick)
32
Arrange dough with a short side nearest you and place butter slices evenly over dough, then fold dough into thirds like a letter: bottom third up and top third down over dough
33
Turn dough so a short side is nearest you and roll dough into a 13- by 11-inch rectangle (1/3 inch thick) again, then fold dough into thirds like a letter once more
34
Brush off any excess flour, then wrap dough in wax paper and chill at least 3 hours
35
Preheat oven to 375°F
36
Roll out dough on floured surface with floured rolling pin to a rough 16-inch square, then fit into a 10-inch (6-cup) glass pie plate
37
Trim excess dough, leaving a 1-inch overhang, then fold overhang under to form a rim (baked crust will not hold a crimp)
38
Line pie shell with foil and fill with pie weights
39
Bake in middle of oven until edge of pastry is set and pale golden, 17 to 20 minutes
40
Carefully remove foil and weights, then prick bottom and side of pie shell all over with a fork
41
Bake, pricking again if any large air pockets form, until pie shell is golden all over, about 15 minutes more
42
(Leave oven on
43
) Make filling while pie shell bakes: Beat eggs in a large bowl with an electric mixer at medium speed until combined well
44
Beat in sugar, milk, half-and-half, vanilla, and salt, then stir in flaked coconut
45
Beat eggs in a large bowl with an electric mixer at medium speed until combined well
46
Beat in sugar, milk, half-and-half, vanilla, and salt, then stir in flaked coconut
47
Bake pie: Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning)
48
Bake in middle of oven until custard is set 2 inches from edge but still jiggles slightly in center, 30 to 40 minutes
49
(Leave oven on
50
) Cool pie completely on a rack, about 1 1/2 hours
51
Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning)
52
Bake in middle of oven until custard is set 2 inches from edge but still jiggles slightly in center, 30 to 40 minutes
53
(Leave oven on
54
) Cool pie completely on a rack, about 1 1/2 hours
55
Make topping while pie cools: Reduce oven temperature to 350°F
56
Spread coconut shavings in a shallow baking pan and bake in middle of oven, stirring once, until pale golden, about 5 minutes (watch carefully, since coconut burns easily)
57
Cool in pan on rack
58
Just before serving, beat cream with sugar and vanilla in a bowl with cleaned beaters at medium speed until it just holds soft peaks
59
Spread cream over pie and sprinkle with toasted coconut
60
Reduce oven temperature to 350°F
61
Spread coconut shavings in a shallow baking pan and bake in middle of oven, stirring once, until pale golden, about 5 minutes (watch carefully, since coconut burns easily)
62
Cool in pan on rack
63
Just before serving, beat cream with sugar and vanilla in a bowl with cleaned beaters at medium speed until it just holds soft peaks
64
Spread cream over pie and sprinkle with toasted coconut