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
Make pie shell: Whisk together flour and salt in a large bowl
2
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
3
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
4
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated
5
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
6
(Do not overwork mixture, or pastry will be tough
7
) Gather dough into a ball in bowl, then flatten into a 5-inch square on a sheet of wax paper
8
Wrap dough in wax paper and chill 30 minutes
9
Cut remaining 3 tablespoons butter into very thin slices
10
Roll out dough on a floured surface with a floured rolling pin into a 13- by 11-inch rectangle (1/3 inch thick)
11
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
12
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
13
Brush off any excess flour, then wrap dough in wax paper and chill at least 3 hours
14
Preheat oven to 375°F
15
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
16
Trim excess dough, leaving a 1-inch overhang, then fold overhang under to form a rim (baked crust will not hold a crimp)
17
Line pie shell with foil and fill with pie weights
18
Bake in middle of oven until edge of pastry is set and pale golden, 17 to 20 minutes
19
Carefully remove foil and weights, then prick bottom and side of pie shell all over with a fork
20
Bake, pricking again if any large air pockets form, until pie shell is golden all over, about 15 minutes more
21
) Whisk together flour and salt in a large bowl
22
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
23
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
24
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated
25
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
26
(Do not overwork mixture, or pastry will be tough
27
) Gather dough into a ball in bowl, then flatten into a 5-inch square on a sheet of wax paper
28
Wrap dough in wax paper and chill 30 minutes
29
Cut remaining 3 tablespoons butter into very thin slices
30
Roll out dough on a floured surface with a floured rolling pin into a 13- by 11-inch rectangle (1/3 inch thick)
31
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
32
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
33
Brush off any excess flour, then wrap dough in wax paper and chill at least 3 hours
34
Preheat oven to 375°F
35
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
36
Trim excess dough, leaving a 1-inch overhang, then fold overhang under to form a rim (baked crust will not hold a crimp)
37
Line pie shell with foil and fill with pie weights
38
Bake in middle of oven until edge of pastry is set and pale golden, 17 to 20 minutes
39
Carefully remove foil and weights, then prick bottom and side of pie shell all over with a fork
40
Bake, pricking again if any large air pockets form, until pie shell is golden all over, about 15 minutes more
41
(Leave oven on
42
) Make filling while pie shell bakes: Beat eggs in a large bowl with an electric mixer at medium speed until combined well
43
Beat in sugar, milk, half-and-half, vanilla, and salt, then stir in flaked coconut
44
Beat eggs in a large bowl with an electric mixer at medium speed until combined well
45
Beat in sugar, milk, half-and-half, vanilla, and salt, then stir in flaked coconut
46
Bake pie: Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning)
47
Bake in middle of oven until custard is set 2 inches from edge but still jiggles slightly in center, 30 to 40 minutes
48
(Leave oven on
49
) Cool pie completely on a rack, about 1 1/2 hours
50
Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning)
51
Bake in middle of oven until custard is set 2 inches from edge but still jiggles slightly in center, 30 to 40 minutes
52
(Leave oven on
53
) Cool pie completely on a rack, about 1 1/2 hours
54
Make topping while pie cools: Reduce oven temperature to 350°F
55
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)
56
Cool in pan on rack
57
Just before serving, beat cream with sugar and vanilla in a bowl with cleaned beaters at medium speed until it just holds soft peaks
58
Spread cream over pie and sprinkle with toasted coconut
59
Reduce oven temperature to 350°F
60
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)
61
Cool in pan on rack
62
Just before serving, beat cream with sugar and vanilla in a bowl with cleaned beaters at medium speed until it just holds soft peaks
63
Spread cream over pie and sprinkle with toasted coconut
64
(Leave oven on