Finest-Ever Coconut Custard Pie Recipe

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Finest-Ever Coconut Custard Pie Recipe is a dreamy, creamy dessert that may make everybody completely satisfied (and ask for a second slice!). It’s a snap to make, with only a 30-minute prep time. One thing about coconut’s nutty, gently candy taste places individuals in temper, and this luscious pie turns any event into a celebration.

• A lot in each chew! Silky, luscious custard is blended with candy, shredded coconut. Then extra coconut is sprinkled on prime to toast whereas baking, amping up the tropical taste.
• One-bowl ease: My streamlined custardy filling doesn’t require stovetop cooking–simply combine and pour into the crust.
• A hero pie crust: Make my do-it-yourself crust your signature recipe! You’ll be thrilled at how good it tastes and the way straightforward it’s to make.

My web site was lacking a coconut custard tart which is why I developed this recipe. I made certain that the custard filling was straightforward to do by simply whisking your components collectively. And In case you observe my tip for baking your pie on a pre-heated baking tray it eliminates the necessity so that you can blind bake the pie crust. Let me know what you…….

Search “coconut” in Greater Bolder Baking, and it’s apparent–I am keen on naturally wealthy and candy coconut in all its varieties! Coconut custard pie is a basic, however I used to be decided to make a bolder model, and the combination of textures right here delivers the perfect of this tropical deal with. You should definitely discover our different desserts for coconut lovers like Extremely Moist Coconut Cake, Creamy Coconut Custard Tart with Pâte Sucrée, Dairy Free Coconut Home made Ice Cream, and Chewy Coconut Macaroon Brownies.

Desk of Contents

What’s Coconut Custard Pie?

• Coconut Custard Pie is a one-crust pie made with my buttery, flaky pastry. It’s crammed with a nutmeg-accented coconut custard and topped with a drift of chewy shredded coconut.
• In a Coconut Custard Pie, it’s not essential to pre-cook the custard filling, because it units whereas the pie bakes. This ends in a clean custard that bakes up firmly sufficient to slice simply. The no-cook filling units it other than our Coconut Cream Pie, additionally a should for coconut followers, which has a cooked filling and a Graham cracker crust.
• Custard pies originated in medieval Europe. Coconut grew to become out there in the course of the colonial period and have become in style within the Southern United States within the nineteenth century. When commercially shredded coconut grew to become out there within the early twentieth century, coconut’s reputation actually took off, and Coconut Custard Pie, Coconut Cream Pie, and Coconut Cake grew to become staples in properties and eating places.

Key Components and Why

1 recipe Home made Pie Crust

• My all-butter crust is flaky and flavorful.
• Prepare for pie season by making a few batches of this pastry recipe and storing them within the freezer.

Eggs

• Eggs are an emulsifier, mixing the components to make a cohesive filling for this straightforward coconut custard pie recipe.
• Moreover, they assist thicken the filling.
• Make certain your eggs are at room temperature earlier than utilizing them. In case your eggs are chilly, right here’s how you can heat them up shortly.
• Egg wash is brushed on the pastry earlier than baking to make the perimeters sturdier and provides it a golden sheen.
• To make egg wash, beat one extra egg with a tablespoon of water.

Granulated sugar

• On this recipe for coconut custard pie, sugar sweetens the curd and balances out the citrus taste and the acidy.
• Sugar dissolves because it cooks and melds with the opposite components to kind a clean, shiny filling.

Complete milk

• Complete milk, with a fats content material of three.25%, provides this coconut custard recipe luscious creaminess.
• Importantly, complete milk gives moisture, guaranteeing the filling gained’t dry out.
• Complete milk’s delicate taste makes it the best service for the candy, nutty coconut style.

Butter

• Butter’s wealthy texture and recent dairy taste contribute to the luscious filling.
• Because the pie cools, butter helps set the filling, leading to a young pie that’s agency sufficient to slice.

Flour

• Flour contributes to the thickening of the custard, stopping the possibility of the combination separating.
• Moreover, the flour helps stabilize the eggs, serving to them set correctly. This makes a filling that’s tender however agency sufficient to slice.

Salt

• The salt is essential on this recipe to deliver out the coconut taste and make sure the pie isn’t too candy.

Nutmeg

• Nutmeg is a conventional spice utilized in coconut desserts. It provides the pie a word of heat spice that enhances the coconut.
• Moreover, it gives a beautiful, earthy, comforting aroma to the pie.

Sweetened, shredded coconut

• Within the filling, the flavour of the sweetened shredded coconut infuses the custard with a candy tropical taste.
  • Moreover, it provides a pleasantly chewy texture to the custard filling.
• As a topping, sweetened shredded coconut toasts within the oven, making it delightfully crunchy and barely caramelized.
  • The country toatsted coconut topping additionally provides visible enchantment to this pie.

Tips on how to Make Coconut Custard Pie

Put together the crust

1. Roll the pie crust right into a circle ⅛-inch (3mm) thick and line a 9-inch (23 cm) pie pan with it.
2. Crimp the perimeters, brush with an egg wash, and refrigerate the pie shell.

Make the coconut custard filling and coconut topping

3. Preheat the oven to 350°F (180°C) and place a rimmed baking sheet within the oven.
4. In a medium bowl, whisk the eggs and sugar collectively, then whisk within the milk, butter, flour, salt and nutmeg.

5. Fold 1 1/2 cups (6 oz/170g) of shredded sweetened coconut into the filling and unfold into the ready crust.
6. Sprinkle the highest of the pie with 2 tablespoons of coconut.

Bake the pie

7. Place the pie on the preheated sheet and bake for 45 to 50 minutes, till the custard filling is set across the edges however nonetheless barely jiggly within the center and the coconut topping is golden brown. Let cool for two hours earlier than serving. Refrigerate for 3 hours in the event you’d prefer to serve it chilly.

Gemma’s Professional Chef Ideas

• Roll the pie crust very skinny, all the best way to 1/8 inch (3 mm), to make sure that it totally cooks.
• Putting a pie on a pre-heated baking tray helps to crisp the underside of the pie throughout baking.
• This pie has a really thick layer of coconut, which we love. For one thing a bit extra delicate, you possibly can pull again on the coconut and use only one cup (4 oz/115 g) on this recipe.
• You should definitely use sweetened coconut flakes, as unsweetened coconut gained’t provide the appropriate taste or texture. The standard of coconut flakes could fluctuate–remember to use a high-quality model.
• If the crust begins to brown an excessive amount of earlier than the custard is ready, cowl the perimeters with a hoop of aluminum foil.
• For a distinct twist, do this with our Chocolate Pastry Crust!
• In case you love this pie, additionally try our Coconut Cream Pie!

Make Forward and Storage Directions

Make forward suggestions:

• You can also make the Home made Pie Crust forward of time roll it out, place it within the pie plate, crimp the perimeters, wrap effectively and retailer within the fridge for as much as two days.
• For extra prolonged storage, wrap the crust, place it in a freezer bag or hermetic container, and freeze for as much as two months.
• Whenever you wish to use your crust, defrost it in a single day within the fridge.

Tips on how to retailer leftovers:

• Retailer leftover pie, loosely coated, within the fridge for as much as two days.

FAQs

Is it essential to blind bake the pie crust for this coconut custard?

• No, it’s pointless to blind-bake the pie crust for this coconut custard pie. The filling is thick sufficient to set and prepare dinner by way of with out the danger of the crust getting soggy.
• Baking this straightforward coconut custard pie on a preheated baking sheet makes the crust crisper.

Can I make this pie with out egg?

• Eggs are an important ingredient to make the custard filling for this pie. I might not recommend utilizing a substitute.

Do I actually have to chill the pie for 2 hours earlier than serving?

• It’s laborious to attend, however you will need to let this coconut custard pie cool for 2 hours.
• Throughout this time, the pie continues to set, which ensures the pie can have the best, sliceable texture.

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