Perfect any time but delicious for the Holidays.
Coconut Custard Pie is one of my favorite pies at any time of the year. But at the holidays it is the perfect dessert. It has a hint of nutmeg as well as vanilla, almost an eggnog flavor that I love. Coconut custard pie is actually a very quick and easy pie to make. Your whole kitchen smell of nutmeg, coconut, and vanilla.
I always wanted to come up with a deep-dish version. Most of the recipes I have found are thin but cook up perfectly. I always wanted a deeper pie. I think this one is an excellent compromise from other versions that are a bit thin, in my opinion. I added a ½ cup of cream to add a bit more richness. And used vanilla Bean paste to enhance the vanilla a bit. I love vanilla, and using vanilla bean paste like this one from Amazon is fantastic.
The filling for this pie comes together in just minutes. It takes much more time to roll out the pie crust. You will have a better crust if you take the time to chill the rolled-out dough in the freezer or even the fridge if your freezer space is limited. If you use a glass Pyrex one like this one from Amazon, That pie dish is a classic that I grew up using. (I get a small tiny percentage from Amazon if you use the link to buy one ) you can also see if the crust is done on the bottom.
Brushing the chilled crust with a beaten egg white helps seal in the custard from soaking into the crust, and you will not have “soggy bottom.” If you watch The Great British Bake Off and are a fan of Mary Barry, you will get that quote! Marry is actually a great cookbook author, and you can check out some of her cookbooks on Amazon Here and Here. (Again I get a tiny percentage of from Amazon if you use the links) And if you have not seen any of the Great British Bake-off, you are missing an incredible show. It is not a surprise that it has been the #1 Television show in The UK for years. You can find most seasons on Netflix or Amazon and several cookbooks too.
Ok, that is all for now for this week’s post. Except for my dog Pickles in the shot I couldn’t resist posting with the pie!
I hope you make a coconut custard pie this holiday season. It really is one of the east pies to make the crust can be store-bought or use my fabulous Vodka Pie Crust recipe. Let me know in the comments below.
- 1 egg white beaten save yolk for filling
- 2/3 cup sugar
- 3 eggs
- 1 egg yolk
- 2 cups whole milk
- ½ cup heavy cream
- 1 tsp vanilla bean or 1 tablespoon vanilla
- ¼ teaspoon grated nutmeg
- ¼ teaspoon sea salt
- 1 ½ cups shredded sweetened coconut
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Preheat the oven to 350°Roll out and line a 9 or 9 ½ inch pie pan with the pie dough.
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Place in the freezer or fridge to chill for 20 minutes.
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In a large bowl, beat the eggs and the egg yolk with the sugar until well combined.
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Beat in the milk, cream, vanilla bean paste, nutmeg, and sea salt.
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Stir in the coconut.
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Pull the chilled crust out of the freezer or fridge.
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Brush the beaten egg white all over the bottom of the prepared crust.
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Carefully pour the filling into the crust.
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Bake 45-60 minutes, or until the coconut has started to brown and the custard has set almost to the center.
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Check the pie after 45 minutes. If the crust has started to brown too much, cover the crust with a ring of foil. You can check to see if the custard is done by inserting a knife ¾ of the way to the center. It should come out clean. The center should still be just runny as it will continue to cook after removing from the oven.
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Let cool for at least 45 minutes before serving.
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This pie is excellent warm, or chilled.
You can toast the coconut in a 350° oven before making the filling if you desire. I actually like the chewiness that untoasted coconut gives to the texture of this pie. But toasting the coconut will bring out the coconut flavor.
and a few more!
