Coconut Custard Pie
The extra yolk isnt essential in the filling recipe; I just throw it in because its left over from making the crust.
The extra yolk isnt essential in the filling recipe; I just throw it in because its left over from making the crust.
- Carbohydrate 17.030425 g
- Cholesterol 829.536875 mg
- Fat 34.9232275 g
- Fiber 0.7246875 g
- Protein 25.33739 g
- Saturated Fat 19.22417875 g
- Serving Size 1 1 Serving (268g)
- Sodium 274.346 mg
- Sugar 16.3057375 g
- Trans Fat 4.06505774999999 g
- Calories 472 calories
Step-by-step
- Preheat oven to 450F.
- Scald coconut milk and cream; set aside.
- In a large bowl, beat eggs and yolk till frothy.
- Add Splenda, salt, vanilla and coconut extract, blending well.
- Slowly beat in scalded coconut milk/cream mixture. Add coconut and stir gently.
- Pour into greased pie plate (or prepared crust, if using) and bake at 450F for 5 minutes, reduce oven temperature to 350F and continue baking 15 minutes or until knife inserted near center comes out clean.
- Cool on wire rack; store in refrigerator.
- Preheat oven to 350F.
- Combine all ingredients in a medium bowl.
- If mixture is too dry to hold together, add water a few drops at a time until it will hold its shape when pinched with fingers.
- Press into bottom and up sides of pie plate.
- Bake at 350F for 15 minutes. Remove from oven; set aside while preparing filling.
Coconut milk contains high levels of natural plant fats that dictate how this custard behaves during thermal setting. When heated alongside heavy cream, these fats envelop the dairy proteins, creating a rich emulsion that resists curdling better than whole milk alone would under direct heat. Scalding the liquids prior to mixing tempers the raw eggs without prematurely coagulating them, provided the hot dairy is streamed in gradually while the whisk moves constantly to distribute the thermal energy evenly across the proteins. Whole eggs supply structure through their whites, whereas extra yolks contribute phospholipids that emulsify additional moisture and yield a velvety mouthfeel on the palate. Granulated sweeteners like Splenda dissolve cleanly into the wet base without introducing extra water weight, ensuring the final ratio of liquid to thickeners remains precise. Baking begins at a high initial temperature of 450 degrees Fahrenheit for five minutes to jump-start the setting of the outer perimeter, before dropping down to 350 degrees Fahrenheit to let the interior gently transition from liquid to solid without sulfurous overcooking. Monitoring the center with a thin blade remains the most reliable indicator of doneness, as a clean withdrawal signals that the egg proteins have fully cross-linked and trapped the moisture. Pairing this dessert with intensely tart options, such as chilled fresh raspberries or a sharp citrus compote, cuts through the concentrated richness of the saturated coconut fats and balances the palate through contrasting acidity. Storing the finished pie strictly in the refrigerator allows the fats to reharden fully, tightening the crumb of the custard and solidifying its sliceable geometry.
