Try this delicious and easy Coconut Custard Pie recipe
- Carbohydrate 33.9324660775466 g
- Cholesterol 34.7281250414029 mg
- Fat 15.1410980231897 g
- Fiber 0.890947234238989 g
- Protein 2.55877105572743 g
- Saturated Fat 10.2531160252742 g
- Serving Size 1 1 Serving (111g)
- Sodium 174.858558717459 mg
- Sugar 33.0415188433076 g
- Trans Fat 0.938763161281262 g
- Calories 277 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
- Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
A list of ingredients never explains how structure develops during baking. Dairy proteins coagulate, starches gelatinize, and eggs set into a cohesive gel. That chemical shift turns liquid components into a sliceable dessert.
Resting and Second-Day Transformations
Custard pies benefit significantly from time in the refrigerator. Letting the pie chill for at least four hours allows the starches to fully retrograde and firm up the slice. Cold storage also concentrates the vanilla and coconut flavors. Covered tightly in plastic wrap, the pie keeps safely for up to three days. The crust may soften slightly against the moisture of the filling, which is an inherent characteristic of unbaked pastry shells filled with liquid custards.
- Bake at 350 degrees F for 40 to 50 minutes.
- Test doneness by gently shaking the pan; the edges should remain firm while the very center retains a slight jiggle.
- Cool the pie completely at room temperature before transferring it to the refrigerator.
