Coconut Custard Pie
Try this Coconut Custard Pie recipe made with a creamy custard filling and a flaky pastry crust.
Try this Coconut Custard Pie recipe made with a creamy custard filling and a flaky pastry crust.
- 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.
Distinguishing Custard from Chess and Cream Pies
Unlike starch-thickened cream pies or acid-set lemon curds, a traditional coconut custard relies entirely on whole eggs for its structure, requiring careful thermal management so the proteins coagulate into a smooth gel rather than breaking into a grainy scramble. Bakers blending butter, sugar, and milk together must incorporate the flour smoothly before introducing liquids to prevent lump formation. Ensuring the oven operates precisely at 350 degrees F (175 degrees C) protects the delicate dairy solids from scorching while the center reaches complete doneness over the course of 40 to 50 minutes.Essential Equipment and Alternative Setups
Standard aluminum pie pans conduct heat rapidly, which helps brown the pastry bottom, though glass dishes allow visual monitoring of the crust coloration without disturbing the oven environment. An electric hand mixer operated on low speed incorporates air efficiently without over-aerating the batter, which prevents the flaked coconut from floating unevenly to the surface during baking. Home cooks lacking a dedicated pastry blender can utilize two butter knives or chilled fingers to incorporate fat into flour, provided the ingredients remain cold enough to maintain solid fat pockets for maximum flaky layering.Serving Considerations and Proper Cooling
Allowing the baked pastry to rest until it reaches room temperature stabilizes the internal custard network so individual slices hold their structural integrity when plated. Pairing this rich dessert with tart, freshly brewed black coffee or unsweetened black tea cuts through the heavy sugar content and balances the high concentration of saturated fats derived from dairy and coconut. Storing the finished pastry in a chilled environment prolongs food safety standards, though condensation may soften the crust if left uncovered for extended periods.
