It sounds like you’re referring to a Coconut Custard Pie! This dessert is a classic comfort food, featuring a smooth coconut custard filling encased in a flaky pie crust. It’s deliciously sweet with the rich flavor of coconut, perfect for any occasion. Here’s a simple recipe to make Coconut Custard Pie:
Coconut Custard Pie Recipe
Ingredients:
For the Pie Crust:
- 1 pre-made pie crust (or homemade, if preferred)
For the Coconut Custard Filling:
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Ground cinnamon (for sprinkling, optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Pie Crust:
- If you’re using a store-bought pie crust, simply fit it into a pie pan. If you’re using homemade dough, roll it out and place it in the pie pan. For a crispy, flaky crust, you can blind-bake the crust for 10 minutes at 350°F (175°C) before adding the custard. This step is optional, but it can help prevent a soggy bottom.
3. Make the Coconut Custard Filling:
- In a medium saucepan, combine the milk, heavy cream, and granulated sugar over medium heat. Stir occasionally until the mixture is warm and the sugar dissolves completely.
- In a separate bowl, whisk together the eggs, cornstarch, salt, and vanilla extract until smooth.
- Slowly add a little bit of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. Gradually whisk in the rest of the milk mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes). Once thickened, remove from heat and stir in the melted butter.
- Stir in the shredded coconut until evenly combined.
4. Assemble the Pie:
- Pour the coconut custard filling into the prepared pie crust, smoothing the top with a spatula.
5. Bake the Pie:
- Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the custard is set and lightly golden around the edges. The center should be slightly jiggly but firm when shaken.
- If the edges of the crust begin to brown too quickly, you can cover them with foil to prevent burning.
6. Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. The pie will continue to set as it cools.
- Once fully cooled, you can refrigerate the pie for a few hours before serving to allow it to firm up even more.
7. Optional Toppings:
- Top the pie with whipped cream, toasted coconut flakes, or a sprinkle of cinnamon for extra flavor and decoration.
Tips:
- Coconut Type: Use sweetened shredded coconut for the best flavor. Unsweetened coconut can be used, but you may need to adjust the sugar.
- Storage: Store the pie in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent it from absorbing other fridge odors.
- Texture: If you prefer a smoother custard, you can strain the mixture after cooking to remove any coconut shreds, but I recommend keeping it for added texture.
Enjoy your delicious Coconut Custard Pie! It’s the perfect balance of creamy and coconutty, with a buttery, flaky crust. Let me know if you have any questions or need further assistance!