Yields:
8 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
45 Mins
Total Time:
1 Hr
This creamy dessert is the best after-dinner snack! The toasted coconut adds an amazing flavor to the vanilla custard. Enjoy it with the biggest glob of whip cream you can handle!
Ingredients
Adjust Servings
-
Make the Pie Crust
- Make the Coconut Custard
Instructions
-
Make the Crust
- Place butter cubes in the freezer for about 15 minutes before making the crust. In a large bowl combine the flour, sugar, and salt. Using a pastry blender (or your hands) cut the chilled butter into the flour mixture until the butter is the size of peas.
- Next drizzle 3 tablespoons of ice water over the butter/flour mixture and fold to combine until dough is just moistened throughout. If needed, add additional water, 1 tablespoon at a time, just until the dough holds together.
- Place the dough onto a lightly floured surface and form it into a ball. Wrap in plastic wrap, and refrigerate for at least 2 hours, preferably overnight, before rolling and baking. Bake the Pie Crust
- Preheat the oven to 375 degrees F. Roll out the dough about 1/8 inch thick and gently fit it into about a 9-inch pie plate without stretching the dough.
- Trim the dough to a 1/2-inch. If desired, flute or crimp the tucked edge of the dough. Refrigerate for about 30 minutes or freeze for 15 minutes until the dough is chilled and firm.
- Place parchment paper in the center of the pie and weight it down with some raw beans/rice. Bake for about 15-20 minutes. Gather the edges of the parchment paper and remove. Bake the crust for an additional 5 minutes until golden brown. Make the Custard Filling
- Preheat the oven to 375 degrees F, and spread the coconut onto a parchment lined baking sheet. Toast for about 5-8 minutes, stirring once, until the coconut is speckled with golden flakes. Removed the sheet and set aside.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, salt, and nutmeg until combined. Stir in the heavy cream and toasted coconut. Pour the filling into the pie crust.
- Bake for about 45-50 minutes, until a knife inserted into the center of the pie comes out clean. Remove the pie and let it rest/cool to room temperature, and then cover and refrigerate until chilled.