Coconut Custard Pie
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!
Servings: 8 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Ingredients
    Make the Pie Crust
  • 2 1/2 cup all purpose flour (378.5g)
  • 1 tsp salt (6g)
  • 2 tbsp sugar (47g)
  • 1 cup unsalted butter, chilled (227g)
  • 3-6 tbsp ice water (plus more, as needed) (59.2g)
    • Make the Coconut Custard
  • 1 1/2 cup flaked coconut (217.3g)
  • 1 1/2 cup whole milk (364g)
  • 3 eggs (large) (148g)
  • 1 cup granulated sugar (376.2g)
  • tsp vanilla extract (4.3g)
  • 1/4 tsp salt (1.5g)
  • 1 pinch ground nutmeg (1g)
  • 1/2 cup heavy cream (121.4g)
Instructions
    Make the Crust
  1. 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.
  2. 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.
  3. 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.
    4. Bake the Pie Crust
  4. 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.
  5. 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.
  6. 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.
    7. Make the Custard Filling
  7. 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.
  8. 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.
  9. 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.