30% OFF Pride collection code: USAPRIDE! Free Shipping over $99

Coconut Custard Pie

by Femme Fraîche April 28, 2013

Coconut custard pie is one of those desserts that, for me, always sounded delicious in theory, but still never made it’s way onto my “to make” list. I’ve passed over it for so many other kinds of pies, all while heralding coconut as one of my all time favorite flavors. I remember going to the grocery store with my mother when I was a kid and always begging her to buy a coconut to bring home. On the occasions when she would indulge me, I’d present it to my father as if it were the Hope Diamond, giddy at my conquest. My dad loved coconut, too, and we held a secret delight in sharing the water we’d caught from it in a glass while my mother looked on wincing at the cloudy liquid. I guess the joke is on her now that coconut water is the new greek yogurt among health food nerds and hipsters!

What kept me from making coconut custard pie, though, and what I imagine is the road block for even the most accomplished cooks is the simple word, “custard.” It strikes fear in the hearts of so many because of it’s known volatility. Fail to temper the mixtures when combining and you have scrambled eggs. Cook it too far and it’s paste; too little and it’s runny and raw-tasting. When done right, custard owns the show, as far as I’m concerned. The best ice cream, puddings, pies, and pastries, all require it. You can tell just by looking at it’s rich yellow color and it’s pillowy creaminess that it is one of those foods that just taste naturally good in its simplicity. Simplicity of ingredients, that is, not method.

But, wait! What is this? Coconut custard pie that turns to custard in the oven and doesn’t require crossing your fingers over the stove? Mama like! I found this recipe when I was home visiting my family, stuck between the pages of an old cookbook. It was scrawled on an index card in a hand we didn’t recognize, but it look well-loved and like someone had made it a number of times given the stains and the faded print. Making it just felt right. And it didn’t disappoint.

This coconut custard pie is more coconut than custard, but still retains that pure densely dairy flavor of the latter. The taste of coconut here is fairly delicate, as you soak sweetened coconut in milk for several hours and then mix into some dry ingredients and eggs. Going the extra steps of whipping some cream and toasting some extra coconut to put on top is worth the effort in that it adds a nuttier, deeper coconut flavor because of the browned shreds, a nice textured crunch, and a freshness from the cream.

I also learned a really useful tip from this recipe that I’ve never come across before. The recipe has you “seal” the bottom pie crust, before you pour in the custard, with a foamy egg white brushed over the bottom, sides, and edge of the dough. Allowed to sit for a few minutes this way, the egg white forms a barrier between the pie dough and the custard, allowing it to brown and not become soggy because of the liquid-laden filling. Genius! Goodbye to my nemesis, the pasty-bottomed pie and hello to a welcomed addition to my dessert arsenal!

Coconut Custard Pie:
Makes 1 9-inch pie

1 pie dough; homemade or store bought will do
1 cup of whole milk
1-1/4 cups of coconut, divided
1 cup of sugar
2 Tablespoons of flour
3 Eggs, divided
1 teaspoon of vanilla

3-6 hours prior to assembling the pie, add 1 cup of coconut to the milk, stir and allow to soak in the refrigerator for several hours. When ready to prepare the pie, preheat the oven to 375°. Roll pie dough out into a glass pie plate. Crack two eggs into a bowl and one egg yolk, adding the third egg white to it’s own bowl. Whisk the lone egg white until it is foamy and brush the pie dough – bottom, sides, and edge – with the egg white, creating a seal. Allow to set while creating filling. In a separate bowl combine sugar, flour, a pinch of salt, and set aside. Beat the 2 eggs and the extra yolk in their bowl and slowly add the coconut milk mixture with vanilla. Combine thoroughly. Slowly add wet ingredients to the dry and mix well. Fill the pie and bake for 25-30 minutes or until the center is set and the crust is golden brown. Allow to cool and set up.

In a small, dry frying pan, add 1/4 cup of shredded, sweetened coconut and toast gently over medium heat until lightly browned. Top pie with whipped cream and toasted coconut and serve.


The post Coconut Custard Pie appeared first on Femme Fraiche.

Femme Fraîche
Femme Fraîche


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →