1. Prepare the Pie Crust:
- Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter and use a pastry cutter or your fingertips to blend the butter into the flour mixture until it resembles coarse crumbs.
- Add Ice Water: Drizzle in the ice water, one tablespoon at a time, mixing until the dough starts to come together. Be careful not to overmix. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Prebake: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until lightly golden. Remove the weights and parchment, then bake for an additional 5 minutes. Let the crust cool.
2. Make the Coconut Custard Filling:
- Mix Ingredients: In a medium saucepan over medium heat, combine the milk, heavy cream, and sugar. Stir until the sugar is dissolved and the mixture is heated but not boiling.
- Whisk Eggs: In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and salt until smooth.
- Temper the Eggs: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Cook the Filling: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Add Coconut: Remove the saucepan from heat and fold in the shredded coconut.
3. Assemble and Bake:
- Pour Filling into Crust: Carefully pour the coconut custard filling into the cooled pie crust.
- Bake the Pie: Bake the pie in the preheated oven at 375°F (190°C) for 25-30 minutes or until the filling is set and slightly puffed.
- Cool: Allow the pie to cool at room temperature for at least an hour. Refrigerate for at least 2 hours before serving to allow the custard to fully set.
Serving Suggestions
Serve this Coconut Custard Pie chilled, topped with freshly whipped cream and a sprinkle of additional shredded coconut for a beautiful presentation. You can also garnish it with toasted coconut flakes for added texture and flavor.
Tips for the Perfect Coconut Custard Pie
- Make Ahead: This pie can be made a day in advance. Just keep it covered in the refrigerator until ready to serve.
- Coconut Variations: You can use unsweetened coconut for a less sweet flavor, or experiment with different types of coconut, such as coconut cream for a richer taste.
- Texture Preferences: If you prefer a smoother filling, you can strain the custard mixture through a fine-mesh sieve before pouring it into the crust.
Conclusion
This Coconut Custard Pie is a classic dessert that combines the richness of custard with the tropical flavors of coconut. It’s sure to impress family and friends and is a delightful addition to any dessert table. Enjoy each creamy, dreamy slice of this heavenly pie!