Coconut Custard Pie

Ingredients and Weight:

• Pie crust:
  • 1 cup all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
  • 1-2 tablespoons ice water
• Coconut custard filling:
  • 3 cups whole milk
  • 1 cup sweetened condensed milk
  • 1 cup cream of coconut
  • 1 cup unsweetened shredded coconut
  • 3 large eggs
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Preparation Time:

30 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Make the pie crust: In a large bowl, whisk together the flour, sugar, and salt. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven: Preheat oven to 375°F (190°C).
3. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Fold the edges under and crimp to seal.
4. Make the coconut custard filling: In a large bowl, whisk together the milk, condensed milk, cream of coconut, shredded coconut, eggs, egg yolk, and vanilla extract. Pour the filling into the prepared pie crust.
5. Bake the pie: Bake for 30-35 minutes, or until the crust is golden brown and the filling is set. Let cool completely before serving.

Nutritional Information:

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 60 grams
• Protein: 15 grams

Dish Characteristics:

• Creamy and rich custard filling
• Sweet and flavorful coconut flavor
• Flaky and buttery pie crust
• Perfect for a special occasion

User Comments:

• "This Coconut Custard Pie is simply divine! The flavors meld perfectly together, and the crust is flaky and delicious."
• "I made this pie for my family, and they all loved it. The custard filling is so smooth and creamy."
• "I highly recommend this pie to anyone who loves coconut desserts."

Special Precautions and Tips:

• Use full-fat milk and coconut milk for the best flavor.
• Do not overbake the pie, as the filling will become rubbery.
• Let the pie cool completely before serving, as the filling will continue to thicken as it cools.