Think of this pie as a coconut crème brûlée, ensconced in a flaky pastry crust. A slight hint of lemony citrus finishes it all off, adding just a tinge of unexpected zing to the rich and creamy coconut flavor.
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients
Crust
Filling
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
Step 3
Spread the shredded coconut onto a baking sheet. Toast in a 350°F oven for 2 minutes. Watch carefully as the coconut can brown easily. Toss with a spatula and toast for 1 more minute or until golden brown. Remove from oven and let cool.
Step 4
To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, and salt. Add the flour, milk, melted butter, lemon juice, lemon zest, and vanilla and mix until thoroughly incorporated. Stir the toasted coconut into the filling. Pour the filling into the pie shell.
Step 5
To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the filling is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
Step 6
Coconut Custard Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
