Coconut Custard Pie

Products Used

Ingredients

Pie Dough

  • 1 1/4 cups (150g) all-purpose flour*
  • 1/2 teaspoon salt
  • 6 tablespoons (84g) unsalted butter, very cold
  • 1/4 cup (60g) ice cold water
  • 1 teaspoon vinegar

Filling

  • 4 large eggs
  • 3/4 cup (150g) Dixie Crystals Extra Fine Granulated Sugar
  • 1 1/4 cups (300g) milk
  • 1/2 cup (120g) whipping or heavy cream
  • 1/4 cup (60g) coconut rum or additional milk
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup (106g) sweetened coconut flakes

Whipping Cream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. For pie crust place flour and salt in a bowl large enough to hold all ingredients.
  2. Using a grater, grate very cold butter on small eyes of grater (as you would shred cheese) directly onto flour. Between palm of hands, quickly rub butter and flour together to distribute butter evenly.
  3. Mix ice cold water and vinegar together and add to above. Mix briefly by hand until mixed together and forms dough.
  4. Press into a round disk and place in refrigerator for at least 30 minutes or overnight.
  5. Preheat oven to 375°F. Roll dough onto a floured surface large enough to cover pie tin. Cut away excess dough.
  6. Line inside of pie crust with nonstick aluminum foil. Fill with dried beans or rice. Place in oven for 12 minutes. Remove from oven and remove beans or rice. Remove foil. Return to oven and reduce heat to 350°F.
  7. Bake for another 10 minutes. Keep an eye on pie dough as bubbles may form. Prick bubbles using a fork or tip of paring knife. Remove from oven.
  8. Whisk one egg in a bowl until well blended. Brush surface of pie dough with part of egg and return to oven for 4-5 minutes. Remove from oven. Reduce oven temperature to 325°F.
  9. To left over part of egg, add remaining 3 eggs. Whisk until very well blended.
  10. Add sugar and whisk smooth. Add milk, cream, coconut rum, vanilla, and salt. Add coconut.
  11. Pour into par-baked pie crust and place in oven for about 43 minutes or until center no longer trembles when pie tin is tapped on sides. (Time will depend on type of pie vessel used. A thin aluminum foil pie tin bakes products faster than thick earthenware.)
  12. Once pie has cooled completely it can be decorated with whipped cream.
  13. Whip cream, sugar, and vanilla to firm peaks. Fit cream into a piping bag fitted with a large French star tip.
  14. Decorate edge of pie with cream and sprinkle with coconut.
Dixie Crystals Insight

The ingredient amounts for this recipe were formulated using a 9-inch pie pan that holds a total of 4 cups water.

Learn why and when to pre-bake your pie crust.

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