Well, my friends, I have had one goat rodeo of a week. Between a sick kitty, computer hackers, a car that won’t cooperate with the inspection people, and red tape tying up our lease renewal, suffice it to say I didn’t submit my recipe for this week’s Sunday Supper in time for the deadline. Which is really sad, as I’d been so looking forward to this week’s theme! Mom’s Favorite Recipes, in a nod to upcoming Mother’s Day, of course.
So, I pestered my mom several times for her favorite home cooked meals, she patiently gave me several good options, and I decided upon this coconut custard pie! I actually remember her making one from time to time when I was growing up, and seeing how I hated coconut then, I rarely partook.
Now I’m grown up, and it was TOUGH keeping my paws off this pie. I have long since recovered from my aversion to coconut, and thus found this pie to be insanely delicious. It was so creamy, studded with lots of chewy coconut and a flaky crust…
Seeing as we live a couple thousand miles apart, I wasn’t able to share it with my mom (BOO!), but I’m quite confident she would have loved it. I hope you will too. Enjoy!
1 (9-inch) single crust unbaked pie crust, fitted into a regular 9-inch pie plate and chilled until ready to use
1 egg yolk, beaten
1 ½ cups whole milk
1 cup heavy cream
¼ tsp salt
4 large eggs
2/3 cup granulated sugar
½ tsp vanilla extract
½ tsp coconut extract
1 (7 oz.) package sweetened shredded coconut
Preheat your oven to 425 F. Prick the bottom of the pie crust with the tines of a fork. Line the pie with parchment paper and weight it down with pie weights or dried beans. Blind-bake for 15 minutes, then remove from the oven. Remove the pie weights and parchment paper, brush with the beaten egg yolk, and return to the oven for 5 more minutes.
While the crust is baking, make the custard. Scald the milk and cream with the salt. In a medium mixing bowl, whisk together the eggs and sugar. Slowly pour about a quarter of the hot milk mixture over the eggs, whisking constantly. Slowly pour the egg mixture into the pot with the hot milk mixture, stirring constantly until completely combined. Add the extracts and stir to combine.
Scatter the shredded coconut over the baked pie crust. Pour the custard over the coconut until it’s very full but not overflowing. You may not need every last bit of the custard. That’s okay.
With your oven still at 425 F, bake the pie for 10 minutes. Turn off the oven, but do not open the door, and bake the pie another 5 minutes. At this point, check for doneness. What you want to see is the pie filling be jiggly but not liquidy when you gently shake the pie plate. If it’s not done (mine wasn’t!) close the oven door and let it go another 5 to 10 minutes (mine needed the full 10 minutes). Check for doneness again, it should be there. If not, let it go another 5 minutes, or until it is done.
Cool the pie several hours before serving. I think it tastes best chilled, but you can also serve it at room temperature just fine.