PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Creamy Coconut Custard Pie
| Creamy Coconut Custard Pie | Print |
Recipe By: Alice Morrow
Creamy Coconut Custard Pie
Ingredients
- CRUST:
- 1 ¾ c. plus 2 T. flour
- ¾ t. salt
- 5 T. cold vegetable shortening
- 5 T. cold unsalted butter, cut into ½” dice
- ¼ c. ice water
- FILLING:
- 1 c. sugar
- 4 T. butter, melted
- 6 large eggs
- 1 c. buttermilk
- 2 t. vanilla
- Salt
- 2 c. shredded sweetened coconut
- Vanilla ice cream or cool whip, for serving
Instructions
- CRUST: In bowl, whisk flour with salt. With a pastry blender, cut in shortening and butter until mixture resembles coarse meal with pea-size pieces. Stir in water until dough just comes together. Scrape dough out onto work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled.
- On lightly floured surface, roll out dough into 12” round and about ¼” thick. Ease dough onto glass pie plate. Trim overhanging dough to 1” and fold it under itself. Crimp and chill the crust until firm, about 20 minutes.
- Preheat oven 375. Line crust with parchment paper and fill pie weights or dried beans. Cover rim with strips of foil and bake in lower part of oven for 20 minutes, until crust is barely set. Remove parchment and weights and bake 5 minutes longer, until crust is just set but not brown. Poke bottom of curst lightly to deflate if puffed. Let cool, leave foil strips on the rim. Lower oven to 350.
- FILLING: In bowl, whisk sugar with butter, then eggs. Add buttermilk, vanilla and pinch of salt and whisk until incorporated. Stir in coconut.
- Pour filling into pie crust and bake for 45-50 minutes, until custard is set and golden brown on top.
- Let pie cool completely, then remove foil, cut pie into wedges and serve with ice cream or cool whip.
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