Wednesday, April 22, 2009

Custard Pie and one with Coconut

My mom loves coconut custard pie, or really any dessert with coconut. For Easter this year I figured a egg custard pie was appropriate and this recipe is easily adaptable to add coconut.

custard pie ingredients
To be able to make my mom her coconut and the rest of us plain custard pies I used: a package of 6 pot pie pans with lids (easier storage, I don't have to fight the plastic wrap), 2 9 inch premade pie crusts because I haven't figured out how to make a good one from scratch yet, 4 eggs, sugar, milk, whipping cream, vanilla extract, salt and sweetened flake coconut. And of course I forgot the ground nutmeg when taking the photo, and it is optional or you can add cinnamon.
individual pie crusts
I probably could have gotten the pie crust into the sixth pan but the filling wouldn't have stretched that far.
cold milk mixture
In a medium pot, add 1 cup milk, 1 and 1/2 cups heavy whipping cream and about a 1/4 teaspoon nutmeg. Bring just to a boil and remember to watch it carefully, milk hates to be boiled and shows it's revenge the minute you turn your back on it. Just try it and see the mess you'll have to clean up.
egg and sugar mix
You can use a hand mixer but not when trying to take photos. Blend 3 whole eggs and 1 egg yolk (save that white!), 3/4 cup granulated white sugar, 1/4 teaspoon salt and 1 tablespoon vanilla extract.
tempering the eggs
When the milk is just to boiling turn it off and stir it around a bit, with a small cup, carefully (it's still hot) and slowly, with the mixer on low, add some of the milk to the eggs. Wait a minute or two and add another cup. Repeat this process until all the milk is added to the eggs.

uncooked custard
If you did it slowly and carefully, this is what you get, no scrambled eggs and no 2nd degree burns.

Preheat the oven to 400 degrees.

Remember that egg white we saved? Use it to brush the insides and edges of the crusts with.

I added just about a 1/2 cup of the shredded coconut to the center pie crust for mom, then ladled (with a measuring spoon) the custard evenly between the pans.

custard pies ready for baking
I tried to get them as even as I could, and carefully put the pan in the oven.

I baked for 30 minutes then checked the crust for browning, mine was fine but if yours is getting too brown, very very carefully cover the edges with aluminum foil.

Turn the oven down to 250 degrees and bake for another 25 minutes.

finished custard pies
Ta Da!! After pulling the from the oven go ahead and get them off that hot pan and onto a cooling rack, let cool for 2 hours and you can serve warm or use the nifty lids that came with the pans and stick in the fridge overnight and eat cool the next day.

Mom preferred the coconut, but well I knew she would and since I won't eat processed coconut I can't compare but my plain custard was pretty tasty.


6 inch pot pies pans
2 9 inch pie crusts
3 eggs, 1 separated
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 1/2 cups heavy cream
1 cup milk
1 1/2 cup shredded coconut
1/2 teaspoon freshly grated nutmeg


Preheat oven to 400°F

Roll out the pie crusts and shape into pans.

In a saucepan, combine the nutmeg, milk and heavy cream. Heat until just starting to boil - Carefully! You have to watch it.

In a mixer or large bowl with a hand mixer, blend the one egg yolk, the three whole eggs, sugar, salt and vanilla.

Slowly... add in the hot milk mixture using a ladle or small cup, with the mixer on low, continuing to beat so the egg mixture already in the bowl does not scramble.

Place the pie pans on a cookie sheet. Brush the insides with the egg white.

Add 1/2 cup of coconut to each crust.

Carefully pour the custard mixture into the pie crust.

Bake for 30 minutes then check for crust browning, if needed, very very carefully add aluminum foil strips to cover the edges.

Reduce the oven temp to 250°, and bake for about another 25 minutes. It's done when still slightly jiggly but not liquidy.

Remove from oven and cool on rack. Serve at room temperature or chill overnight and serve cold.

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