Coconut Custard Pie
8 هزار بار بازدید -
4 سال پیش
-
This is a quick, old-fashioned
This is a quick, old-fashioned pie that really delivers on coconut flavor! You can make your own pastry or use a ready-made crust, but the filling comes together easily in one bowl. You can top this pie with whipped cream, or even a meringue, or serve it with a little vanilla ice cream on the side. It's also wonderful as-is!
When I make pastry, I always make a double-crust recipe, even when I'm baking a single-crust pie like this one. I wrap up the half I'm not using well, and put it in the freezer for later use.
Recipe for double-crust pie:
2 cups flour
1/2 tsp. salt
1/2 tsp. sugar
2/3 cup shortening (you can use vegetable shortening or butter or a combination of the two, or you can use lard)
7-8 TBSP ice cold water
Whisk together dry ingredients in large bowl. Add shortening and cut into flour mixture with a pastry blender. Continue until you start seeing pieces that resemble the size of gravel. Sprinkle over with 4 TBSP cold water, and toss with a fork. Sprinkle over remaining cold water and toss until it starts to stick together and then form a ball. Gather with hands and shape into ball. Cut in half with knife. Shape each half into disk and wrap each with plastic wrap. Refrigerate 30-60 minutes before rolling out. If not using both disks, freeze extra one.
Filling:
1/2 cup buttermilk
1/2 cup butter, melted and cooled to room temperature
3 eggs
1 cup sugar
2 TBSP flour
1/4 tsp. salt
2 tsp. vanilla
1 1/2 cup shredded sweetened coconut
In a large bowl, beat buttermilk, butter, eggs, sugar, flour, salt and vanilla together until well blended. Add coconut and stir in. Transfer filling to a 9-inch pie plate lined with an unbaked pastry crust. Bake in center of a 325 degree oven for 50-60 minutes, until top of pie is golden brown and center is set.
Allow pie to cool completely before cutting. Keep any leftover pie in the refrigerator.
When I make pastry, I always make a double-crust recipe, even when I'm baking a single-crust pie like this one. I wrap up the half I'm not using well, and put it in the freezer for later use.
Recipe for double-crust pie:
2 cups flour
1/2 tsp. salt
1/2 tsp. sugar
2/3 cup shortening (you can use vegetable shortening or butter or a combination of the two, or you can use lard)
7-8 TBSP ice cold water
Whisk together dry ingredients in large bowl. Add shortening and cut into flour mixture with a pastry blender. Continue until you start seeing pieces that resemble the size of gravel. Sprinkle over with 4 TBSP cold water, and toss with a fork. Sprinkle over remaining cold water and toss until it starts to stick together and then form a ball. Gather with hands and shape into ball. Cut in half with knife. Shape each half into disk and wrap each with plastic wrap. Refrigerate 30-60 minutes before rolling out. If not using both disks, freeze extra one.
Filling:
1/2 cup buttermilk
1/2 cup butter, melted and cooled to room temperature
3 eggs
1 cup sugar
2 TBSP flour
1/4 tsp. salt
2 tsp. vanilla
1 1/2 cup shredded sweetened coconut
In a large bowl, beat buttermilk, butter, eggs, sugar, flour, salt and vanilla together until well blended. Add coconut and stir in. Transfer filling to a 9-inch pie plate lined with an unbaked pastry crust. Bake in center of a 325 degree oven for 50-60 minutes, until top of pie is golden brown and center is set.
Allow pie to cool completely before cutting. Keep any leftover pie in the refrigerator.
4 سال پیش
در تاریخ 1399/09/27 منتشر شده
است.
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