Coconut custard pie
My dad has requested a coconut custard pie for Thanksgiving and since pie baking is not my "thing", I am looking to 'Hounds for a great recipe. Any assistance is appreciated!
I don't remember the thread, but I picked up here on Chowhound a recipe for Impossible Coconut Pie, and it's been terrific and easy to make. Here's the recipe:
1 c. flaked coconut
1/2-3/4 c sugar
1/2 c flour
1/4 c butter or margarine, softened
2 c milk
1 1/2 tsp vanilla
Heat oven to 350. Grease a 9" pie plate (I like to use deep dish to avoid spilling). Blend all ingredients and bake 50-55 minutes until golden brown and a knife inserted near the center comes out clean.
I should mention that there are other recipes for Impossible Coconut Pie that use Bisquick, but I love this one that doesn't use it as I can't stand the taste of that stuff.
Now I *hate* you! I just made this because it looked so easy and I was craving coconut for some odd reason. I ate a quarter of the pie in one sitting and could have kept going, but I thought perhaps the rest of my family would want to try it, too. I used the smaller amount of sugar and only 1.5 cups of milk and it came out delicious! I'll bet you could also use a gluten-free flour to thicken it when cooking for people who need gluten-free.
Now I'm interested in trying this!
I am completely new at baking pies and the first one I attempted was Paula Deen's French Coconut Pie just because it seemed simple enough for a beginner, plus I love coconut. I was happy it turned out but I thought the taste of the eggs was too noticeable. How is this recipe? Is the egg taste very noticeable since it has 4?
Joy of Cooking has the best pastry cream/custard formula I've found--the perfect balance of sweet and creamy and their coconut cream pie recipe is great for that reason. OTOH I have also made and loved pastry cream made with coconut milk similar to what blue room linked and I think I am kind of hooked on the additional coconut flavor it provides.
I am also a fan of whipped cream vs. meringue for the topping.
Here's the recipe I use. It's super good!
Coconut Custard Pie
Partially pre-bake a piecrust, and let cool
2 egg yolks
1 cup of sugar
1 cup heavy cream
1 cup light cream
1 teaspoon vanilla
1 teaspoon coconut extract (optional but recommended)
pinch of salt
1 cup sweetened flaked coconut
Beat the eggs and egg yolks with an electric mixer, and slowly add the sugar. Add the heavy cream, light cream, vanilla, coconut extract, and salt, and beat just to combine. Do not overmix. Stir in the coconut, and pour into the cooled partially bake pie shell.
Bake for 50-55 minutes, or until the top is lightly browned and the custard is set. It should not be wet in the middle and jiggle too much when you move it. Serve room temperature or chilled.
I usually make the one in the yellow Gourmet cookbook. My brother is the coconut custard pie expert in the family and it's his favourite. I found this link on Epicurious and I can't swear that it's the same one, but it looks like it (from memory--haven't got the book here). http://www.epicurious.com/recipes/foo...
I once had to travel to Alabama for business every week for more than a year, so I made coconut ie a quest. despite that, one of the best pies ever is from the Dahlia in Seattle. The recipe is at this link: http://www.cakespy.com/blog-old/2008/.... It is kinda a cheater, I think, because he adds white chocolate, but it still has a great, pervasive coconut taste.
NOT good at pastry crusts but have had lots of luck with frozen ones. Las year attempted SIMPLE coconut custard pie. Was my Da's favorite when he was around and Uncles favorite... an Alzheimer's patient. TOTAL fails?? Custard filling seeped under crust and turned really ugly?? Crusts seemed totally intact at the start? Filling just eggs, milk, sugar, vanilla and shredded coconut??