COCONUT CUSTARD PIE

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COCONUT CUSTARD PIE

 

INGREDIENTS:

2 1/4 cups all-purpose flour

1/2 cup plus 2 tablespoons sugar

1/4 teaspoon salt

1 cup unsalted butter, cubed and chilled

3-5 tablespoons ice water

2 cups heavy cream

1 cup shredded coconut

6 large egg yolks

1/2 teaspoon lemon zest

1 teaspoon pure vanilla extract

 

DIRECTIONS:

1. Make the dough: Combine the flour, 1/4 cup sugar, and salt in a large

bowl. Cut in the butter using a pastry blender, two knives, or your

hands until the mixture resembles coarse meal. Add the water, 1

tablespoon at a time as necessary, and mix until just combined. Gather

dough into a ball, wrap in plastic wrap, and chill for at least 30

minutes. 

 

2. Prepare the pie: Preheat oven to 400° F. Roll the dough on a

lightly floured surface into a 1/16-inch-thick circle at least 12 inches

in diameter and transfer to a pie plate. Trim excess dough, leaving

1/2-inch overhang. Fold dough overhang onto itself and crimp with a

fork. Line the shell with parchment paper and fill with dried beans or

pie weights. Blind-bake the shell until lightly brown -- about 10

minutes. Transfer to a wire rack and cool. Reduce oven temperature to

325° F. Combine the cream, coconut, and 2 tablespoons sugar in a small

saucepan over medium-high heat and bring just to a boil. Remove from

heat and let steep for 45 minutes. Strain cream, reserving the coconut.

 

Whisk together the yolks and remaining sugar in a large bowl until light

and fluffy. Add the zest and whisk to combine. Stir in the cream mixture

and vanilla. Pour mixture into the prepared piecrust, transfer to a

baking sheet, and bake until set -- about 45 minutes. Chill pie for 2

hours before serving