Coconut Custard Pie

Name: Coconut Custard Pie
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 1/4 cups All-purpose flour; 1/2 teaspoon sugar; 1/2 cup (1 stick) cold unsalted Butter, cut into pieces; 2-4 tablespoons ice water; 1 pinch Salt; For filling; 1/2 cup sugar; 1/3 cup cornflour; 1 cup whole milk; 1 can coconut milk; 4 large egg yolks; 1/2 cup sweetened shredded coconut; 1 pinch salt

Sabrina Yasmin @barak_kitchen

Riyadh

#Cookpadturns2
This coconut custard pie is a pure delighted dish that you can offer to your guests in any celebrations. A crumbly pie filled with delicious coconut milk custard.

Sabrina Yasmin @barak_kitchen

Riyadh

#Cookpadturns2
This coconut custard pie is a pure delighted dish that you can offer to your guests in any celebrations. A crumbly pie filled with delicious coconut milk custard.

Saved

Ingredients

60 minutes

8 servings

1 1/4 cupsAll-purpose flour
1/2 teaspoonsugar
1/2 cup (1 stick)cold unsalted Butter, cut into pieces
2-4 tablespoonsice water
1 pinchSalt
For filling
1/2 cupsugar
1/3 cupcornflour
1 cupwhole milk
1 cancoconut milk
4large egg yolks
1/2 cupsweetened shredded coconut
1 pinchsalt

Saved

Steps

60 minutes

1

In a food processor add flour, salt, and sugar. Blend well.
2

Add butter, blend until mixture resembles coarse meal.
3

Sprinkle with 2-3 tablespoons ice water. Blend until dough is crumbly but holds together when pressed.
4

Transfer the dough into a dish.
5

With the help of your hand press the dough to form a crumbly dough.
6

Take 9 inch round pie dish and press the dough to the dish to spread uniformly.
7

Pre heat oven at 200 degree C for 10 minutes.
8

Place a round aluminium foil over the pie dough.
9

Take some kidney beans or any other kind of beans and spread over the foil to make a layer.
10

Bake the pie for 35 to 40 minutes or until the edges are brown in colour.
11

Remove the foil with beans and keep the pie crust in the refrigerator to cool.
12

Now for the coconut custard, in a heavy bottomed pan add sugar, salt and cornflour.
13

Mix well and then add whole milk, coconut milk and 4 egg yolks.
14

Mix well and put the mixture on stove top.
15

Stir continuously and cook in medium heat until you see 2_3 bubbles appear to form, about 5 minutes.
16

Remove from heat stirring constantly.
17

When the mixture cools a little bit, take out the pie crust and pour the custard over that.
18

Smooth the top with a knife.
19

For the coconut topping, toast the dissicated coconut until light golden brown.
20

Spread the toasted coconut over the coconut custard.
21

Keep the dish back to the refrigerator to set the custard for about 4 hours.
22

At the time of serving, take out the dish from the refrigerator, garnish with some fresh fruit, cut in small pieces and serve cool.