So I’m obsessed with coconut. Honestly, it is one of my favorite flavors and scents. So naturally when I have a hankering for custard pie I had to find a way to add coconut. Some really dislike custard because of the milky – and potentially – eggy flavor. I totally get that. But! This recipe is amazing. If you like macaroons, you’ll probably enjoy this. The custard is there, but just barely. It isn’t overly sweet or rich. The custard and the coconut really balance each other out.
With pies I’m not a huge fan of crust. I generally prefer most to be crustless – especially when it comes to custard and pumpkin. So in an effort to embrace a crust, I found a chocolate crust recipe and added a kick to it by adding cinnamon, cloves, nutmeg and a bit of extra sugar. The spice blended nicely with the chocolate and made the pie have the most heavenly scent!
Here’s how it’s done –
Chocolate Pie Crust
Recipe sans spice came from Simply Scratch
1 & 1/8th cup Flour
2 TBSP Unsweetened dark cocoa powder
2 TBSP Granulated sugar
1/2 tsp salt
1 stick (8 TBSP) Cold butter, cut in pieces
2-3 TBSP Cold water
~~~~ If you want to add spices ~~~~
3/4 tsp Ground cloves
3/4 tsp Ground nutmeg
3 & 1/4 tsp Ground cinnamon
2 TBSP granulated sugar
Combine flour, cocoa, salt and butter in a bowl using pastry blender (or fork!) until crumbly — if you are fortunate enough to have a food processor it also works well. Add one tablespoon of water at a time, mixing between additions, until forms into large clumps. Add spices and knead into dough. Form into a round disc and wrap in plastic wrap. Refrigerate for at least 30 min.
Roll out dough and proceed as normal. Fits a 9 inch pie dish or tart pan.
Coconut Custard Pie
Recipe adapted from Paula Deen by LittleFoodieChef
1/2 stick (4 TBSP) Butter, melted
1 TBSP Flour
3/4 cup Granulated sugar
1 tsp Vanilla extract
2 cups Sweetened flaked coconut
1 cup Milk (I used skim)
1 Chocolate pie crust
Preheat oven to 350F
Whisk eggs, butter, vanilla extract, and sugar. Whisk in flour and milk. Add coconut and blend into mixture. Pour into pie shell. Optional – but yummy addition: sprinkle extra coconut on top and add pecan halves. They toasted up nicely in the oven.
Bake 45-60 min until the custard has risen, is golden brown and firm. Check by inserted knife – it will come out clean but slightly oily. Let cool, then refrigerate.