We fall in love with their big eyes, little button noses, fluffy tails, and clumsy paws. Toasted coconut tastes best! The filling will still be a bit jiggly, which will make you question whether it is done for not. background-color: transparent!important; To serve, let stand at room temperature 30 minutes, then sprinkle with coconut. I notice it has a whole cup of sugar, so Im wondering if I actually dont need the sweetened coconut? The pages are an aged yellow, and it smells like the library. Coconut custard pie is a classic egg custard pie with sweetened flaked coconut, it was ever so popular back in the day and I have a slew of family members that love it! But we hope you decide to come check us out. A classic flaky pie crust is topped with a coconut custard filling in our favorite coconut custard pie recipe. Line pastry with a round of aluminum foil, pressing it down. Filling thickened nicely and had a rich texture, but I found it blander than other recipes, even with extra coconut. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. This coconut custard pie recipe does need to be refrigerated. Sign up for the Food Network Shopping Newsletter Privacy Policy, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return, McDonalds Announces Its Next Celebrity Collab: Cardi B & Offsets Meal for Two, KitchenAids 2023 Color of the Year Is Hibiscus, Subway Will Now Be Slicing Meat Fresh at Each of Its Locations, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, 6 Best Food Dehydrators, Tested by Food Network Kitchen, 5 Best Cookie Sheets and Sheet Pans, Tested by Food Network Kitchen, 6 Best Air Fryer Toaster Ovens, Tested by Food Network Kitchen, Enter Daily for Your Chance to Win $10,000. Stir in the water until the dough just comes together. It has a delicious custard texture with the refreshing coconut flavor that everyone loves. these links. these links. From high ponytails to poor nutrition, here's what causes thinning and breakage on this part of the scalp. Stir in the coconut. WebDirections. Bake for 4 minutes, remove and let it cool completely to room temp. Discovery, Inc. or its subsidiaries and affiliates. When ready to serve, top with whipped cream. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. i cooked it for 10 minutes and it finally thickened up. I didn't use a sieve either, if you stir all the cornstarch lumps out, you don't need it. this link is to an external site that may or may not meet accessibility guidelines. Prepare a pastry pie shell, roll about and place in pie plate. Crust should be golden and filling puffed and when the tip of a knife in the center comes out clean. 4.95 from 19 votes. Thank you for sharing your feedback. Crimp decoratively and chill the crust until firm, about 15 minutes. Wrap in plastic and refrigerate until well chilled, about 1 hour. Line unpricked pastry shell with a double thickness of heavy-duty foil. Trim the overhanging dough to 1 inch and fold it under itself. Allow the pie to cool to room temperature before slicing and serving. I made this for Thanksgiving. 3 large egg yolks. Bake at 350 for 4 minutes, stirring several times; set aside. April 13, 2021 by Stephanie Manley, Last Updated January 21, 2022 2 Comments. We skip the whipped cream topping and finish the pie with toasted coconut, The result is a light and creamy dessert with the perfect amount of coconut flavor. Preheat the oven to 375. Bake as above. If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark. This coconut custard pie tastes better at room temperature so just set it out on the counter for about an hour prior to serving. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick. font-weight: var(--var-hyperlink-static-font-weight)!important; HOWEVER, the real problem is that like most of your reviewers - the custard turned out soupy!!! This pie definitely needs to cool all the way before serving. 2 tablespoons butter. In a bowl, blend together the sugar, flour and nutmeg. line-height: var(--var-hyperlink-static-line-height)!important; Toasting the coconut flakes adds an even deeper flavor profile, and its super simple. I didn't see the need to strain the custard. Add the buttermilk, vanilla and a pinch of salt and whisk until '; This Old Fashioned Coconut Custard Pie is similar to what you would imagine a coconut crme brulee might be. Ask our leasing team for full details of this limited-time special on select homes. That might mean corned beef and cabbage, the standout dish stateside, or a lamb or beef stewthe entres those in the Emerald Isle are most likely to eat on March 17. Just enough to lightly cover the top in 2018 see the need to refrigerated! Crust @ 380 degrees for about 2 to 3 days in the coconut meat into 8 or 10 pieces at. Prick the dough with a fork and chill the crust with foil if browning too.... So if the crust with foil if browning too quickly pie the Same Thing and... The library [ / * >