Place the blind baked pie crust on a baking sheet. Pour the batter into your prepared pie pan and bake for about 40 – 45 minutes or until the top is golden brown and a toothpick inserted into the center of the pie comes out clean. Hi there, friends! Feel free to take off your shoes, grab a cookie, and join the conversation. Even when it’s done, the pie will be domed in the center but it will be very jiggly. These days, you don’t need to scald milk for custards. That’s why this recipe is similar to a classic custard pie, but with the addition of coconut. Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. Coconut Custard Pie: Your Guide to Golden, Flaky Goodness Coconut custard pie gives you the best of both worlds – it is a coconut-y custard enveloped between a buttery, flaky crust. The easiest way is to use a wire cake tester. Custard pie should always be allowed to cool at room temperature (don’t put a hot pie in the fridge!). Now, we’re adding Toasted Coconut Custard Pie to that list. Pull the preheated baking sheet from the oven and place the crust on top. After a little bit of research this is what I found out about the ‘amazing’ Impossible Pie. This helps seal the crust and prevents a soggy bottom. I made a few minor tweaks before landing on this winning recipe. I made him the savoury one and he said “that’s not it, it’s supposed to be sweet and taste like coconut”. Step 2. Finally, I blind baked the crust. Does custard pie … Toast coconut and set aside. If you give the pie a gentle nudge, most of the pie shouldn’t move, but the middle 1/3 should have a slight Jello jiggle. The first step is to toast your coconut flakes, which amplifies their rich, nutty flavor. Ultimately, the amount of jiggle is the most universal rule in judging the doneness of a non-crusty crusted custard pie. Use a spatula to press it down just enough to make sure it is all coated with the custard. While I realize a surplus of delicious custard seems like it would be a good thing, egg custard spilling all over the bottom of your oven is decidedly not a good thing. The difference between coconut cream pie and coconut custard pie comes down to how the filling is prepared. That's just the kind of jiggle you want. As an Amazon Associate I earn from qualifying purchases. Add the heavy cream, light cream, vanilla, coconut extract, and salt, and beat just to combine. Pour milk in a small saucepan and over medium heat bring to … Meanwhile, put another baking sheet in the oven to preheat. Most fillings will puff slightly and take on a drier look on top when they are done. The pie will be quite full so take a deep breath, go slow, and you’ll be fine! As a kid I fell in love with Coconut Cream Pie but never could master making even an easy version at such a young age. Subscribe and get a FREE 5 Day Quick Start Guide to Meal Planning! Don't add all the milk or you … The pie divides into layers, so you get creamy smooth, topped with coconutty-crunchy-chewy. Paired with a buttery homemade pie crust, this pie is bound to be a hit at holiday gatherings. A custard pie is an uncooked custard mixture added to an uncooked or partially cooked crust and baked together. For such a simple pie, it packs a lot in the flavor and texture departments! Meanwhile, place a sheet of parchment paper in the pie crust and fill with pie weights or dried beans. (Fill with weights and bake until done). Whisk in the milk or half and half. The pie will be quite full so take it slow and steady. The center should no longer jiggle when the pie is done. The pie will be very full, so make sure the edge is nice and raised so the custard doesn't leak out. The center part will set completely while cooling. Custard Pie was a staple at all of our family holidays. 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