Shelli’s Quarantine Cooking Coconut Custard Pie
(which my husband made for me for Mother’s Day- his 1st pie ever & best I’ve EVER had)
Ingredients for the crust:
(Best to prepare the dough a day ahead but can be prepared 1-2 hours before making pie)
1 ½ cups all purpose flour
½ tablespoon of sugar
½ teaspoon sea salt (we didn’t have. John used regular)
½ pound COLD butter (2 sticks) cut into ¼ inch pieces
6 tablespoons cold ice water
Pie crust directions:
Place flour, sugar and salt in the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should be dry & powdery.
Add 6 tablespoons of ice water til moist clumps or small balls form. Press a piece of dough between your fingers and if dough sticks together, you have added enough water. If not, add more water a teaspoon at a time.
Be careful not to add too much water or dough will be difficult to roll out.
Transfer dough to a clean work surface and gather dough together into a ball. It should NOT be smooth. Do NOT knead.
Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate for 60 minutes.
When dough is ready, roll out one ball until it is 12-13 inches.
Fold in half or quarters, and and place in 9 inch pie plate, then unfold.
Use fork to prick bottom and use pie weight. (If you don’t have a pie weight...we don’t!...line the pie inside with parchment paper, and place a cup of rice in it to hold down.
Bake for 20 minutes until the edges are lightly golden, then take pie out of oven.
Remove the parchment and rice (Discard)
Bake in 375 oven for another 5 minutes until the bottom is dry and a little brown.
Allow to come to room temperature before filling.
***Note from John: This may look intimidating, but is very easy...my first pie ever. The dough recipe actually makes enough for two crusts. Unfortunately, I did not realize that I was using a deep dish pie glass, so I had to use much of the second dough, and in the picture, you will see a lot of crust...but no problem...it was so good, we just crumbled it and ate with the pie!
Ingredients for coconut custard:
1 ½ cups sweetened angel flake coconut (3.9 ounces)
1 ½ cups whole milk
3 large eggs
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon coconut extract, if you have
¼ teaspoon salt
Pinch of nutmeg
½ cup heavy cream
Directions:
Preheat oven to 375
Place coconut on sheet pan lined with parchment paper and bake 5-8 minutes until there are flecks of toasted brown and you can smell the coconut aroma, stirring once.
When done, remove from the oven and set aside.
In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla, coconut extract, salt, & nutmeg until well combined.
Whisk in heavy cream and toasted coconut.
Pour mixture into cooled pie crust.
Cover edges of pie crust with aluminum foil.
Bake 35 minutes and remove the foil.
Bake an additional 10-15 minutes .
Insert knife. If it come up clean, it’s done.
No whipped cream necessary!!!
Tune in Tuesday for another Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!...and join me at 5:30 tonight for another Facebook Live edition!
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going toQ1043.com.
Please support @godslovenyc, a NYC nonprofit that cooks and home-delivers medically tailored meals to individuals living with serious illness. To donate go toglwd.org/whoareyoucookingfor.