Description
Coconut lovers, this one’s for you! Ultra rich and creamy custard with ZERO artificial extract in the flakiest lard crust.
Ingredients
Units
Scale
For the crust (makes one 9 inch crust):
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup cold lard
- 8–10 TB ice cold water
For the coconut custard filling:
- 1 large egg
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp salt
- 1/4 cup + 2 TB cornstarch
- One 13.5oz can full fat coconut milk
- One 13.5oz can coconut cream (coconut whipping cream)
- 1/2 tsp vanilla extract
- 4 TB unsalted butter, cold and cubed
- 2/3 cup sweetened shredded coconut, lightly packed
For the whipped cream and to garnish:
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1/2 cup toasted shredded coconut
Instructions
- To blind bake the crust, whisk the flour and salt together in a medium mixing bowl, and use a pastry blender or two forks to cut the cold lard into the flour until it looks like coarse crumbs. Add the ice cold water a couple tablespoons at a time, using a fork to work the water in completely before adding more. The pie dough is ready when it cleans the sides of the mixing bowl without sticking to your hands, and naturally forms a ball around the fork. Depending on the humidity in your kitchen, it may take more or less water each time. Form the dough into a ball.
- Generously flour a clean work surface, and add the pie dough. Dust with flour, and roll out (flouring as needed as you go) to a circle that measures between 1/8-1/4 inch (.3-.6 cm) thick, and about 12 inches (30 cm) across. Carefully add the crust to the pie plate, and fit it snugly against the sides and bottom. Tuck the excess dough up between the edge of the pie plate and underneath the edges of the crust, crimping as you go. Preheat the oven to 350F/176C, and let the crust chill in the refrigerator for 30 minutes while the oven warms up.
- After 30 minutes, remove the crust from the fridge and line the bottom with a circle of parchment paper. 9 inch (23 cm) rounds work well here. Add dry rice, beans or pie weights to the top of the parchment, making sure to distribute them evenly. Bake the crust for 20 minutes, and then remove the parchment and weights. Use a fork to poke holes into the bottom of the crust, and continue to bake for another 20 minutes, or until the crust is evenly golden brown. Allow the crust to cool completely before adding the filling.
- To make the filling, whisk the egg, yolks, sugar, salt and cornstarch together in a large, heatproof mixing bowl. Set aside. In a medium saucepan or saucier, combine the coconut milk, coconut cream and vanilla extract and mix until smooth. Cook over medium heat until wisps of steam start coming from the surface.
- Stream the hot coconut milk mixture into the egg/sugar mixture, whisking quickly and constantly to temper the eggs. Once all of the coconut milk has been whisked in, return the tempered mixture to the saucepan and place back over medium low heat. Continue to cook, whisking constantly, until the custard has thickened and the whisk leaves trails, about 5-6 minutes. Remove from the heat and add the butter immediately, whisking vigorously until melted and smooth. Stir in the shredded coconut.
- Add the finished custard to a shallow dish or bowl, and press a sheet of plastic wrap directly onto the surface to keep a skin from forming. Allow to chill completely in the fridge, at least 4 hours or overnight.
- When you’re ready to assemble the pie, remove the chilled coconut custard from the fridge and add to a large mixing bowl. Use a whisk or stiff spatula to loosen up the custard and set aside.
- Using a stand mixer with the whisk attachment, (or electric handheld mixer) whip the cold heavy whipping cream on high speed until soft peaks form, then reduce the speed to low. Gradually add the powdered sugar while the mixer is running, and when all of the powdered sugar has been added, increase the speed back to high and continue whipping until very stiff peaks have formed. Fold half of the finished whipped cream (about 2 cups) into the coconut custard, and add to the baked pie crust. Spread the filling evenly over the crust.
- Use the remaining whipped cream and toasted shredded coconut to garnish the pie. Chill for 2 hours before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 18.2 g
- Sodium: 340.3 mg
- Fat: 39.8 g
- Saturated Fat: 20.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 33.5 g
- Fiber: 0.9 g
- Protein: 4.6 g
- Cholesterol: 102.5 mg