Name: Coconut Custard Pie
Cook time: 1 hour 15 minutes
Total time: 6 hours 45 minutes (includes cooling)
Yield: 6–8 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 1 1/2 sticks (3/4 cup) plus 3 tablespoons cold unsalted butter; 4 to 6 tablespoons ice water; 5 large eggs; 3/4 cup plus 2 tablespoons sugar; 2 cups whole milk; 1/2 cup half-and-half; 1 teaspoon vanilla; 1/4 teaspoon salt; 1 cup sweetened flaked coconut; 1/2 cup fresh coconut shavings (cut with a vegetable peeler from a shelled coconut) or sweetened flaked coconut; 1 cup chilled heavy cream; 2 tablespoons sugar; 1/2 teaspoon vanilla; pie weights or raw rice

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Photo by Romulo Yanes

Shredded, sweetened coconut acts as both flavoring agent and lone sweetener in this baked custard pie.

Cooks' Note

Dough can be chilled, wrapped well in plastic wrap, up to 1 day.

Recipe notes

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Recipe notes

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