This young coconut pie used custard base. If you like coconut and egg custard combo, then this is for you. It was easy to whip up.The only process I didn't enjoy was scraping the flesh out of the shell which took ages to finish. Not to mention the time it took to scrape it open. So yeah it took a while. But once I got passed the scraping, the next procedures were quick.
Some coconut had rock solid meat that I had to discard as I only wanted the smooth, jelly flesh. I did a triple recipe so you could imagine the amount of coconut called for.
I would call it Coconut Custard Pie. The original recipe does not use pie shell. I used sweetened pastry as my base for this pie and the result was amazingly good.
Pate sucree (Sweetened pastry)
Taken from Le Cordon Bleu Dessert Technique Book
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup superfine sugar (I used powdered sugar)
2 egg yolks,lightly beaten
1/4 tsp vanilla extract
Sift the flour and powdered sugar together. (If you are using superfine sugar, stir it in after rubbing in the butter).
Rub in the butter. Add the egg and vanilla extract to the dry ingredients. Mix to form a soft dough.
Flatten. Wrap in clingfilm and chill for 30 minutes.
Roll out pastry into 2.5 mm thick. Line the pie tin with pastry. Put it back in the fridge while you make the coconut filling.
Coconut Pie Filling
Recipe from Taste of Home
2 cups milk
1 cup sugar
1/2 cup all purpose flour
6 TBSP butter
1 tsp vanilla extract ( I used vanilla bean)
1/2 tsp salt
1 cup coconut
Combine the first seven ingredients in a blender.Cover and process for 10 seconds. Scrape the sides. Process for another 10 seconds.
Add coconut. Process for 2 seconds or until blended. Pour into small fluted pie dish or 10-in pie plate.
Bake at 180C (350F) preheated oven for 50-55 minutes or until the knife inserted in the center comes out clean. Serve warm.
Enjoy it cold too! Yum! Yum!