Looking for the perfect summer dessert? Try this easy to make Coconut Custard Pie, a refreshing treat with creamy young coconut filling and crust made from scratch. Here is an easy dessert recipe for Coconut Custard Pie.
2 1/4 cup(s) all-purpose flour
1/2 cup(s) sugar, divided
2 tablespoon(s) sugar
1/4 teaspoon(s) salt
1 cup(s) unsalted butter
3 tablespoon(s) (add more as needed) ice water
2 cup(s) heavy cream
1 cup(s) shredded coconut
6 large egg yolks
1/2 teaspoon(s) lemon zest
1 teaspoon(s) pure vanilla extract
To make the crust, combine the flour, 1/4 cup sugar, and salt in a large bowl. Cut in the butter using your hands, a pastry cutter or two knives until the mixture resembles coarse sand. Add the cold water, 1 tablespoon at a time as necessary, and mix until just combined. Gather dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat oven to 400 degrees F. Lay the dough on a lightly floured surface and Use a rolling pin to roll it into a circle with at least 12 inches diameter and 1/16-inch thickness. Carefully transfer the crust into a pie plate. Trim excess dough, leaving 1/2-inch overhang. Fold dough overhang onto itself and crimp with a fork. Line the crust with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown, about 10 minutes. Transfer to a wire rack and cool. Reduce oven temperature to 325 degrees F.
Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan and bring to boil over medium-high heat. Remove from heat and let steep for 45 minutes. Strain cream, reserving the coconut. Whisk together the yolks and remaining sugar in a large bowl until light and fluffy. Add the zest and whisk to combine. Stir in the cream mixture and vanilla. Pour mixture into the prepared crust, transfer to a baking sheet, and bake until set, about 45 minutes. Chill pie for 2 hours before serving.