Made this and did not strain and it was great! Pour the filling mixture into a lightly greased pie plate. To achieve a golden brown crust on the bottom you can choose to blind bake the crust by heating the oven to 425F and lining the pie shell with a sheet of parchment or tin foil and securing it down with dry beans or pie weights. This is one of my husbands favorite pies and you are right, you dont see it very often. Ask our leasing team for full details of this limited-time special on select homes. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform., To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. It is very bland. Place the coconut in a microwave-safe bowl and heat it for 30 seconds. Thank you for your input. 45 minutes, plus 6 hours' chill. I think adding the coconut makes a big difference! Trim and flute the edges. Looks so good and NO.Im not waiting until Thanksgiving! Bake at 450F for 20 minutes. Combine eggs, milk, sugar, flour, vanilla and salt. On March 17, there's much to dofrom cooking corned beef and cabbage and donning your finest green attire to raising a glass in honor of Irish pride. Cover the rim with strips of foil and bake in the lower third of the oven for about 20 minutes, until the crust is barely set. What a waste of time and ingredients. I made this today for the first time. I used a classic graham cracker crust which added wonderful texture and flavor. Kick off your St. Patrick's Day celebrations with our shamrock garlands, rainbow balloons, leprechaun traps, and more decoration ideas. Like others had said, be patient, keeping stirring the content until it thickens. Pie will still be slightly jiggly on top, but stick a toothpick around the pie to ensure the filling has baked. .ot-sdk-show-settings-hww{ {Read More About Me}, Site Design by Jeni @ The Blog Maven · Copyright 2023 Proud Italian Cook, 1 un-baked pie crust, homemade or store-bought, 1heaping cup sweetened flaked coconut ( make sure it's not clumped together). Bake for 40 to 50 minutes, or until set. Crimp the edge over the shell decoratively. I had no issues with the custard thickening. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. If there is any bubbling or liquid on top, dab it lightly with a paper towel. Cut butter into 1-tablespoon pieces and add to dry ingredients. This workhorse kitchen appliance will look good as new if you follow these expert-approved steps. You can (and should!) Toasted coconut tastes best! It worked worked perfectly! Place pie plate on lower rack in your oven. A classic flaky pie crust is topped with a coconut custard filling in our favorite coconut custard pie recipe. Very upset. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. border: 0!important; Refrigerate for 3 hours or until set. The original name for this was Vanity Fair Coconut Custard Pie. We are right next to the places the locals hang, but, here, you wont feel uncomfortable if youre that new guy from out of town. margin-top: 2px !important; When ready to serve, top with whipped cream. And yet, like any pet, puppies grow up and turn into dogs. This Old Fashioned Coconut Custard Pie recipe tastes like a coconut crme brulee! Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. HOWEVER, the real problem is that like most of your reviewers - the custard turned out soupy!!! Let stand for 5 minutes then sprinkle coconut flakes on top. Last, add the shredded coconut and whisk into the filling. don't use this recipe ! Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Oh, and mint chip ice cream! Whatever you do, be sure to bake a loaf of soda bread for the tableand end the meal on a sweet note with one of our dessert recipes just right for the holiday. Made the custard just as directed, and it turned out smooth, flavorful and very sturdy. With my husband being a coconut lover, this is ideal for his upcoming birthday. A little disappointing on Thanksgiving. Also found custard to be bland, but you can help this by adding very small amount of salt to boost. 93 Quick and Easy Dinner Recipes to Make Any Night of the Week. Variations: OLD FASHIONED CUSTARD PIE: Omit coconut. Cover and refrigerate. Sprinkle remaining cup coconut flakes on top of the filling. Martha Stewart is part of the Meredith Home Group. ruined my day TWICE ! This post may contain affiliate sales links. I used organic unsweetened coconut flakes and it was delicious and plenty sweet. It gets its custard flavor from a can of coconut milk. Dont just add the flakes straight out of the package. 1/2 cup granulated sugar. It could be the luck of the Irish. In a bowl, blend together the sugar, flour and nutmeg. Made this and did not like it at all. Spread out the flakes on a baking sheet. Temper the milk and butter mixture to the beaten eggs in very small increments, beating vigorously being careful to not add too much to soon because the eggs can scramble. If the pie is over baked, it will be heavy and watery. Love the coconut milk flavor. Coconut custard pie is a classic egg custard pie with sweetened flaked coconut, it was ever so popular back in the day and I have a slew of family members that love it! Instead of using all regular milk, I substituted 1 cup of coconut milk. Add eggs, one at a time, beating thoroughly. Bake at 350 for 4 minutes, stirring several times; set aside. I can't imagine straining it, it was super thick and delicious! If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark. i was wondering when it said to smooth the filling with a spoon. Mix sugar with 1 teaspoon cornstarch before adding to milk. Line the crust with parchment paper and fill with pie weights or dried beans. 2 eggs cup butter, cubed 1 cup sugar 2 tablespoons all-purpose flour cup milk (any type) 1 cup + 3 tablespoons flaked coconut teaspoon vanilla extract 1 frozen I recommend cooking custards in the microwave - works perfectly every time. Would it be O'K not to strain the final custard and leave in the coconut bits?