Traditional Coconut Custard Pie

Name: Traditional Coconut Custard Pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 single crust pie crust, store bought or homemade; 3-4 oz desiccated (unsweetened) coconut; 4 large eggs; 4 oz granulated sugar (a generous 1/2 cup); zest of 1 lemon; 1 pint milk or half and half, (2 cups)

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 8

Cost: $2.92 /serving

Author : from The Epicurean, by Charles Ranhofer as interpreted by me for the modern kitchen

coconut pie

Ingredients

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1 single crust pie crust, store bought or homemade3-4 oz desiccated (unsweetened) coconut4 large eggs4 oz granulated sugar (a generous 1/2 cup)zest of 1 lemon1 pint milk or half and half, (2 cups)

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Instructions

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Step 1

Heat the oven to 350F and place a rack in the center.

Step 2

Line a standard pie pan with the pastry dough and crimp edges. The pie will be very full, so make sure the edge is nice and raised so the custard doesn't leak out.

Step 3

Spread a thick layer of coconut in the bottom of your lined pie pan.

Step 4

Whisk together the eggs, sugar, and lemon zest until nice and creamy. Whisk in the milk or half and half. ***The original recipe did not call for salt. I added about 1/4 teaspoon to my mixture. You can also add a bit of vanilla if you like, even though it isn't called for.***

Step 5

Strain the custard into the pie pan. The coconut will float. Use a spatula to press it down just enough to make sure it is all coated with the custard.

Step 6

Bake until set, fairly firm, and lightly golden brown on top, about 40-50 minutes.

Step 7

Let cool on a rack until barely warm before serving. Or cool completely and then chill before slicing and serving. Let stand at room temperature for 30 minutes or so for best texture and flavor.