https://github.com/bringhurst/coconut-custard-pie
Iterative coconut custard pie
https://github.com/bringhurst/coconut-custard-pie
Last synced: 4 months ago
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Iterative coconut custard pie
- Host: GitHub
- URL: https://github.com/bringhurst/coconut-custard-pie
- Owner: bringhurst
- Created: 2016-11-23T22:36:56.000Z (over 9 years ago)
- Default Branch: master
- Last Pushed: 2019-11-28T04:46:27.000Z (over 6 years ago)
- Last Synced: 2025-01-20T12:46:11.559Z (over 1 year ago)
- Size: 13.7 KB
- Stars: 0
- Watchers: 3
- Forks: 0
- Open Issues: 0
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Metadata Files:
- Readme: README.md
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README
# Coconut Custard Pie!
## Crust Ingredients (Makes 2 crusts)
* 350 grams bread flour (split into 250g and 100g portions)
* 25 grams sugar
* 5 grams salt
* 280 grams unsalted butter
## Crust Step-by-step
1. Combine 250g flour, sugar, and salt in a bowl
2. Cut up cold butter into pats and add to bowl.
3. Fold butter into dough with a stand mixer on low until no dry flour remains.
* It will come together suddenly (maybe after 5 minutes or so), keep a close eye on it and don't overmix.
4. Gently mix in remaining flour.
5. Using hands, split into two dough balls. Splash with some cold water if it doesn't come together.
6. Flatten each dough ball into a disc, then wrap in plastic.
7. Store in refrigerator for at least two hours before use.
8. Roll out the crust as usual and place into a pie tin.
## Filling Ingredients
* 1 pie crust (see recipie above)
* 4 eggs
* 0.75 cups of coconut milk
* 0.75 cups of heavy cream
* 5 grams salt
* 1 teaspoon of coconut extract
* 150 grams of sugar
* 2 cups shredded coconut
## Filling Step-by-step
1. Preheat the oven to 375F.
2. Place pie weights on parchment paper on top of the crust and cover the edges with tin foil
3. Blind bake the frozen pie crust for 10 minutes
4. Remove crust from oven and set aside. Remove pie weights and tin foil.
5. Set oven to 300F.
6. Gently mix eggs, shredded coconut, and sugar, then set aside.
7. Scald the coconut milk and heavy cream together with a pinch of salt.
8. While mixing, slowly pour the scalded milk into the egg mixture.
9. Pour mixture into crust.
10. Cook until center is 185F and immediately remove from oven (approx 1 hour).
11. Let sit at room temperature to cool for 2 hours.
12. Let set in refrigerator overnight.