Mom's Coconut Custard Pie
1 (9 inch) unbaked refrigerated pie crust ...
3 large eggs, beaten
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1 full tablespoon vanilla extract
1 more egg separated (total of 4 eggs in recipe)
1 1/2 cups heavy cream
1 cup milk
1/2 cup shredded coconut
1/2 teaspoon freshly grated nutmeg
Preheat the oven to 400 degrees. Separate one egg…keep
the yolk for now and save the white for your egg wash later in the recipe.
In a medium saucepan, combine the milk and heavy cream. Heat
until just starting to boil – be sure to watch it because it will go from
barely simmering to heavy boiling rather quickly. Remove from heat and
set aside.
In a large bowl, using a hand mixer, combine the one egg yolk, the three whole
beaten eggs, sugar, salt and vanilla. Mix well. Now slowly (it is important to
pour very slowly) add in the hot milk mixture continuing to whisk vigorously
and continuously so that the egg mixture already in the bowl does not cook.
Once the hot milk mixture is completely blended in, add in the coconut and mix
well.
Place the unbaked pie crust on a cookie sheet lined with a silicon mat. Brush
the insides (bottom, sides and top) with that egg white you put aside to help
prevent the crust from getting soggy. Carefully pour the custard mixture into
the pie crust.
Bake for 35 minutes then carefully place strips of aluminum foil over the
exposed crust to prevent it from getting too dark. Reduce the oven temp to only
250 degrees and put pie back into the oven to bake for about 20 minutes or
until the filling is just about set. It should not be wet and
jiggly but not completely firm or solid.
Remove from oven and cool on rack. When pie is just about
room temperature then place in refrigerator and chill for at least 2 hours
before serving. Delish!
Photography ©Welcome Home
Margie Street Turley shared Welcome Home's photo.