Happy Pi day everyone! I know it's Pi day, and not actually pie day (January 23) BUTTTTTT any excuse to share pie is a good one. So I thought I'd share one of my favorite pies of all time, the Coconut Custard Pie from Hoosier Mama in Chicago. It's super delicious and creamy and perfect. Coconut haters to the left for this one.
Coconut Custard Pie
1 single crust blind-baked pie shell (9-in)
3/4 c sweetened coconut flakes
2 1/3 c heavy cream
2/3 c coconut milk
4 large eggs
3/4 c granulated sugar
1/2 tsp salt
1 tsp vanilla paste
toasted coconut flakes for topping
1.) Preheat oven to 400 degrees.
2.) Scatter the coconut flakes over the bottom of the empty pie shell
3.) Combine the heavy cream and coconut milk in a medium saucepan. Bring to a boil over medium heat, whisking occasionally.
4.) Meanwhile, whisk together the eggs, sugar, and salt in a medium bowl until well blended. Slowly pour in the hot coconut milk mixture a little bit at a time, whisking thoroughly after each addition. Add the vanilla paste and whisk to combine.
5.) Pour the pie filling through a fine mesh strainer into the shell.
6.) Bake for 20-25 minutes, until the edge of the filling closest to the crust is set and slightly puffy. the middle of the pie should still be quite loose. the custard filling should not appear set when it comes out of the oven. cool at room temp for 5 minutes and recheck. the pie should be completely set. if not, return to the oven for 5 to 10 more minutes. cool to room temp, then chill in the fridge for at least 3 hours before serving. Top with toasted coconut flakes before serving.
Have a great Pi day everyone!!!!