Coconut Custard Pie (Pie Recipes)

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Step 6:

Place in a glass pie dish, and trim the excess dough off, so there is about 1/2 in of overhang. Fold this overhang up and under to form a crust around the edge. Layer the inside of the pie with aluminum foil and place raw [COLOR=#2B65B0 ! important]rice[/COLOR]or beans on top.

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Step 7:

Bake the crust for about 20 minutes or until the crust is just starting to turn golden brown at 350F. Remove the foil and rice, and pierce the crust everywhere with a fork. Bake for another 20 minutes or until golden brown.

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Step 8:

The Filling:

Mix the eggs and 3/4 cup of the sugar. Add the milk, half and half, 3 Tbsp [COLOR=#2B65B0 ! important]vanilla[/COLOR], a tsp of salt, and 1 cup of the flakes.

Pour the mixture into the hot pie crust.

Baking the Pie:

Wrap aluminum foil around the edges of the pie crust so it doesn't burn. Bake at 350F for around 30 to 40 minutes. You want the center to be almost solid. Allow to cool at room temperature for 2 hours.

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Step 9:

The Topping:

Take the remaining cup of coconut flakes and bake off at 325F for about 7 to 8 minutes, or until slightly browned. Mix the heavy cream, remaining [COLOR=#2B65B0 ! important]sugar[/COLOR], and the remaining vanilla together until the cream can hold its peak.

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Step 10:

Using a pastry bag, spread across the top of the pie, and top with the coconut.