Coconut Lime Custard Pie

Name: Coconut Lime Custard Pie
Total time: PT0D0H0M
Yield: serves 8
Ingredients: Flour, for dusting; 1 ⁄ 2 recipe Flaky Butter Pie Dough; 1 (13.5-oz.) can coconut milk; 3 ⁄ 4 cup sugar; 3 ⁄ 4 cup milk; 1 ⁄ 4 cup heavy cream; 3 tbsp. grated lime zest, plus ½ cup fresh juice; 2 tbsp. flour; 1 tbsp. lemon juice; 1 tsp. vanilla extract; 2 eggs, plus 3 yolks; 3 tbsp. sweetened shredded coconut; 1 cup heavy cream; 2 tbsp. granulated sugar; 1 tbsp. grated lime zest

Serves
serves 8

ANDREW INGALLS

This cream-topped pie is filled with a thick coconut milk custard that perfectly complements the zip of fresh lime juice and grated zest.

Ingredients

For the Crust and Filling

Flour, for dusting
¹⁄₂ recipe Flaky Butter Pie Dough
1 (13.5-oz.) can coconut milk
³⁄₄ cup sugar
³⁄₄ cup milk
¹⁄₄ cup heavy cream
3 tbsp. grated lime zest, plus ½ cup fresh juice
2 tbsp. flour
1 tbsp. lemon juice
1 tsp. vanilla extract
2 eggs, plus 3 yolks

For the Topping

3 tbsp. sweetened shredded coconut
1 cup heavy cream
2 tbsp. granulated sugar
1 tbsp. grated lime zest

ADVERTISEMENTAD

Instructions

Step 1

Make the crust: Heat oven to 375°. On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights; let cool.

Step 2

Make the filling: Bring coconut milk and sugar to a boil in a 2-qt. saucepan. Reduce heat to medium; cook, stirring occasionally, until sugar is dissolved and mixture is very thick, about 45 minutes. Transfer mixture to a large bowl; let cool to room temperature.

Step 3

Heat oven to 375°. Add remaining filling ingredients to coconut mixture and whisk until combined. Pour filling over dough; using a rubber spatula, spread into an even layer. Bake until just set in the center, about 50 minutes. Transfer pie to a rack and let cool completely.

Step 4

Make the topping: Reduce oven to 300° and spread coconut on a baking sheet. Bake, stirring occasionally, until golden and crisp, 15 minutes; let cool. Beat cream in a bowl until stiff peaks form. Fold in sugar and lime zest; transfer to a piping bag fitted with a ¾" star tip. Pipe cream over surface of pie, leaving a 1–2" border; sprinkle with toasted coconut.

Make the crust: Heat oven to 375°. On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights; let cool.
Make the filling: Bring coconut milk and sugar to a boil in a 2-qt. saucepan. Reduce heat to medium; cook, stirring occasionally, until sugar is dissolved and mixture is very thick, about 45 minutes. Transfer mixture to a large bowl; let cool to room temperature.
Heat oven to 375°. Add remaining filling ingredients to coconut mixture and whisk until combined. Pour filling over dough; using a rubber spatula, spread into an even layer. Bake until just set in the center, about 50 minutes. Transfer pie to a rack and let cool completely.
Make the topping: Reduce oven to 300° and spread coconut on a baking sheet. Bake, stirring occasionally, until golden and crisp, 15 minutes; let cool. Beat cream in a bowl until stiff peaks form. Fold in sugar and lime zest; transfer to a piping bag fitted with a ¾" star tip. Pipe cream over surface of pie, leaving a 1–2" border; sprinkle with toasted coconut.