CookEat Recipe
Coconut Pie
A thin pastry crust filled with fresh grated coconut and a milk-and-cream egg custard, cooled and lightly dusted with icing sugar.
Method
Steps
Step 1
Heat a conventional oven to 400°F. On a lightly floured surface, roll a quarter pound of cold prepared folded butter pie paste into a very thin round. Lightly butter a deep pie plate, line it with the paste, press it into the bottom and sides and trim the edge.
Step 2
Line the pastry with lightly buttered oven-suitable parchment and fill it with clean, dry beans reserved for blind baking. Brush the pastry border lightly with beaten egg. Bake for about fifteen minutes, until the pastry is set and dry and beginning to colour.
Step 3
Crack the four fresh whole eggs into a bowl. Add the four ounces of sugar, teaspoon of vanilla extract, three-quarters pint of cold milk and gill of cold cream. Whisk well for two minutes.
Step 4
Strain the mixture through clean food-purpose cheesecloth into another bowl. Freshly grate the white coconut flesh, weigh three ounces, and stir it into the strained custard.
Step 5
Remove all the beans and paper from the crust. Gently wipe away loose debris without damaging the pastry. Pour in all the coconut custard. Reduce the oven to 350°F.
Step 6
Bake for about twenty minutes as a guide, continuing until the custard is set through, its centre reaches at least 74°C and the pastry is fully baked. Protect the pastry edge if it colours too quickly while the centre finishes.
Step 7
Remove and cool promptly. Refrigerate at 4°C or colder within two hours and chill until cold.
Step 8
Sprinkle with a little icing sugar and serve, keeping the remaining pie refrigerated.
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