italian dessert recipes

Coconut Custard Pie

"A no-egg-y custard"






coconut custard pie This coconut custard pie isn't necessarily one of my traditional Italian Dessert Recipes - but I have added it to my tart recipes collection. It is a keeper.

Many times when we're invited to our friends for dinner, they will request I bring a dessert (knowing I have this website). And sometimes the requests are just well - *normal* desserts, not necessarily Italian.

I really don't know how to get out of it by saying, "I only do authentic Italian desserts" - because I can "do" anything. So can anyone really.

This coconut custard pie was one of those requests. It wasn't a traditional request. But happily this came out the way I wanted:

  • Not eggy
  • Well set
  • More coconut-y flavor rather than egg-y flavor


    • A custard is egg based. And many times I find with custard recipes there is an overpowering egg flavor. So much so - I can't taste anything else. Well, I avoided that. How?

    The combo of coconut milk and half and half. It cuts the "egg" smell and taste - but behaves like a custard (in texture)

    There's not much room for substituting. But there are a few hints and tips below.



    Thanks for stopping by -
    Lisa
    Italian Dessert Recipes Website Owner and Developer

    Hey - "Like Me" - (left column - scroll below)


    Coconut Custard Pie



    YIELD: One 9 inch DEEP pie

    INGREDIENTS:

    * 1 pie shell (make it or buy it)

    * 5 large eggs

    * 3/4 cup white sugar

    * 1 1/2 cups milk (I've used 2% - but whole always tastes better!)

    * 1/2 cup of half-and-half

    * 1/2 cup coconut milk (see below for tips and what to do with the rest of it)

    * 1/1/4 tsp vanilla

    * 1/4 teaspoon salt

    * 1 cup sweetened flaked coconut - toasted (be careful to watch when you toast it so it doesn't brown too much)



    Procedure:

    PIE SHELL FIRST:

    *Follow the pie shell directions and PRE COOK the shell.

    CUSTARD PREP WHILE PIE SHELL COOKS:

    * Make your filling while the pie shell cooks

    * After the pie shell has cooked - preheat the oven to 375 degrees for the custard step

    * Beat all 5 eggs until combined. You don't need them frothy or anything like that. Just get them combined

    * Beat in sugar, milk, coconut milk , half-and-half, vanilla, and salt

    * Stir in flaked coconut

    * It's OK if the pie shell is still warm from cooking it - just pour the custard into the shell

    * Take aluminum foil around the edge of the pie shell and cover the crust. (It will get too brown if you don't. And no I didn't cover mine - see the pic)

    * Set the coconut custard pie on the middle rack - right smack dab in the middle of the oven.

    * Bake about 30 to 40 minutes. But the best way to know if it's cooked is - you want it set about 2 inches from the edge - but jiggly a bit in the center.



    Where do I find coconut milk?


    It's pretty standard nowadays. Look in the baking section, or the International food section - or the drink mixer section.

    What else can I use it for?

    With Thai food becoming popular it's used in a lot of sauces. HOWEVER think drinks - Pina Coladas!!! ( Yes, I know Pina coladas aren't standard in Italian drinks - but I got a little un-Italian with this page)

    Mix about 3 ozs pineapple juice, 2 ozs of rum, and 2 ozs of the coconut milk with ice. Blend it!

    Do I need the toasted coconut?


    I guess it's your choice. But it helps with the texture not becoming all bland-y like baby food.

    Back to the top of the Coconut custard pie.







    Lisa Gianotti Fathers Day I can already tell you the main recipes that are viewed on Italian Dessert Recipes during the last few weeks before Fathers Day - CHOCOLATE desserts, CHOCOLATE CAKES, CHOCOLATE cheesecake - basically anything chocolate.

    Not sure why we think men need chocolate. But, it's a cyclical. I see it every year - all my chocolate dessert recipes get the highest viewings.

    So, to give you some ideas - here's what most of us cook for our men on Fathers Day:

    Recipe for Chocolate Cheesecake (I love this because it uses sour cream, and makes the chocolate have the bittersweet deep end flavor

    Chocolate Walnut Cake

    Chocolate Buttermilk Cake (Uses 3 sticks of butter - I make this about 4 times a year!)

    And if you don't want chocolate? Another great holiday cake, that I make for celebrations:

    Italian Rum Cake (Give yourself a day ahead of time to make this. It needs to soak about 24 hours to flavor.)



    Lisa


    Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!



    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.