Low Fat Coconut Custard Pie
Submitted By: Hang0ver
Serve this refreshing treat well chilled. Tip: Don't ruin a crust rim by burning before the filling is cooked.
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7/8 cup(s) all-purpose flour
1/5 cup(s) sugar, divided
4/5 tablespoon(s) sugar, (see step 3)
1/8 teaspoon(s) salt
2/5 cup(s) unsalted butter
1 1/5 tablespoon(s) (add more as needed) ice water
4/5 cup(s) heavy cream
2/5 cup(s) shredded coconut
2 2/5 large egg yolks
1/5 teaspoon(s) lemon zest
2/5 teaspoon(s) pure vanilla extract
TIPS & TECHNIQUES
Fit strips of aluminum foil around the pie edge to prevent overbrowning.
Make the dough: Combine the flour, 1/4 cup sugar, and salt in a large bowl. Cut in the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time as necessary, and mix until just combined. Gather dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the pie: Preheat oven to 400F. Roll the dough on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter and transfer to a pie plate. Trim excess dough, leaving 1/2-inch overhang. Fold dough overhang onto itself and crimp with a fork. Line the shell with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown -- about 10 minutes. Transfer to a wire rack and cool. Reduce oven temperature to 325F.
Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan over medium-high heat and bring just to a boil. Remove from heat and let steep for 45 minutes. Strain cream, reserving the coconut. Whisk together the yolks and remaining sugar in a large bowl until light and fluffy. Add the zest and whisk to combine. Stir in the cream mixture and vanilla. Pour mixture into the prepared piecrust, transfer to a baking sheet, and bake until set -- about 45 minutes. Chill pie for 2 hours before serving.