I really do love pies. I love fruit pies, custards, shoofly, savory, meat, vegetable, quiches, nut pies (they don't like me though), squash, sweet potato.... cranb... well, you get the picture. I make a basic and versatile gluten-free pastry recipe. I also make a pressed cookie, a baked shortbread and graham cracker crusts.
I reluctantly admit, though, I probably have an all-time favorite. Please don't tell my other pies. I don't want them to be jealous: it's a simple custard pie.
Custards have a reputation for being notoriously finicky. Recipes call for baking them enough that they are “done, but not too done” or are a “little jiggly, but not too jiggly”. You absolutely can use setting agents, but I prefer not to. I notice they can bring unappealing starchy aftertastes or textures that detract from the ideal creaminess.
For my custard, I used full fat coconut milk. You surely can use regular dairy milk, but I believe you will find that the mild coconut flavor and coconut fat make a clear and notable positive difference in the qualities of custard.
With a good balance of ingredients in this recipe and a few tips and tricks, you will be rewarded with the most excellent texture and subtle flavors making your close attention to the jiggle totally worthwhile.
I wish you all Happy Bendy Baking!
This is a beauty. I'm wondering about those large flakes of coconut (although they contribute to the impressive look. I've always struggled a bit with mixing textures; does it make the pie really crunchy? Any suggestions?
I’ve had this pie before and it was amazing. I’m glad to have the recipe in my collection in case no one has baked one for me!!