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  • Writer's pictureThe Bendy Baker

Creamy Coconut Custard Pie

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!




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ann.yanchura
17. Apr.
Mit 5 von 5 Sternen bewertet.

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?

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The Bendy Baker
The Bendy Baker
17. Apr.
Antwort an

Totally fair question about texture and one I ponder myself as well as ask people when I share versions of this pie with them. Here's what I have learned.


The larger un-toasted flakes are impressive visually, bring added coconut flavor and only mild texture changes because they soften during the bake. Toasting the flakes before adding to the custard brings both crispiness and a toasty flavor that compete too much with the creaminess. Not everyone agrees with me on this and think it's a matter of preference.


I've also used smaller coconut flakes and notice some graininess that, again, take away from the creaminess - which is so enjoyable in this custard.


Try it and see what you think!

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jackiemims
13. Apr.
Mit 5 von 5 Sternen bewertet.

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!!

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The Bendy Baker
The Bendy Baker
13. Apr.
Antwort an

I’ll make it next time you visit!

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