It’s March 14th, otherwise known as Pi Day! So named, because of the irrational number 3.14 that goes on infinitely. So, enjoy some pie today in honor of the day. Not a fan of pie, have a slice of pizza from a pizza pie or try your hand at a savory pie, like a quiche. Or, you could out on a limb and have some cheesecake. I actually baked a cheesecake a few years ago in honor of the day. I’ve also made a Banana Cream Pie and a Blueberry Pie as well to honor the day.
I was in search of a new pie to make for today and was stumped. I flipped through an entire book dedicated to pies and nothing popped at me and then I remembered I had a bag of shredded coconut in my cabinet that I had purchased to make crispy coconut cookies – which I haven’t gotten around to – so, I decided on a Coconut Custard Pie. This is actually one of my favorite pies from my youth. I remember my Dad bringing home the Entenmann’s version from the supermarket when I was a kid. Unfortunately, Entenmann’s has discontinued it, so the flavor is a distant memory now. I actually tried making Coconut Custard Pie once before and it came out horrible because I didn’t use whole milk and I think the missing fat from the milk was the leading culprit of my failing. The custard never formed.
Thankfully I had no issues with this pie… The custard formed, the shredded coconut rose to the top during baking and it was the perfect balance of the coconut flavor and sweetness.
Coconut Custard Pie
1 homemade or store bough 9-inch pie crust*
4 tablespoons unsalted butter, melted
3 eggs, at room temperature, beaten
2 tablespoons flour
1/2 cup sugar
1 cup shredded sweetened coconut
1 1/2 cup whole milk, at room temperature
3/4 teaspoons vanilla extract**
*I used a frozen deep-dish one
**For a more of coconut flavor used coconut extract
Preheat oven to 350 degrees.
Arrange pie crust into a 9-inch pie plate.
In a large bowl combine the butter, eggs, flour, sugar, coconut, milk and vanilla extract. Use a hand mixer to blend all of the ingredients together. Make sure the sugar is dissolved.
Pour the mixture into the prepared pie crust and sprinkle with nutmeg. Bake in the preheated oven for 45-60 minutes, covering the edges of the pie with aluminum foil for the first 25 minutes and then remove. Pie will be ready when the custard has puffed up – sides and center.
Remove from the over and place on a wire rack to cool completely.
Recipe from Bunny’s Warm Oven