Coconut Custard Pie

Step 1

Blind bake crust:
Preheat oven to 400°F. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.

Step 2

Start coconut custard:
While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.

Step 3

Cook custard:
Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute.

Step 4

Strain custard:
Remove pan from heat; immediately pour custard through sieve into bowl.

Step 5

Pour custard into pie shell, chill:
Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day).

Step 6

Sprinkle with coconut for serving:
To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

Storage Instructions

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