As the old adage goes; “Save the best for last.”
That’s what comes to my mind when I think of the delightful and mouth-watering sweetness of a perfect dessert.
It had to be kept till the end of the meal to leave you relishing the taste.
If you love to finish your meals in style, then you have to try the pioneer woman coconut custard pie.
It might become your new favorite, and the secret to why everyone looks forward to sample your dishes, hoping for a wonderful treat at the end.
Difference between coconut custard pie and coconut cream pie
These two desserts are very different despite their names sounding almost similar.
While the coconut custard pie is baked in the oven, the coconut cream pie is made on the stovetop.
Coconut cream pie in itself is custard, and after being cooked, it is chilled and topped with a whip cream layer.
On the other hand, coconut custard pie is made with milk or cream and eggs combination that thickens in the oven.
Texturewise, the cream pie is creamy, while the custard pie is more compact and solid.
Why is the custard turning watery
Overcooking or undercooking will make a difference in the custard’s texture.
The eggs will set into a soft, solid gel when undercooked, making your custard jiggly.
Overcooking it will toughen the custard pie, squeeze out the juice and look like scrambled eggs with juice.
Baking on low heat to allow to set will make the difference between your custard curdling and thickening.
Another thing that will affect the texture is the number of eggs in the custard.
The more the whole eggs, not just eggs yolks, the firmer the texture.
Adding a teaspoon of flour to the ingredients is ideal as it helps to improve the custard’s texture.
How to know that your pioneer woman coconut custard pie is well done
The coconut custard pie is already cooked when you see the top turning to golden brown.
This will mean the outer crust is ready, however, to be sure about the inner part, use a toothpick, or knife.
Insert the toothpick in the middle of the pie and remove it.
If it comes out clean, rather than creamy, your pie is ready to be cooled and devoured!
How long will the pioneer woman coconut custard pie last?
You can decide to make your pioneer woman coconut custard pie in advance or have more than enough for one sitting.
The solution will be to store some for later.
However, at room temperature, ensure the pie only stays for 3 hours after removing it from the oven.
Refrigerate leftover pioneer woman coconut custard pie after serving to be on the safe side.
Refrigerating the coconut custard pie
In the fridge, the custard pie can last for 2 more days when stored in ideal conditions.
Do not refrigerate hot or warm custard pie.
Cool it to room temperature, then wrap well in plastic wrap.
Put it in the fridge but don’t let it overstay there.
If stored for more than 2 days, the crust will become soggy.
Freezing the custard pie
Freezing the pioneer woman coconut custard pie will separate it from its crust.
If you can’t finish it while it’s still fresh, the fridge is your safer bet.
Sweetening the coconut flakes
Toasting the coconut flakes for you pioneer woman coconut custard pie makes them sweeter and gives the custard pie a more profound coconuty taste.
Here’s how to prepare yours at home:
Toasting coconut flakes in the microwave
Put the coconut flakes in a microwave-safe bowl and heat them in the microwave for 30 seconds.
Stir well, then heat again for another 30 seconds.
Repeat this process until they are toast to your liking, and set aside to cool.
Toasting coconut flakes in the skillet
Put the coconut flake into a skillet, then heat on medium-low.
Stir constantly until the coconut turns brown.
It will only take a short time ( about 2-3 minutes), so keep watch to avoid overcooking.
Set aside to cool.
Toasting the coconut flakes in the oven
1.Preheat the oven to 400 degrees.
2.Pour the coconut chips onto a baking sheet and spread evenly.
3.Put in the oven and bake for 4 minutes. Remove and stir well then return and bake for another 4 minutes or until they brown evenly.
4.Remove from the oven and set aside to cool.
Making the pie crust
●2 1/2 cups all-purpose flour
●1/2 cup cod buttermilk
●1 cup cold unsalted butter
●2 tablespoons granulated sugar
●1 teaspoon salt
1.Put the flour, salt, and sugar in a food processor, then pulse to mix well.
2.Cut the butter into small chunks and add them to the food processor. Pulse until the butter is completely broken.
3.Pour the buttermilk into the flour mixture and pulse until evenly distributed and dough begins to form.
4.Remove the dough from the food processor and put it on a lightly floured work surface. Divide it into two and gently knead each half into a ball.If the ball is crumbly, add a teaspoon of buttermilk while gently pressing until it comes together. Flatten the ball into a disk, wrap it in a plastic wrap and chill for 2 hours or more.
5.Lightly sprinkle a piece of parchment paper, place the dough disk on top then add another layer of parchment paper on top of it.
6.Flatten the dough out with a rolling pin. Start at the 12 o’clock position moving into the 3 o’clock. Rotate the dough clockwise and continue pressing and rolling as you rotate until the dough is rolled into a circle, about 12 inches.
7.Peel off the layer of parchment, flip, then peel the second layer. Patch any bare spots, and cut off any excess dough around the edges. Chill in the fridge before blind baking.
Blind baking the pie crust
1.Preheat the oven to 400 degrees F and put a baking sheet in the oven to preheat Line the pie crust with parchment paper and add pie weights to fill it. This is done to prevent the pie shell from bubbling up in the baking process.
2.Put the crust on top of the preheated baking sheet (So that the bottom will be a step ahead in the baking process).
3.Bake until the edges start to brown. This should be around 15 minutes.
4.Remove from the oven and remove the parchment paper and pie weights. Now, prick around the bottom of the crust using a fork.
5.Return the pie crust to the oven to bake for an additional 7 minutes, until you see the bottom starting to brown. Remove it from the oven.
6.Aside, whisk together an egg white and a tablespoon of water in a small bowl. Brush this combination on the crust and lightly sprinkle the edges with sugar.
7.Return to the oven until it becomes hard and shiny. (about 2 minutes)
8.You now have a beautifully glazed crust for your pioneer woman coconut custard pie.
Pioneer woman coconut custard pie recipe
●1 refrigerated pie crust
●1/2 cup sweetened coconut flakes
●1 tablespoon all-purpose flour
●3 eggs, beaten
●3/4 cup coconut milk, mixed well
●1/2 cup real butter
●1 teaspoon vanilla extract
●1 cup white sugar (granulated)
●1/2 teaspoon real almond extract
●1/4 teaspoon salt
●1/2 teaspoon nutmeg ( fresh grated)
1.Preheat the oven to 325 degrees F
2.Combine the flour, salt, and sugar in a medium bowl.
3.Pour the milk into the mixing bowl. Add eggs, butter, vanilla, nutmeg, and almonds. then stir until well combined.
4.Add the coconut flakes, stir well, then pour the filling into the pie crust.
5.Place the pie on the bottom rack of the oven and bake until the pie is firm and starts to puff up while the top becomes golden brown. This is about 45-50 minutes.
6.Ensure the pie is not jiggly in the center then remove it from the oven. Place on a cooling rack and let it cool completely. To know it is well cooked, insert a knife and if it comes out creamy the pie is not ready. If the knife comes out clean, then all is ready.
7.When the pioneer woman coconut custard pie is totally cooled, slice into serving pieces.
8.Sprinkle the pieces with coconut flakes and add whip cream then serve.
Ensure to leave a space in your filling so as to avoid the egg custard filling from spilling at the bottom of your oven.
Making a pioneer woman coconut custard pie is not as hard as it seems.
Just follow the recipe to the letter and you should have a delicious pie in no time.
Just ensure the knife comes out clean to know it is well cooked.
Slice into serving pieces, sprinkle with coconut flakes and serve with whip cream.
Pioneer Woman Coconut Custard Pie Recipe
- 1 refrigerated pie crust
- 1/2 cup sweetened coconut flakes
- 1 tablespoon all-purpose flour
- 3 eggs beaten
- 3/4 cup coconut milk mixed well
- 1/2 cup real butter
- 1 teaspoon vanilla extract
- 1 cup white sugar granulated
- 1/2 teaspoon real almond extract
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg fresh grated
- Preheat the oven to 325 degrees F
- Combine the flour, salt, and sugar in a medium bowl.
- Pour the milk into the mixing bowl. Add eggs, butter, vanilla, nutmeg, and almonds. then stir until well combined.
- Add the coconut flakes, stir well, then pour the filling into the pie crust.
- Place the pie on the bottom rack of the oven and bake until the pie is firm and starts to puff up while the top becomes golden brown. This is about 45-50 minutes.
- Ensure the pie is not jiggly in the center then remove it from the oven. Place on a cooling rack and let it cool completely. To know it is well cooked, insert a knife and if it comes out creamy the pie is not ready. If the knife comes out clean, then all is ready.
- When the pioneer woman coconut custard pie is totally cooled, slice into serving pieces.
- Sprinkle the pieces with coconut flakes and add whip cream then serve.