There are two types of Southerners in the world: coconut “cream” pie people and coconut “custard” pie people-while we love both people equally, this Coconut Custard Pie recipe might just make a few converts. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut.
INGREDIENTS
CUSTARD:
1 Single-Crust Pie Pastry Dough
2/3 cup sugar
3 tablespoons cornstarch
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 cup whole milk
4 large egg yolks
1 (13.66-oz.) can coconut cream*
½ teaspoon coconut extract
½ cup sweetened shredded coconut
Whipped cream for garnish
Toasted coconut chips for garnish (optional)
CRUST:
1 ½ cups all-purpose flour
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
2 tablespoons cold shortening, cubed
3 to 4 tablespoons ice water
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