Indonesian Coconut Custard Pie

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 2 tablespoons ice water 2 tablespoons ice water
• For the filling: For the filling:
• 2 cups (480ml) coconut milk 2 cups (480ml) coconut milk
• 4 eggs 4 eggs
• ¾ cup (150g) granulated sugar ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 36g, 24g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.
3. 3.
   Add the egg yolk and ice water to the food processor. Pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess.
6. 6.
   In a mixing bowl, whisk together the coconut milk, eggs, sugar, and vanilla extract until well combined.
7. 7.
   Pour the custard filling into the prepared pie crust.
8. 8.
   Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
9. 9.
   Remove the pie from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy custard filling.
• Eggs — Make sure the eggs are at room temperature for better incorporation into the custard mixture.
• Butter — Use cold butter and cut it into small cubes for the crust to achieve a flaky texture.
• Vanilla extract — Opt for pure vanilla extract to enhance the flavor of the custard.

Tips & Tricks

• To prevent the crust from becoming soggy, blind bake it for 10 minutes before adding the custard filling.
• For an extra touch of flavor, sprinkle some toasted coconut flakes on top of the pie before serving.
• Serve the pie chilled for a refreshing dessert on hot summer days.
• If you prefer a sweeter pie, you can increase the amount of sugar in the custard filling.
• This pie is best enjoyed within 2-3 days of baking.

Serving advice

Serve the Indonesian Coconut Custard Pie as a delightful dessert after a traditional Indonesian meal. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

To enhance the presentation of the Indonesian Coconut Custard Pie, dust the top with a sprinkle of powdered sugar before serving. You can also garnish it with fresh mint leaves or a drizzle of caramel sauce for an elegant touch.