Recipe
Indonesian Coconut Custard Pie
Tropical Delight: Indonesian Coconut Custard Pie
4.7 out of 5
Indonesian Coconut Custard Pie is a delectable dessert that originates from Indonesian cuisine. This rich and creamy pie is made with a luscious coconut custard filling and a buttery crust, creating a perfect balance of flavors.
Metadata
Preparation time
20 minutes
Cooking time
45-50 minutes
Total time
1 hour and 10 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Dairy-free, Nut-free, Gluten-free (with appropriate crust substitution), Soy-free
Allergens
Eggs, Dairy (if using butter in the crust)
Not suitable for
Vegan, Paleo, Keto, Low-carb, Egg-free
Ingredients
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For the crust: For the crust:
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1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
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½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
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¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
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1 egg yolk 1 egg yolk
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2 tablespoons ice water 2 tablespoons ice water
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For the filling: For the filling:
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2 cups (480ml) coconut milk 2 cups (480ml) coconut milk
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4 eggs 4 eggs
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¾ cup (150g) granulated sugar ¾ cup (150g) granulated sugar
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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
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1.Preheat the oven to 180°C (350°F).
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2.In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.
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3.Add the egg yolk and ice water to the food processor. Pulse until the dough comes together.
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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.
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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.
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6.In a mixing bowl, whisk together the coconut milk, eggs, sugar, and vanilla extract until well combined.
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7.Pour the custard filling into the prepared pie crust.
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8.Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
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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.
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