+
0 (0)

Category: Desserts

Coconut custard pie

Vanilla, plain vanilla--it's the flavor Americans just can't object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly revolting in food. It's lucky for rosewater haters that ... Read more

Total time: 1 hour, 25 minutes | Serves 8
Note: Adapted from a recipe in Annabelle P. Hill's "Southern Practical Cookery and Receipt Book" (1872), using a custard recipe from "The New Doubleday Cookbook" (1985). Do not use a deep dish pan.
  • 1 sheet frozen puff pastry, thawed
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons rosewater

Step 1Heat the oven to 425 degrees.

Step 2Roll out the pastry in a 10-inch circle and place in a 9-inch pie pan. Trim the edges and crimp. Bake the pastry until it is puffed up and lightly browned, 15 minutes. Remove it from the oven, flatten it with your hands and let rest 5 minutes.

Step 3Meanwhile, beat the eggs lightly in a mixing bowl, add the sugar and salt, and beat until well mixed. Gradually beat in the milk and vanilla, then strain through a fine sieve. Stir in the coconut and rosewater. Place the pie pan on a baking sheet and pour the filling into the pastry shell.

Step 4Bake the pie 15 minutes. Reduce the temperature to 350 degrees and bake until the pie is browned on top and a toothpick inserted in the center comes out clean, 40 minutes. Let the pie rest on a wire rack and serve warm; store leftovers in the refrigerator.

Each serving:
368 calories; 294 mg sodium; 114 mg cholesterol; 22 grams fat; 10 grams saturated fat; 36 grams carbohydrates; 8 grams protein; 0.31 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Corn tuiles with salt and pepper
Chestnut cake (gateau de marrons)
La Brea Bakery chocolate-walnut scones
Upside-down cranberry cake