45 minutes
A delectable pie with a creamy coconut custard filling and a choice of pastry or crumb crust, garnished with fresh tropical fruits.
Basic Single Pastry Crust, prebaked
each
cups
tablespoons
Agar Powder
teaspoons
0 oz
Lemon Juice, freshly squeezed
tablespoons
cups
teaspoons
Coconut Extract
teaspoons
pinches
Shredded Unsweetened Coconut
cups
1. Prepare Crust
Begin by preparing your choice of crust. Whether it's the Basic Single Pastry Crust or the Crumb Crust with a twist of matzo meal or graham cracker crumbs, bake it as directed and set aside to cool.
2. Combine Arrowroot
In a small bowl, whisk 1/2 cup of rice milk with the arrowroot powder until smooth. Place this slurry aside for later use.
3. Activate Agar
In a sizable saucepan, whisk the remaining 1/2 cup of rice milk with the agar powder. Place over medium-high heat and bring the mixture to a gentle boil, stirring consistently. Allow it to boil for about 1 minute, then reduce the heat to a simmer.
4. Incorporate Arrowroot
Re-whisk the arrowroot slurry if it has settled, then pour it into the simmering milk mixture in a controlled stream while stirring continuously.
5. Thicken the Filling
Add the coconut milk, lemon juice, and sugar to the saucepan. Continue to whisk over the heat until the mixture visibly thickens, which should take between 3 to 5 minutes.
6. Final Flavors
Take the saucepan off the heat and blend in the vanilla extract, coconut extract (if you're using it), a pinch of salt, and the shredded coconut.
7. Assemble the Pie
Pour the warm filling into the prepared crust, filling it evenly. Should there be excess filling, spoon it into a small dish as a chef's treat!
8. Chill
Let the pie cool at room temperature for about 15 minutes. Afterward, transfer the pie to the refrigerator and chill it thoroughly for at least 2 hours to set.
9. Wrap and Serve
Once chilled, cover the pie tightly with plastic wrap. When ready to delight your guests, adorn the pie with a sprinkling of additional shredded coconut or arrange your chosen fresh fruits on top for a burst of color and flavor.
Introduce a chocolate element by adding cocoa powder to the custard mixture or by creating a chocolate ganache layer on the bottom of the pie crust before adding the coconut custard.
Replace the tropical fruit topping with whatever is in season. For example, a berry coconut custard pie in summer, topped with fresh strawberries, raspberries, and blueberries, or an autumnal version with sautéed apples and cinnamon.
Sprinkle toasted coconut flakes over the top of the pie before serving. This adds a delightful crunch and intensifies the coconut flavor.
Replace or complement the traditional pineapple topping with other tropical fruits like mango, papaya, or kiwi. You could also consider a mix of these for a colorful and flavorful topping.
Add the zest of one lime, lemon, or orange to the coconut filling for a zesty kick. Each citrus fruit will impart a unique profile—lime for a tart kick, lemon for a bright tang, and orange for a sweet, aromatic touch.
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