I have two words for you: Breakfast Pie. Together, they’re two of my favorite words.
Custard pie is a natural for breakfast (or any other time, for that matter). It’s even more of a natural when you replace the sugar with maple syrup, and surround it with this delicious, nutty-tasting whole-grain crust. Deep and earthy Hodgson Mill Rye Flour and the subtle sweetness of Hodgson Mill Oat Bran Cereal and Whole Wheat Pastry Flour are balanced with just the right amount of butter, making a crisp, melt-in-your-mouth crust that cradles the soft, custardy, coconut filling.
It’s a very simple recipe; therefore, the quality of the ingredients really does matter. Use good eggs and organic milk if you can find it, and I used a fine-shaved coconut (instead of thick-cut or shredded) which makes the pie easier to cut and not too chewy. If you can’t find fine-shaved coconut, you can try tossing the shredded variety into your food processor and give it a couple pulses for a more delicate texture.
This crust is very interesting to work with—in a good way. (It’s always a contrast working with entirely whole grain flour rather than all-purpose, or white, flour, which is the usual suspect in pie crusts.) The process is pretty much the same, but everything looks and feels a little different. Whole grain flours like to take their time coming together into a pastry crust. And I think it’s the oat bran cereal that makes this dough just slightly stretchy and forgiving, unlike a crust made solely from white flour. Plus, it adds a delicious sweet nutty note to the flavor.
I find it tempting to want to add too much water to the crust mixture, because the whole grain dough seems dryer than one made with white flour at first. Resist the urge to add more water than noted here even if the mixture seems dry. This dough will absorb the water and soften while it’s refrigerating.
Make sure to refrigerate the dough for at least the full 45 minutes to ensure it will be easy to work with. Don’t worry if it shows signs of wanting to spring back into its original disk shape as you roll. Let the dough rest for five minutes and try again. Then it should behave and roll out beautifully.
I hardly have anything to say about mixing the filling – it comes together in a snap. Just mix up the eggs, milk, coconut, maple syrup and vanilla and pour it in the pie shell. Too easy!
Take a look at this beauty. My crust got very brown – I forgot my crust shield! Be careful you don’t do the same. If you don’t have crust shields, just cover the crust edges with foil once they have begun to brown and continue baking. The pie will come out of the oven all nice and puffy, then the center will settle down, as you can see above. Ready to eat! It's wonderful slightly warm, and it's also great served cold with a cup of coffee. Breakfast solved.
Coconut Custard Pie with Whole Grain Crust
- 1 prepared Whole Grain Crust for 9-inch pie (recipe below)
¼ cup maple syrup
¼ teaspoon salt
3 large eggs
1 ½ cups milk
2 Tbsp. butter, melted and cooled
1 tsp. vanilla extract
1 ¼ cups finely shredded coconut, unsweetened
Move rack to lower third of oven, and preheat oven to 400° F. Roll out pie dough and place into 9-inch pie pan (instructions below).
In a large bowl, whisk together syrup and salt until well combined. Add in eggs and whisk until well incorporated. Whisk in milk, melted butter and vanilla extract. Stir in coconut. Pour mixture into prepared, unbaked pie shell. Bake on lower rack 10 minutes, then cover exposed crust with a crust shield or tinfoil. Turn heat down to 350° F and bake for 40 more minutes, or until pie is set. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving. (or, if you just can’t resist, eat it warm, as soon as you can cut it without it falling apart.)
All-Butter Whole Grain Single Pie Crust
In a large bowl, whisk together flour, salt. Rub in butter with your fingertips or a pastry cutter, until mixture resembles very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough comes together into a ball. Press dough into a flat disk with your hands and wrap tightly in plastic. Chill for at least 45-60 minutes before rolling.
Unwrap dough and place it on a lightly floured surface. With a rolling pin, roll the dough into a circle about 11-inches in diameter. To transfer, carefully roll dough over your rolling pin and unroll it into the pie plate. Press dough gently into the dish being careful not to stretch the dough. Finish edge, fill, and bake as directed.
Keep fully cooked pie covered and refrigerated and it will keep 2-3 days.
Makes 1 9-inch pie.
Original recipe by Erin Goldstein
You can find this and other recipes from Hodgson Mill by visiting the Recipes page