Coconut Custard Pie with Whole Grain Crust

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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 cool, custardy coconut filling.

Ingredients

Directions

Move rack to lower third of oven, and preheat oven to 400° F.

Make pie crust using instructions below. Roll out pie dough and place into 9-inch pie pan.

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.)

Notes: Keep covered and refrigerated and it will keep 2-3 days.

All-Butter Whole Grain Single Pie Crust

½ cup Hodgson Mill Rye Flour
½ cup Hodgson Mill Whole Wheat Pastry Flour
¼ cup Hodgson Mill Oat Bran Cereal
½ teaspoon salt
6 Tablespoons butter, chilled and cut into pieces
3-4 Tablespoons ice water (start with 2 Tablespoons and add by the Tablespoon as needed)

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, as it will contract back to original size when baked. Finish edge, fill, and bake as directed.



Makes 1 9-inch pie Print this Recipe

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