Ingredients

Serves 8

Pie Crust:

1 1/2 cups all-purpose flour1/8 teaspoon salt5 tablespoons unsalted butter, cut into 1/2-inch chunks and frozen6 tablespoons solid vegetable shortening, frozen2 to 3 tablespoons ice water

Coconut Custard Filling:

5 large eggs¾ cup plus 3 tablespoons granulated sugar2 cups whole milk½ cup heavy cream or half-and-half1 teaspoon vanilla extract¼ teaspoon salt1 cup unsweetened desiccated coconut

Topping:

1 cup heavy cream2 tablespoons granulated sugar½ teaspoon vanilla extract1/3 cup coconut shavings (or unsweetened or sweetened coconut flakes), lightly toastedFinely ground candied violets (optional)

Order Tish Boyle's Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine

 

Description

Coconut Custard Pie, Tish Boyle

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