Peach Custard Pie in a Coconut Crust, #5 Peaches 8 Ways

Well, let’s just shorten this title from Peach Custard Pie in a Coconut Crust to YUM!    Works for me?



For the crust:

4 Tablespoons of unsalted butter (softened)
6 cups sweetened shredded coconut

For the custard filling:

2 cups milk
2 Tablespoons cornstarch
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla

For the peach topping:
3-4 ripe peaches
1 Tablespoon butter
Scant 1/2 cup sugar


For the crust:
Preheat oven to 350 degrees.
In a food processor, process butter and one third of the coconut until mixture forms a ball (1 to 2 minutes).
Transfer to a medium bowl.
Sprinkle remaining two thirds of coconut over the mixture and combine with your fingers.

Place a 9 inch pie plate on a parchment lined rimmed baking sheet.
Press the coconut mixture into the bottom and up the sides of the pan to form a crust.  Leave the top edges loose and fluffy.
Place a foil ring over the edge of the crust to prevent burning.
Bake until the center begins to brown (10-15 minutes).  Remove the foil and bake until edges are browned
(4-6 minutes more).
Cool completely.   This can be made ahead of time and wrapped in plastic wrap and stored for up to three days.

For the custard:
In a small, heavy saucepan, whisk together the milk, cornstarch, sugar and egg yolks.
Place over medium heat and cook—whisking constantly until mixture thickens or about 5-6 minutes.
Mix in vanilla.
Remove from heat and let cool slightly.
Place a piece of plastic wrap over the surface to avoid forming a skin.
Refrigerate until completely cooled.

For the peach topping:
While custard is cooling, peel peaches and thinly slice (removing the pit).
Melt butter in a saute pan and stir in sugar.   Add sliced peaches and cook until slightly softened (about 5 minutes).  Stir and flip the peaches to keep them coated in the butter/sugar mixture.

To assemble:
Take the cooled coconut crust and pour cooled custard into the crust.   Spread custard to the edges.
Arrange peaches in the center (strain peaches from most of the juice).
Refrigerate until served.   This is best served the same day.

Kudos to the marvelous Kate Friedmann, our Guest Services Guru!

The William Henry Miller Inn
Lynnette Scofield
The Ithaca Broad

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