Coconut Macaroon Pie with Cashew Crust

Hello friends!

This recipe was inspired by the memory of my Dad.  My Dad loved his sweet desserts.  In the evenings, after dinner was cleared, and the house was settled, this became Dad’s snack time.  I knew the time, by the loud clanging stirring sound of his spoon hitting the sides of the coffee mug along with him whistling a happy tune in anticipation.

He did not discriminate with his desserts.  He loved them all, cookies, cakes, donuts, cheese danish, coffee cakes, cherry pie, rhubarb pie,  pumpkin pie, blueberry pie, and coconut custard pie!

Out of all the pie boxes and bakery bags in my childhood’s kitchen, the Coconut Custard Pie is most remembered.

This easy to make Coconut Macaroon Pie uses lightly toasted coconut for a boost of flavor to this deliciously rich, moist, and chewy pie.  The creamy coconut filling is poured into a crisp, buttery, cashew crust which perfectly complements a pie my Dad would whistle for.  I can hear him now!

A refrigerated pie crust makes it even easier for this stunning dessert.

Meet ya in the kitchen

 

Cashew Pie Crust

1 stick butter, chilled

1 1/4 cup flour

1/4 cup cashews, ground                              

pinch of salt

1 teaspoon vanilla extract

1 egg yolk

Cut the butter into small pieces and place in the freezer until very chilled.  Place the flour, salt in a food processor.  Add the chilled butter and pulse the processor until the butter is the size of peas.  Add the egg yolk and vanilla and pulse until dough just begins to come together.  You may need to add a bit of water, a teaspoon at a time, depending on the size of your yolk.  Gather the dough into a flattened disc, wrap in plastic wrap and refrigerate for at least  1 hour and up to overnight.

On a lightly floured surface and using a floured rolling pin, roll the dough out to a thickness of about 1/8 -inch and carefully place in pie dish.  Trim the excess dough to about 1/2-inch and tuck edges into sides of pie dish.  Crimp the edges decoratively and refrigerate the pie crust for 1 hour.

Blind Bake:

Preheat oven to 325 degrees and line pie crust with parchment paper and fill with pie weights and continue to cook until the crust is golden and flaky about 18-20 minutes.  Set aside to cool on wire rack.

For the Filling:

1 1/2 cups unsweetened coconut, toasted

3/4 cup of milk

1/4 cup heavy cream or milk

1/2 teaspoon almond extract                                              

 

3/4 cup sugar

1 stick butter, melted

2 eggs, beaten + 1 yolk

2 tablespoons flour

1/2 teaspoon salt

 

To Toast the Coconut:

Spread the coconut on a rimmed baking sheet and bake at 350 degrees for 4-5 minutes or until lightly toasted.  Set aside to cool.

For the Filling:

In a small bowl, add milk, cream, almond extract, and coconut.  Stir to combine, cover with plastic wrap for about 15 minutes to hydrate.

In a separate bowl, whisk together the sugar, melted butter, eggs, yolk, flour, and salt. Add the coconut and stir to blend.

Pour custard directly into the slightly warm pie shell.

Bake in the oven for 50-55 minutes or until you have a nice golden top.  Let cool for 4 hours before slicing.

Note: If desired, you may use a store-bought pie crust.  Follow blind baking directions.

 

 

Bake some love!

Eileen~

One Comment Add yours

  1. mistimaan says:

    Looks good

    Like

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