Ingredients with Measurements:
- 1 pie crust
- 1 cup of coconut milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 4 eggs
- 1/2 cup of selai serikaya (Indonesian pandan-flavored coconut jam)
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the coconut milk, heavy cream, sugar, eggs, selai serikaya, salt, and vanilla extract until well combined.
3. Pour the mixture into the pie crust and smooth out the top with a spatula.
4. Bake the pie for 45-50 minutes or until the custard is set and the top is golden brown.
5. Remove the pie from the oven and let it cool to room temperature.
6. Once cooled, refrigerate the pie for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 22g
- Saturated fat: 14g
- Cholesterol: 120mg
- Sodium: 170mg
- Total carbohydrates: 42g
- Dietary fiber: 1g
- Sugars: 30g
- Protein: 5g
Substitutions for ingredients:
- Pie crust: You can use a store-bought or homemade pie crust.
- Selai serikaya: If you can't find selai serikaya, you can substitute it with regular coconut jam or pandan paste.
Variations:
- Chocolate coconut custard pie: Add 1/2 cup of cocoa powder to the custard mixture before baking.
- Mango coconut custard pie: Add 1 cup of diced fresh mango to the custard mixture before baking.
Tips and tricks:
- Make sure to whisk the custard mixture well to ensure a smooth and creamy texture.
- If the top of the pie starts to brown too quickly, cover it with aluminum foil to prevent burning.
- Let the pie cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, preheat the oven to 350°F (180°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Fresh fruit
Pairings:
- Coffee
- Tea
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus dressing
Troubleshooting advice:
- If the custard is not set after baking, return the pie to the oven and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to refrigerate the pie within 2 hours of baking to prevent bacterial growth.
Food history:
- Selai serikaya is a traditional Indonesian jam made from coconut milk, pandan leaves, and sugar.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
- Pandan-flavored
Serving suggestions:
- Serve the pie as a dessert after a meal or as a sweet snack.
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Region: Malaysian