Tag Archives: Holiday

Creamed Kale with Crispy Breadcrumbs

Creamed Kale with Crispy BreadcrumbsYou may not be able to tell from the bevy of desserts I post every week, but I am a huge proponent of eating your greens. Almost every meal I make for myself involves a huge bed of arugula. Yes, for real.Creamed Kale with Crispy BreadcrumbsThat said, on Thanksgiving, there are so many sides that leafy greens can get lost in the mix or left out entirely. To that, I counter this: Creamed Kale with Crispy Breadcrumbs. It’s the sort of “eat your greens” situation that is absolutely welcome sidled up to cornbread stuffing, cranberry sauce, and Fluffy Dinner Rolls.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsThis is a vegetable side dish that stretches the meaning of the word “vegetable.” Yes, there is kale in there—a lot of it—but it’s coated in a sauce of butter, heavy cream, milk, cream cheese and parmesan, and topped with buttery breadcrumbs. Dietetic, this is not. On Thanksgiving, though, who cares? If there were ever a day for eating a creamy, cheesy, crispy-topped side and calling it a serving of vegetables, this is the one.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsIf you’re wondering why I used kale here instead of going for classic creamed spinach, the answer is simple: kale’s texture holds up. Even after the blanching, shocking, sautéing, saucing, and baking, it still has texture. It contrasts perfectly with the crispy breadcrumbs instead of getting lost in the cheesy sauce. And it’s pretty. And I just *like* kale.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsNow, I know that adding one more thing to your Thanksgiving menu is never something to be taken lightly. Time and energy are at a premium at the holidays! Luckily, Creamed Kale with Crispy Breadcrumbs is perfect for making ahead. You can stir together the creamed kale part of the equation a day or two ahead of time and refrigerate it. When you’re ready to serve, top it off with the breadcrumb mixture and bake until brown, bubbly, and so creamy and wonderful that even I—a person who has written repeatedly about loathing cream sauce—can’t resist.Creamed Kale with Crispy BreadcrumbsLooking for something a little lighter? Try my Caramelized Brussels Sprouts!

Creamed Kale with Crispy Breadcrumbs
makes 6-8 servings

Creamed Kale:
2 lbs lacinato kale (curly kale works too)
1/4 cup (1/2 stick) unsalted butter
4 cloves garlic, minced
1 small onion, finely diced
1/8 teaspoon ground nutmeg
1/2-3/4 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
3/4 cup heavy cream
1/2 cup whole milk
2 ounces full-fat brick-style cream cheese
1 cup (4 ounces) grated Parmesan cheese

Breadcrumb Topping:
1/2 cup panko breadcrumbs (or other plain breadcrumbs)
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoon unsalted butter, melted
1/2 cup (~1 1/2 ounces) grated Parmesan cheese

Preheat oven to 400F. Bring a large (6 quart) pot of water to a boil over high heat.

Wash and dry kale. Remove and discard the ribs. Use a large, sharp chef’s knife to slice kale into 1/2-inch ribbons.

Fill a large bowl with ice water.

When the pot of water comes to a boil, salt it liberally. Add kale and let cook about 1 minute (until bright green). Remove kale and plunge it directly into the ice water. This method is called blanching & shocking.

Line a sheet pan (or a few plates) with paper towels. Once kale is cool (a few minutes), remove it from the water and place on paper towel-lined pan. Blot with more paper towels to remove excess water.

Heat a large, heavy-bottomed pot (I used the same one I used for the kale) over medium heat. Add butter and allow to melt. Sauté onion 5-7 minutes, or until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in kale, followed by nutmeg, salt & pepper. Stir in heavy cream, milk, and cream cheese. Turn heat up to medium-high and let cook, stirring occasionally, for 5-7 minutes, or until cream cheese has melted and sauce has thickened slightly. Remove from heat and stir in Parmesan. Taste and adjust for seasoning.

Grease an 8-inch casserole dish. Fill with creamed kale.

Make breadcrumbs. In a small bowl, use a fork to whisk together breadcrumbs, salt, pepper, and melted butter. Add Parmesan. Scatter mixture over the top of the kale. Bake for 12-15 minutes, or until brown and bubbly.

Serve warm. This is best the day it is made, but may be kept covered in the refrigerator for up to three days. Breadcrumbs will soften over time, but may be re-crisped in the oven.

To make ahead: after transferring creamed kale to a casserole dish, press plastic wrap to the surface and refrigerate for up to 2 days. When ready to bake, make breadcrumb mixture and scatter it over the top. Bake at 400F until bubbly and golden, about 30 minutes.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy Breadcrumbs

Chocolate Pecan Pie

Chocolate Pecan PieI am all about this Chocolate Pecan Pie right now. I am into it. So into it, in fact, that I thought about it for a year and a half before I actually made it, and then I made it six times. Six times!Chocolate Pecan PieSome recipes take two or three tries. Some I even get on the first go. Both of this week’s took six rounds. What does that say about me? I don’t know, except that there has been A LOT of pie in my apartment lately.

(Not a bad thing.)

(Also, please come over for pie.)Chocolate Pecan PieChocolate Pecan Pie, y’all. It’s rich and fudgy and studded with toasted pecans—the sort of dessert that haunts my dreams. But the good kind of haunting. The kind where I get to eat pie.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan PieBut I digress. The filling here is somewhere between traditional pecan pie, chocolate pie, and brownies. It’s soft, deeply chocolaty, and dense but somehow not heavy…and that’s to say nothing of the bevy of naturally caramelly pecans strewn throughout. Add to that that it’s all wrapped up in flaky All-Butter Pie Dough and…best pie ever?!Chocolate Pecan PieI cannot overstate how delicious this is, with or without whipped cream and shaved chocolate. It’s a guaranteed Turkey Day slam dunk! I mean, it’s also a slam dunk when you’re hovering over it at 1am on a random Tuesday, evening out edges and eating it with your fingers like a wild animal, but I somehow think your guests will prefer the former.Chocolate Pecan Pie

Chocolate Pecan Pie
makes one 9-inch standard pie

2 cups pecan halves, chopped + more for topping
1 unbaked pie crust (I used 1/2 recipe All-Butter Pie Dough)
3 large eggs, room temperature
1/3 cup light brown sugar, packed
2 tablespoons unsweetened cocoa powder (natural or dutch process)
1/2 teaspoon Kosher or sea salt
2/3 cup light corn syrup (or golden syrup)
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces

Egg wash:
1 large egg
1 teaspoon water

For serving:
whipped cream
shaved bittersweet chocolate

Place the oven rack in the bottom-third position. Preheat oven to 400F.

Scatter chopped pecans on a dry rimmed baking sheet. Place in the oven and toast 5 minutes, or until fragrant. Do not burn.

On a floured surface, use a rolling pin to roll pie dough to a 12-inch diameter. Fit in pie plate. Cut excess to 1/2-inch, and crimp as desired. Chill pie crust.

Make the filling. In a large mixing bowl, whisk eggs, light brown sugar, cocoa powder, and salt until combined. Mix in corn syrup and vanilla.

Combine bittersweet chocolate and butter a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Allow to cool 2-3 minutes just so it’s not screaming hot.

Whisking constantly, add chocolate mixture to egg mixture.

Remove pie plate from the refrigerator and place it on top of a rimmed baking sheet (for ease of removal from the oven). Place chopped pecans in the bottom of the pie crust. Pour chocolate filling over the top. Scatter more pecan halves over the top, if desired.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Brush mixture over exposed crust.

Bake pie 15 minutes. Turn down the heat to 350F and continue to bake 30-40 minutes, loosely tenting with foil at the 15 minute mark. Pie is done when the center jiggles just slightly when the pan is jostled.

Let pie cool completely on a rack. Serve at room temperature with whipped cream and shaved chocolate, if desired.

Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan Pie

All-Butter Pie Dough

All-Butter Pie DoughSince the very beginning of this blog, I have sung the praises of my Cream Cheese Pie Dough. It’s easy to mix together (no guess work!), rolls without tearing, has a croissant-like flakiness, and is super delicious. I will stand by it forever and ever, amen.

So, if I love it sooo much—and I do—why on earth am I giving you another pie dough recipe? Because I don’t always have a brick of cream cheese sitting around when I’m in a pie-making mood. It’s that simple. That doesn’t mean I’m going to subject myself to subpar pie crust though. No way. Crisp, flaky, and buttery or bust!All-Butter Pie DoughI’ll be the first to tell you that I’m not reinventing the wheel with this crust. There are a gazillion all-butter pie doughs out there and nearly all of them have similar proportions and instructions, which makes it all the more surprising that I had to test this recipe six times to get it exactly how I want it.All-Butter Pie DoughAll-Butter Pie Dough requires just six ingredients. Six! You probably have all of them in your kitchen right now.

  • Cold butter. Pockets of cold fat are the secret to a flaky crust. As they melt in the oven, their water content turns to steam and form the layers we all love so much. Some bakers use shortening or lard (or cream cheese!) as their fat of choice, but since this is All-Butter Pie Dough, we’re using all butter, duh. I like to cut mine into cubes ahead of time and then freeze it until I add it to the dry ingredients. It’ll get cut into the dough just until it’s the size of small peas. This means there will be visible chunks of butter in your pie dough at all stages, even when it’s rolled out. If at any point in the process your butter feels soft/warm/sticky/otherwise-not-cold, throw the dough back in the fridge. Unless you like tough crust, that is.
  • Cold water. Cold. Cuh-old. Water is the binder in this pie dough recipe. It has to be freezing cold because if we add room temperature or—heaven forbid—warm water to the dough, we can kiss that cold butter and flaky crust goodbye. I like to measure out 2/3 cup of cold water and then add ice cubes to keep it that way. Also, don’t get heavy-handed—you probably won’t need all the water in your measuring cup. You want to add just enough for the dough to hold together. Any more than that and the gluten in the flour may become overdeveloped and yield a tough crust.All-Butter Pie DoughAll-Butter Pie Dough
  • Apple cider vinegar. This is the one “unusual” ingredient you’ll find in this recipe, but I’m far from the first baker to put vinegar in pie dough. It helps mitigate gluten development (buying you an extra stir or knead) to produce a more tender crust, the same way that adding buttermilk (also an acid) to cakes/biscuits/what-have-you helps make them tender.All-Butter Pie Dough
  • Sugar and salt. These add flavor and balance to our crust. Without them, why bother making pie dough at all?! You may be tempted to leave out the sugar, especially in savory applications, but I recommend keeping it. The small amount of sugar in this dough caramelizes during baking, helping to produce a golden brown crust.
  • All-Purpose Flour. This is the structural foundation of pie dough (and sooo many other things). Make sure you measure it properly (spoon & level) so that you don’t use too much or too little.All-Butter Pie DoughAll-Butter Pie Dough

See, six ingredients, each with a job of its own. You’re a bowl, a hand blender, and fifteen minutes away from having two disks of pie dough in your fridge. #scoreAll-Butter Pie DoughAll-Butter Pie DoughIf pie dough makes you jittery or this is your first year making it from scratch, never fear! All-Butter Pie Dough is very simple to make. Once you’ve made your first batch, you’ll wonder what you were ever afraid of…but just in case you need a little extra encouragement, here are some of my best pie dough tips.

  • Make it by hand. There are now three pie dough recipes on this site, and not one of them is made in a food processor. I know it’s supposed to be faster and easier that way, but it also involves more clean up and requires you to give up control of the butter. It’s not always easy to get visible chunks of butter in a food processor, but it is when you are cutting it in by hand. Dough made by hand = visible butter = flaky crust!
  • When in doubt, throw it in the fridge. This is the solution to almost all your pie crust problems. Butter seems sticky? Throw it in the fridge. Dough seems a little soft? Throw it in the fridge. Fitted the dough to the pie plate and filled it, but have some time before the oven will be warm? Throw it in the fridge. Worried about the crimp holding? Throw it it in the fridge. Say it with me: Throw. It. In. The. Fridge.All-Butter Pie Dough
  • Take your time. You can make pie dough three days before you make pie and keep it in the refrigerator—no need to do everything on the same day. You can even freeze this pie dough! Just triple-wrap in plastic and throw it in the freezer for up to six months. Let it thaw in the fridge overnight before rolling.
  • Don’t fret if it’s not perfect. Pie takes time. Pie takes practice. I have made a lot of pies in the last six years and many of them have been hideous. Many, many. But you know what? Ugly pie is still pie. As one of my favorite bloggers, Julie Van Rosendaal, says “The best pie is the one on your table.”All-Butter Pie Dough

Wooooow so many bullet points today. Pie, y’all! It’s happening. Look out Friday for my first pie recipe of the season. Or go into my Recipe Index and make yourself this tart Cranberry Crumb Pie. I know we still have 22 days til Thanksgiving, but I mean…it’s practice, right?All-Butter Pie Dough

All-Butter Pie Dough
makes 2 crusts

1 cup (2 sticks) unsalted butter, very cold, cut into cubes
1 tablespoon apple cider vinegar
~2/3 cup water, very cold
ice cubes
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt

Cut butter into cubes. Put it on a plate and freeze it while you prepare the other ingredients.

Pour apple cider vinegar into a liquid measuring cup. Add cold water up to the 2/3 cup mark. Add a few ice cubes. Set aside.

In a large mixing bowl, whisk together flour, sugar, and salt. Add cold butter and use a pastry blender to cut it in until the largest pieces are the size of small peas.

Using a finger to block ice cubes, pour 1/2 cup water/vinegar mixture into the bowl. Use a silicone spatula or wooden spoon to stir just until everything is moistened. Add more liquid 1 tablespoon at a time until clumps begin to form and dough holds together well when pinched. You will likely have some liquid leftover.

Give dough a couple of quick kneads to help it come together. There may be some dry unincorporated bits at the bottom of the bowl—this is normal.

Divide dough into two equal pieces and fork into disks. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Flour a surface and a rolling pin. Unwrap one disk of dough. Use rolling pin to roll dough to 1/8-inch thickness (about 14 inches in diameter for a 9-inch pie plate). For easiest rolling, roll dough in one direction, turning it one quarter turn after each roll. Re-flour surface and rolling pin as needed.

To transfer to a pie plate, carefully fold dough into quarters. Place point in the center of the pie plate and carefully unfold. Fit it to the pan, trim any excess overhang to 1-inch and crimp.

Proceed with your pie recipe as written.All-Butter Pie DoughAll-Butter Pie DoughAll-Butter Pie Dough

Pear Pastry Braid

Pear Pastry BraidIt’s almost time for pie. Almost.

Yes, I know it’s November now, but I can’t just switch from Popcorn Balls to Pumpkin Pie on a dime. And truthfully, I’ve been concentrating too hard on the World Series and anticipating the new Scorsese film this week to fully get down to business with Thanksgiving. Rest assured though that the pies are coming. Sides, too! But first, this Pear Pastry Braid.Pear Pastry BraidI mean, do you see this beautiful thing? Is it brunch food? Is it dessert? I don’t know. I don’t make the rules. I just make the pastry.Pear Pastry BraidAnd oh, is this a good one. Pear Pastry Braid is super buttery and filled with tender pears that have been tossed with ginger, lemon, and a few tablespoons of sugar. Yum!Pear Pastry BraidDon’t let these glamour shots deceive you–it’s surprisingly easy to make. Simply roll out a sheet of rough puff pastry (or the frozen thawed all-butter stuff), make a bunch of diagonal cuts down both long sides and fill the center with sliced pear filling.Pear Pastry BraidPear Pastry BraidAlternating sides, carefully cover the filling with overlapping strips of dough, producing a braid-like appearance. Give it a brush of egg wash and a sprinkle of sugar, and then let it bake til golden.Pear Pastry BraidSounds like a lot, but the time from when you start peeling pears to when you pull the finished pastry out of the oven is less than an hour. It can be sliced and served warm too, meaning that you don’t have to plan crazy far in advance (especially if you already have the pastry dough in the fridge). There’s so much planning around food this time of year that it’s kind of nice to have something you can make when the mood strikes or when someone says they’re going to pop by.Pear Pastry BraidYou know what else is nice? Eating a slice of sweet, flaky Pear Pastry Braid in your pajamas on a Saturday morning. Or a Saturday night. Or both.

What?! I don’t make the rules. I just make the pastry.Pear Pastry Braid

Pear Pastry Braid
makes 1 braid, about 6 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Pear Filling:
4 medium firm-ripe pears
5 tablespoons granulated sugar, divided
1/2 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lemon
1 tablespoon unsalted butter, cut into small pieces

Egg Wash:
1 large egg
1 teaspoon water

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the pear filling. Peel the pears with a vegetable peeler. Working with one pear at a time, use a large, sharp chef’s knife to trim off both ends. Slice down through the stem end to halve the pear lengthwise. Use a small spoon to scoop out the seeds. Slice the pear as thinly as you can.

Place sliced pear pieces in a medium mixing bowl. Toss with 4 tablespoons sugar, ground ginger, salt, and lemon juice. Set aside.

Preheat oven to 400F. Line a half-sheet baking pan with parchment paper.

Assemble the pastry braid. Flour a rolling pin. Unfold dough on the prepared pan. Roll dough out to 12×16-inch rectangle. Orient the pan/rectangle so that the side nearest you is a short side.

Carefully dust the edge of a sharp knife with flour. Cut off two small corners of dough on the edge furthest from you. Leaving a 4×16-inch space in the center for the filling, cut 1-inch diagonal strips strips down both sides of the pastry, as pictured in the post.

Fill the pastry braid. Leaving 1/2-inch of space at each short end, mound pear filling along the center (intact) section of dough. Make sure to leave any accumulated liquid behind in the bowl. Dot filling with butter.

“Braid” the dough. Starting at the edge furthest from you, take a strip of dough and carefully lay it across the filling. Then grab a strip of dough from the right side and carefully lay it over the filling so that it is overlapping the first strip. Continue doing this, alternating left and right until you reach the end of the braid. Fold the short edges up slightly to seal.

Make the egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Paint egg wash over all exposed pastry. Sprinkle with 1 tablespoon sugar. Bake pastry braid for 25-30 minutes, or until pastry is golden and pears are tender.

Let pastry braid cool on its pan on a rack. When you can handle it (I could at 30 minutes, although it was still warm), very carefully slip your hands palm-side-up under the pastry and quickly lift it onto a large cutting board or serving tray. Use a large, sharp chef’s knife to slice it into pieces. Serve immediately.

Pear Pastry Braid is best the day it is made.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the pear filling.”Pear Pastry BraidPear Pastry BraidPear Pastry Braid

Coconut Custard Pie

Coconut Custard PieIf you’re keeping count, this is my third pie in a row. What can I say? It’s November! And making pie is fun! #sorrynotsorry
Coconut Custard PieToday’s recipe is a new favorite of mine: Coconut Custard Pie! It’s basically exactly what it sounds like—shredded coconut suspended in a soft vanilla custard, all wrapped up in golden brown crust! If you love coconut, this is the pie for you!*

*Also, this one.Coconut Custard PieI won’t lie to you—this pie is a little bit of a diva. For one, the crust has to be partially blind-baked (aka baked without filling). It’s not a difficult process, but it’s fussy.Coconut Custard PieCoconut Custard PieTo put it briefly: roll the dough, put it in a pie plate, crimp it, freeze it, dock it with a fork, line it with foil (2 sheets!), fill it with pie weights/dried beans/rice/seeds/a combination, freeze again, bake just until set (but not anywhere near done), remove pie weights, fill, bake again. WHEW.Coconut Custard PieCoconut Custard PieCoconut Custard Pie
Coconut Custard PieAgain, not difficult, just fussy. Don’t be tempted to skip this step though, unless you are into soft, undercooked bottom crust. I promise that I wouldn’t insist on par-baking if it were not absolutely necessary for stellar Coconut Custard Pie.Coconut Custard PieCoconut Custard PieAnd make no mistake, this pie is stellar. The filling is an easy whisk-and-pour situation, and once it’s baked and cooled, it becomes soft, rich, toasty coconut magic.Coconut Custard PieAdd a little whipped cream, and you’ve got the perfect way to end your Thanksgiving dinner.Coconut Custard Pie
Looking for more pie? Check out my Maple Pecan, Cranberry Crumb, and Silky Smooth Sweet Potato Pies!

Coconut Custard Pie
makes 1 9-inch pie

1/2 recipe Cream Cheese Pie Dough or other good crust
4 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
2/3 cup granulated sugar
4 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup milk (preferably whole)
2 teaspoons pure vanilla extract
1 cup sweetened flaked coconut

For serving (optional):
whipped cream

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 15 minutes.

Place an oven rack in the lowest position, leaving a lot of headroom above. Preheat oven to 375F.

Lightly grease a sheet of foil. Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with greased foil (greased side down). Top it with another sheet of foil going in the opposite direction, so that all the crust is covered. Gently curl the foil down to loosely tent the crimp. Fill the center with pie weights (or dried beans, rice, seeds). Freeze 10 minutes.

Place the prepared pie crust on a rimmed baking sheet and bake for 25-30 minutes, or until pie crust has “set,” but is far from done. Use foil to lift out pie weights. Let par-baked crust rest in its pan (and still on the baking sheet) on a rack while you prepare the filling.

In a small bowl, whisk together flour, nutmeg, and salt. Set aside.

In a medium mixing bowl, whisk together sugar and eggs until sugar has begun to dissolve and the mixture is an even light yellow. Whisking continuously, add melted butter. Add dry ingredients one tablespoon at a time, whisking until combined. Whisk in milk and vanilla.

Scatter coconut over the bottom of the par-baked crust. Pour custard over the top. Use a long sheet of foil (~5 feet) to loosely wrap the pie.

Carefully move the pie (still on the baking sheet) to the oven. Bake 10 minutes. Reduce oven temperature to 350F and bake for another 25 minutes. Carefully remove foil wrap. Bake pie for another 15-25 minutes, or until the top is light golden, the edges are puffed, and the center is still a little jiggly (not soupy). Turn off oven and crack the door open. Let the pie sit in the oven for 10 minutes. Remove pie to a rack to cool completely.

Coconut Custard Pie may be served at room temperature or cold with whipped cream, if desired.

Leftover pie will keep covered at room temperature for up to 2 days or in the refrigerator for up to 3 days.Coconut Custard PieCoconut Custard PieCoconut Custard Pie