Rhubarb Custard Coconut Crumb Pie
This is a contest-winning pie that is sure to please!
Servings: 8
Equipment
- 9-inch pie plate
Ingredients
- One (9-inch) single crust pie crust unbaked
For the Custard
- 1 cup granulated sugar
- 1 ½ tablespoons unbleached all-purpose flour
- 3 tablespoons 1 ½ ounces unsalted butter, melted
- 3 extra-large eggs
- ½ teaspoon pure vanilla extract
- Pinch of kosher salt
- 3 ½ cups (about 1 pound) fresh rhubarb, diced
For the Crumb Topping
- ½ cup granulated sugar
- ¾ cup unbleached all-purpose flour
- ⅓ cup unsalted butter melted
- ½ cup sweetened flaked coconut
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375ºF. Line a 9-inch pie pan with the pastry. Place in the freezer for at least 30 minutes to chill the dough.
For the Crumb Topping
- In a medium bowl, mix together the sugar, flour, coconut, and cinnamon. Add the butter and stir until completely combined. Cover the bowl with a sheet of plastic wrap and refrigerate until ready to use.
For the Custard
- In a medium bowl using a whisk or hand held mixer, mix together the sugar, flour, butter, eggs, vanilla, and salt until smooth. Pour ⅔ cup of the custard mixture on the bottom of the pie crust. Place the diced rhubarb over the custard and cover with the remaining custard mixture. Place the pie on a rimmed baking sheet and bake for 30-35 minutes or until the center of the pie is barely set. Remove the pie on the baking sheet from the oven and evenly sprinkle the crumb topping over the custard. Return the pie to the oven and bake for another 15-20 minutes or until the crumb topping is a light golden brown. Place the pie on a rack to cool.Serve slightly warm or at room temperature with a scoop of ice cream. Enjoy!
Nutrition
Calories: 455kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 130mg | Potassium: 235mg | Fiber: 2g | Sugar: 40g | Vitamin A: 512IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg
