Thai · Dessert
Thai Sweet Corn Custard Pie
A Thai-leaning riff on custard pie where a coconut-milk-and-condensed-milk custard, thickened with a touch of cornstarch and egg, is baked into a buttery shortcrust shell and finished with toasted coconut — rich, lightly sweet and fragrant rather than cloying.
$1
25 minsPrep
32 minsCook
107 minsTotal
MediumLevel
Nutrition per serving
519Calories
9.3gProtein
29.7gFat
55.8gCarbs
27.8gSugar
1.5gFiber
572mgSodium
138mgChol
20.6gSat Fat
265mgPotassium
93mgCalcium
2.6mgIron
0.3mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the shortcrust
rub cold cubed butter into sifted flour, sugar and salt until it resembles coarse breadcrumbs, then bind with iced water into a dough.
2
Chill the dough for 20 minutes, then roll out and line 2 individual 8cm tart tins, pressing into the corners and trimming the edges.
3
Prick the bases with a fork, line with parchment and baking beans, and blind bake at 190C for 10 minutes; remove beans and bake a further 5 minutes until pale gold.
4
Whisk coconut milk, condensed milk, beaten egg, cornstarch, sugar and salt together in a bowl until completely smooth with no lumps.
5
Pour the custard filling into the warm part-baked shells, dividing evenly between the two tins.
6
Bake at 160C for 22-25 minutes until the custard is just set with a slight wobble in the centre.
7
Cool the pies in their tins on a wire rack to room temperature, then chill for 30 minutes to firm the custard before unmoulding.
8
Scatter toasted desiccated coconut over each pie just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted all purpose flour
- 1.2 oz35g cold, cubed butter
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.5 oz15g iced water
- 2.5 oz70g coconut milk
- 1.6 oz45g condensed milk
- 11 egg, beaten (50g)
- 0.3 oz8g cornstarch
- 0.7 oz20g sugar white
- 0 oz1g salt
- 0.3 oz8g toasted, for garnish coconut desiccated
