Pacific Island Recipe

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  • Coconut Egg Custard Pie

    Coconut Egg Custard Pie

    Coconut Egg Custard
    Coconut Egg Custard

    Ingredients

    • 1 (9-inch) unbaked pie crust
    • 1½ cups white sugar
    • 2 tablespoons all-purpose flour
    • ½ cup butter
    • 2 large eggs
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 1 cup flaked coconut
    • 1 tablespoon flaked coconut (for topping)

    Directions

    Preheat the oven to 350°F (175°C). Set out all ingredients so they’re ready to use.

    In a large mixing bowl, beat the sugar, butter, and eggs together until smooth.

    Mix in the flour, then gradually add the milk, about ½ cup at a time, stirring until blended. Stir in the vanilla and 1 cup of flaked coconut.

    Pour the custard mixture into the unbaked pie crust. Sprinkle the remaining coconut evenly over the top.

    Bake for 40–50 minutes, or until the center is set and the coconut on top is lightly golden.

  • Coconut Custard Pie Recipe

    Coconut Custard Pie Recipe

    Coconut Custard Pie
    Coconut Custard Pie

    This coconut custard pie has a smooth, creamy filling with toasted coconut on top for a rich, nutty finish. Serve each slice with whipped cream and a light dusting of nutmeg for a simple, comforting dessert.

    Ingredients

    • 1 (9 inch) unbaked pie crust
    • 1 ½ cups white sugar
    • 2 tablespoons all-purpose flour
    • ½ cup butter
    • 2 large eggs
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 1 cup flaked coconut
    • 1 tablespoon flaked coconut (for topping)

    Directions

    Preheat the oven to 350°F (175°C). Have all ingredients measured and ready.

    In a large bowl, beat the sugar, butter, and eggs together on low speed until smooth.

    Stir in the flour, then slowly add the milk, about ½ cup at a time, mixing until fully combined. Add the vanilla and 1 cup of flaked coconut and mix well.

    Pour the custard filling into the unbaked pie crust. Sprinkle the remaining tablespoon of coconut evenly over the top.

    Bake until the filling is set and the coconut is lightly toasted, about 40–50 minutes.

    Nutrition Facts (per serving)

    NutrientAmount per Serving
    Calories447
    Fat24 g
    Carbohydrates56 g
    Protein5 g

  • How to Know When Custard Is Properly Set

    This method is used in our Fiji Custard Pie Recipe (Island-Style, Authentic) to ensure clean slicing.

    Custard is ready when it coats the spoon and holds its shape briefly before settling.

    Key Tips

    • Spoon test: custard should not drip quickly
    • Surface should look glossy, not watery
    • Custard thickens more as it cools

    Common Mistakes

    • Removing from heat too early
    • Expecting final thickness while hot

    This method ensures custard that sets cleanly and slices well.

    Used in:

    • Fiji Custard Pie Recipe (Island-Style, Authentic)

  • Stovetop Custard vs Baked Custard

    This comparison supports our Fiji Custard Pie Recipe (Island-Style, Authentic), which uses the stovetop method.

    Stovetop custard thickens through heat and stirring, while baked custard sets using eggs and oven heat.

    Key Differences

    • Stovetop: quicker, smoother, softer set
    • Baked: firmer, more egg-forward texture

    Why Fiji Uses Stovetop

    • Faster preparation
    • Better control over thickness
    • Consistent results in home kitchens

    Used in:

    • Fiji Custard Pie Recipe (Island-Style, Authentic)

  • How to Avoid Lumpy Custard

    This technique is used in our Fiji Custard Pie Recipe (Island-Style, Authentic) and is essential for smooth results.

    Lumps form when custard powder hits hot liquid or isn’t dissolved properly.

    Key Tips

    • Always dissolve custard powder in cold milk
    • Stir continuously once heated
    • Use a whisk if needed

    Common Mistakes

    • Adding powder directly to hot milk
    • Leaving custard unattended

    This method produces a smooth, glossy custard every time.

    Used in:

    • Fiji Custard Pie Recipe (Island-Style, Authentic)

  • Traditional Fiji Baking Temperatures

    This guidance is used in our Fiji Custard Pie Recipe (Island-Style, Authentic) and reflects common household oven use in Fiji.

    Most Fiji-style desserts bake at moderate temperatures to avoid drying or over-browning.

    Key Tips

    • Standard oven: 350°F (180°C)
    • Always preheat before baking
    • Bake pastry until lightly golden only

    Common Mistakes

    • High heat causing hard crusts
    • Baking by time alone instead of color

    This approach ensures soft textures and even cooking.

    Used in:

    • Fiji Custard Pie Recipe (Island-Style, Authentic)

  • How to Set Custard Without Baking

    This method is used in our Fiji Custard Pie Recipe (Island-Style, Authentic) and relies on stovetop thickening rather than oven baking.

    Custard is cooked gently until thick, then poured over a pre-baked base and allowed to set naturally as it cools.

    Key Tips

    • Cook custard fully before pouring
    • Pour while hot for even setting
    • Do not refrigerate immediately
    • Allow room-temperature cooling first

    Common Mistakes

    • Undercooking the custard
    • Moving the pie before it sets

    This method produces a smooth, sliceable custard without cracking or curdling.

    Used in:

    • Fiji Custard Pie Recipe (Island-Style, Authentic)

  • How to Press a No-Roll Pie Base

    This technique is used in our Fiji Custard Pie Recipe (Island-Style, Authentic) and is common in home-style Pacific Island baking.

    Instead of rolling dough, the pastry is pressed by hand directly into the tray. This saves time and creates a thicker, softer crust.

    Key Tips

    • Lightly grease the tray first
    • Start from the center and press outward
    • Use fingertips, not palms
    • Keep thickness consistent

    Common Mistakes

    • Pressing too thin at the edges
    • Leaving uneven patches

    This method creates an even base that bakes uniformly and holds custard well.

    Used in:

    • Fiji Custard Pie Recipe (Island-Style, Authentic)

  • Soft Pastry Base for Fiji Custard Pie

    This method is used in our Fiji Custard Pie Recipe (Island-Style, Authentic) and reflects the soft, pressed pastry base commonly used in Fiji.

    Unlike rolled pie dough, this base is mixed and pressed directly into the baking tray. It bakes lightly and stays tender, allowing the custard to remain the focus.

    Key Tips

    • Cream butter and sugar thoroughly before adding eggs
    • Dough should be soft, not dry
    • Press evenly to avoid thick and thin spots
    • Pre-bake until just golden, not hard

    Common Mistakes

    • Overbaking, which dries the base
    • Adding too much flour, making it tough

    This method produces a soft, cake-like base that supports custard without overpowering it.

    Used in:

    • Fiji Custard Pie Recipe (Island-Style, Authentic)

  • How to Make Custard Filling the Fiji Way

    This method is used in our Fiji Custard Pie Recipe (Island-Style, Authentic)  and reflects the traditional stovetop approach used in Fiji.

    Fijian custard is traditionally cooked on the stovetop and poured over a pre-baked base. The key is a smooth, lump-free mixture and steady stirring.

    Key Tips

    • Always dissolve custard powder in cold milk first
    • Use low to medium heat
    • Stir constantly to avoid burning
    • Stop cooking once thick — overcooking causes separation

    This method produces a soft, sliceable custard with a clean vanilla flavor.