Rhubarb Custard Coconut Crumb Pie

serves 8-10

one 9-inch single crust pie, unbaked

For the Custard

1 cup granulated sugar

1 1/2 Tablespoons unbleached all-purpose flour

3 Tablespoons (1 1/2 ounces) unsalted butter, melted

3 extra large eggs

1/2 teaspoon pure vanilla extract

Pinch of Kosher salt

3 1/2 cups (about 1 pound) fresh rhubarb, diced

For the Crumb Topping

1/2 cup granulated sugar

3/4 cup unbleached all-purpose flour

1/3 cup unsalted butter, melted

1/2 cup sweetened flaked coconut

1/8 teaspoon ground cinnamon

Preheat the oven to 375º F.  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 2/3 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!

Printed from thegalleygourmet.net