A couple of days ago I was sent a box of green and gold Kiwis by Zespri Arabia. Delicious fruit delivered right to my door! Who could ask for anything more! This gave me the opportunity to do what I do best and experiment in the
kitchen with them. I made salsas, marinades, and even frozen kiwi
slices as a lovely drink garnish. So far this has been my favorite, a
kiwi and coconut custard pie! Here is the recipe I put together based on some research, comparing recipes, and personal taste.
- 1-1/2 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco
into the flour for about 3 or 4 minutes until it resembles a coarse
meal. In a small bowl, beat an egg with a fork and then pour it into the
flour/shortening mixture. Add 5 tablespoons of cold water, 1
tablespoon of white vinegar and 1 teaspoon of salt. Stir together
gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Put the pie plate with the dough back into the fridge to chill for 30 minutes.
Preheat the oven to 218 C (or 425 F)
When you're ready to bake remove the pie plate from the fridge and cover with parchment paper lined (covering the dough completely) with beans or rice on top. Remember to press the beans/rice into the edges and bake for 10 minutes. Remove the parchment paper, brush with an egg wash and bake for another 10-15 minutes or until golden brown. Remove from the oven and allow it to cool on a wire rack.
After you are done with the pie crust, you start on the custard filling. I took inspiration for this recipe from Martha Sewart, it was quick, easy, and delicious!
While crust is baking,
place a fine-mesh sieve over a large bowl; set aside. In a medium
saucepan (off heat), whisk together sugar, cornstarch, and salt.
Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk
in coconut milk and egg yolks.
Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Put the pie plate with the dough back into the fridge to chill for 30 minutes.
Preheat the oven to 218 C (or 425 F)
When you're ready to bake remove the pie plate from the fridge and cover with parchment paper lined (covering the dough completely) with beans or rice on top. Remember to press the beans/rice into the edges and bake for 10 minutes. Remove the parchment paper, brush with an egg wash and bake for another 10-15 minutes or until golden brown. Remove from the oven and allow it to cool on a wire rack.
After you are done with the pie crust, you start on the custard filling. I took inspiration for this recipe from Martha Sewart, it was quick, easy, and delicious!
Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
Pour custard from bowl
into cooled crust; smooth top with a rubber spatula. Refrigerate until
chilled, at least 4 hours (or loosely covered, up to 1 day).
The last step is the garnish for the pie and where those lovely little fruits come into play. I first peeled 2 of each gold and green kiwis, then sliced thin rounds of all four. Alternating colors place them one on top of the other in a large circular ring around the the outer edge of the pie. Next place them on the inner ring of the pie until the entire top of the pie is covered. Slice and ENJOY! (best if it's served the same day)
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.benefits of coconut water
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