I made this for my parents the first time they came to visit me when I'd gone away to college - I love the combination of creamy custard with the sweet and tart cherries. —Erin Jeanne McDowell
1 1/2 cups
whole milk (345 g)
sugar (100 g)
vanilla bean, halved and scraped
eggs (171 g)
all purpose flour (23 g)
cherries, pitted (206 g)
toasted coconut (113 g)
In This Recipe
Coat an eight inch pie pan with butter and granulated sugar.
In a medium saucepan, heat the milk, half the sugar, the salt, and the vanilla until just about to boil.
In a large bowl, mix the eggs, remaining sugar, and flour until combined. When the milk is heated, pour some into the egg mixture to temper, mixing constantly. Add the remaining milk, and continue to mix until combined.
Place the cherries and coconut in the base of the pie pan. Pour the warm custard over the cherries. Bake at 350 degrees until the custard has set, about 20 minutes.
Dust with confectioner’s sugar and serve warm or at room temperature.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell