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Strawberry Coconut Custard Pie

Strawberry Coconut Custard Pie (Pie Custard Stroberi Kelapa)

A delightful fusion of tropical Indonesian flavors and classic Western pastry. This Strawberry Coconut Custard Pie combines a buttery, flaky crust with creamy coconut custard and fresh strawberries glazed to perfection. Inspired by European-style tarts but infused with Indonesian coconut richness, this dessert bridges two worlds beautifully.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 Mini Pies
Course: Dessert
Cuisine: Indonesian–Western Fusion
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • ¾ cup 175 g unsalted butter, softened
  • ¾ cup 175 g powdered sugar
  • 2 large eggs
  • 4 cups 500 g all-purpose flour
  • 1 tsp salt
For the Custard Filling
  • ¾ cup 200 g sour cream
  • 1 egg yolk
  • 6 tbsp 45 g all-purpose flour
  • ¼ cup 50 g granulated sugar
  • ¼ tsp vanilla extract or vanilla bean paste
  • ½ cup 100 g grated coconut (kelapa parut) — use unsweetened desiccated coconut or fresh grated coconut if available
For the Topping
  • 1 cup 150 g fresh strawberries, hulled and sliced
  • ¼ cup 50 g jelfik (fruit glaze or neutral jelly) — gently heated until liquid

Instruction
 

Make the Pie Crust
  1. In a large bowl, cream together the butter, powdered sugar, and salt until smooth and fluffy.
  2. Add the eggs one at a time, mixing until incorporated.
  3. Gradually add the flour and mix until a soft dough forms.
  4. Shape the dough into a disk, wrap in plastic, and refrigerate for about 15 minutes.
  5. On a lightly floured surface, roll the dough to about ⅛ inch (2 mm) thick.
  6. Line individual pie tins (about 3 inches / 8 cm in diameter) with the dough and trim the edges.
Tip: Avoid overworking the dough — excessive handling makes it tough.
    Prepare the Custard Filling
    1. In a mixing bowl, whisk together sour cream, sugar, vanilla, egg yolk, flour, and grated coconut (kelapa parut) until smooth.
    2. Pour the mixture into the prepared pie shells, filling them about ¾ full.
    3. Bake at 340°F (170°C) for 30–35 minutes or until the crust is golden and the custard is set.
    4. Let cool completely on a wire rack.
    Assemble the Pie
    1. Arrange sliced strawberries neatly on top of each cooled custard pie.
    2. Brush with melted jelfik (or a neutral fruit glaze) to give a glossy finish and help preserve freshness.
    3. Chill briefly before serving.

    Notes

    • Coconut (kelapa parut):
      If you can’t find fresh grated coconut, use unsweetened desiccated coconut or lightly toasted shredded coconut. To mimic the tropical creaminess, you can also add 1 tbsp coconut milk or coconut cream to the custard.
    • Jelfik substitute:
      Jelfik is an Indonesian-style fruit jelly glaze used to coat fresh fruit. You can replace it with apricot jam thinned with warm water or a neutral mirror glaze sold in baking stores.
    • Flour type:
      All-purpose flour works well; for a more tender crust, mix ¾ all-purpose with ¼ pastry flour if available.
    • Serving suggestion:
      Serve chilled, with a sprinkle of toasted coconut flakes or a small mint leaf for a refined Western-style presentation.
    • Make ahead:
      The crust can be prepared up to 2 days in advance. Store baked pies in an airtight container in the fridge for up to 3 days.