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Coconut Cream Pie

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"I've always felt that a good nickname for Coconut Cream Pie would be mile-high pie, because there are so many layers of textures and deliciousness. You get the cream custard filling with mounds of airy whipped cream, but what makes this pie so special is the crowning touch of toasted, crunchy coconut. Give me this pie, a quart of milk, and thirty minutes, I'll do the rest. This pie needs to chill overnight."

List of Ingredients

Crust:
â—¦ 1 package Pillsbury Pie Crusts (2 crusts)
â—¦ 1 large egg
â—¦ 1 tablespoon unsweetened coconut milk
â—¦ 1 tablespoon sugar

Filling:
â—¦ â…” cup sugar
â—¦ â…“ cup cornstarch, sifted
â—¦ â…› teaspoon table salt
â—¦ 2 large eggs, beaten
â—¦ 4 large egg yolks
â—¦ 2 cups unsweetened coconut milk
â—¦ 1 ½ cups half-and-half
â—¦ 2 tablespoons (¼ stick) unsalted butter, cut into 3 or 4 pieces
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 cup sweetened flaked coconut, lightly toasted

Topping:
â—¦ 1 ½ teaspoons unflavored gelatin
â—¦ 3 tablespoons cold water
â—¦ 1 ½ cups heavy cream
â—¦ 5 tablespoons confectioners' sugar
â—¦ ¾ teaspoon pure vanilla extract
â—¦ About â…“ cup sweetened flaked coconut, toasted


Recipe

Preheat the oven to 425° F.

To make the crust, place the dough for one crust on a well-floured work surface. Whisk together the egg and coconut milk in a small bowl. Lightly brush the crust with the egg wash, then place the second crust on top. Using a rolling pin, roll the crusts together to form one 12- to 13-inch crust. Transfer the crust to a 9-inch pie plate. Fold under the overhanging dough and crimp the edges. Lightly brush the crust with the egg wash and sprinkle the sugar on the crimped edges. Line the crust with aluminum foil or parchment paper. Fill the foil with pie weights and bake the crust for 15 minutes. If the edges are becoming too brown, cover with aluminum foil, and bake for another 10 to 15 minutes. Remove from the oven and let cool on a wire rack.

To make the filling, mix together the sugar, cornstarch, and salt in a bowl. Whisk together the eggs and egg yolks in another bowl. Pour the coconut milk and half-and-half into a saucepan and heat to a simmer, but not boiling. Whisk in the cornstarch mixture until well combined.

Whisk ½ cup coconut milk mixture into the eggs. (Start with a small amount so you don't "scramble" the eggs.) Whisking continuously, slowly add the remaining coconut milk mixture. Return the egg-coconut milk mixture to the saucepan over medium heat and continue whisking constantly until the mixture thickens and starts to bubble. Pour the hot mixture through a fine-mesh strainer into a bowl for a smooth custard. Discard any lumps in the strainer. Whisk in the butter and vanilla until the mixture is combined and shiny. Stir in the flaked coconut. Pour the filling into the cooled piecrust and place a piece of plastic wrap directly on the filling so a skin doesn't form. Refrigerate the pie for a minimum of 6 hours or overnight.

To make the topping, stir together the gelatin and water in a microwave-safe bowl. Heat on high in 30-second intervals until the gelatin has dissolved. Let cool to room temperature. Put the cream in the bowl of a standing mixer with the whisk attachment. Whip the cream on medium for 1 minute, then increase the speed to high and whip until soft peaks form. Add the gelatin mixture to the cream while the mixer is running and continue beating. Add the confectioners' sugar and vanilla and beat until stiff peaks form. Spoon the whipped cream over the top of the pie and sprinkle on the toasted coconut.

Makes 8 servings