Coconut Cream Pie

Coconut Cream Pie: Karri Perry, Blue Ribbon Favorites 

1 fully baked pie crust; homemade or store-bought. (Homemade Pie Crust Recipe Follows)

Pie Crust-makes 1 single crust pie

1 1/4 cups all purpose flour

11 Tbs unsalted butter

2 teaspoons sugar

1 tsp salt

1 tsp white vinegar

1 egg yolk

1/4 cup cold water-only using as much as needed

In a stand mixer, add flour, salt and sugar. Add the cold butter, in small cubes. Mix  on low to combine. The mixture should look shaggy, with small pea-sized butter bits.

Add the egg yolk and vinegar. 

Gently mix, and then add a small amount of water (1 Tablespoon at a time) until the dough just begins to stick together. 

Transfer dough to a piece of floured parchment. Roll to 1/8-1/4” thick. Fill a 9 or 10 inch pie plate with the rolled dough. Crimp the edges. Dock the pie with a fork.

Using a crumpled piece of parchment paper, gently place over crust. Add (about 1/4 cup) of pie weights, or dried beans on top of the parchment.  It’s ok for parchment to overhang the pie, you can use that to lift the parchment off later.

Bake the pie crust for 10-12 minutes on the lowest rack of a preheated 375 degree oven. After 12 minutes, remove from the oven. Lift the parchment and pie weights off of the crust by simply lifting parchment and setting aside. Return the semi-baked pie crust to the oven-but this time return the pie to the middle rack for and additional 10 minutes-or until baked lightly golden. Allow crust to cool completely before adding hot filling. Making the crust can be done 2 days ahead.  (This method of baking an empty pie crust is called “blind-baking” a crust)

Filling

1 (14-ounce) can coconut milk

1 1/2 cups milk

3/4 cup granulated sugar

1/4 tsp salt

1/4 cup cornstarch

4 egg yolks (reserve whites if making the Italian meringue top)

3 Tbs unsalted butter

2 teaspoons vanilla extract

1 teaspoon coconut extract

1 cup sweetened shredded coconut

Off of the heat-in a heavy bottomed pot, add the cornstarch, sugar and salt, mix together. 

Separate the egg yolks (reserving whites if making the meringue top)

In a large container add

the coconut milk, whole milk, and the egg yolks-mix to combine.

Add the milk-yolk mixture to the pot with the waiting sugar/cornstarch/salt.

Turn the heat on low at first, warming the mixture, then turn the heat to medium, stirring constantly until mixture is thickened and bubbling throughout. Allow the mixture to boil for 1 minute. (the edges of the pot and in the center should bubble) 

Remove mixture from the heat.

Add the butter, stirring while the butter melts.

Add the extracts, and

fold in the shredded sweetened coconut

Allow mixture to cool for 15 minutes.

Transfer warm mixture into the prepared and cooled pie crust.

Level the pie with an offset spatula-smoothing to the edges.

Allow pie to cool for 30 minutes and then refrigerate and chill before adding the whipped cream topping OR  for the meringue topping version: after 30 minutes of cooling the pie-create the the meringue topping, (follow the meringue directions) then refrigerate the pie until ready to serve.

Whipped Cream

Topping:

2 cups heavy whipping cream

1/4 cup confectioner’s sugar

1 teaspoon vanilla extract

2 Tablespoons of toasted coconut for garnish (optional)

2 teaspoons dark rum (optional)

Using a stand mixer or hand mixer-using the whisk attachment, add heavy cream, sugar, vanilla, and (dark rum if using)… whisk on low for 1-2 minutes, slowly increase speed until whipped cream with stiff peaks is achieved. Top pie with the whipped cream using a piping bag, or dollop with a large spoon and spread to the edges with an offset spatula. Sprinkle with the toasted coconut. Refrigerate pie until served.

(Optional Different Kind of Topping) 

Meringue Topping:

5 egg whites

1/2 teaspoon cream of tartar

1 cup granulated sugar

1/2 cup water

Pinch of salt

1 teaspoon vanilla

2 Tablespoons toasted coconut for garnish 

In a medium sauce pan add water and sugar-heat on medium for 5-7 minutes until mixture is bubbling vigorously (and reaches 235 degrees)

Meanwhile…

In a stand mixer with whisk attachment, add egg whites and cream of tartar. Whisk the egg whites and allow the whites to become frothy on medium for 1-2 minutes-then pause the whisking. 

Turn off the heat to the sugar-syrup.  Turn the stand mixer off.Carefully drizzle the hot syrup into the frothy egg whites. Add the vanilla and pinch of salt.

Turn the mixer on low, whisking for 3 minutes ((mixing bowl will be very hot on the bottom-until the sugar mixture is combines-use caution)  Slowly increase speed to medium, then high, until billowing stiff peaks are achieved.

Transfer the meringue to a large piping bag fitted with a decor tip. (Or dollop onto semi-cooled pie-swirl with a spoon and to make the pie look pretty.) Be sure to spread the meringue all the way to the crust edges-touching the crust-this helps prevent the meringue from shrinking.

Place meringue-topped pie in a preheated 350 degree oven for 7-10 minutes-until meringue is nicely toasted.  Whatever you do-keep a close eye on the meringue toasting in the oven-so it doesn’t burn.

Refrigerate completed pie after it has cooled. 

To toast coconut:

On a foil lined baking sheet, add 1/4 cup of coconut in a single layer. Place in a 350 degree oven on the middle rack and toast for 5-7 minutes or until lightly browned. Keep an eye on the coconut, moving the shredded coconut with a wooden spoon to help it brown evenly.