COCONUT CREAM PIE

ph: s winesett

While I was in Georgia for my Aunt's 90th birthday celebration I made an attempt to whip up a Coconut Dream Pie with my 10 year-old niece. It was a complete disaster. The filling never set, and I was left with a big soupy mess. It went straight into the trash; a huge disappointment all around. This afternoon I made an attempt to redeem myself but this time with a more traditional Coconut Cream Pie recipe. The above was the result. It was hands down one of the best cream pies I've ever made. I know this because there's none left; my friends made short work of it. Ahh...success!

Coconut Cream Pie
3 tablespoons corn starch
6 tablespoons granulated sugar
a pinch of salt
5 egg yolks
1 cup coconut milk
1 cup half and half
1 tablespoon butter
1 teaspoon vanilla extract
1 cup loosely packed sweetened coconut flakes + 1/2 cup toasted for garnish

Whipped Cream
1-1 1/2 cup heavy cream
2 tablespoon granulated sugar
1 teaspoon corn starch (optional)

1. In a medium size sauce pan, whisk together corn starch, sugar and salt. Set aside.
2. In a mixing bowl whisk coconut milk and half and half. Add the yolks to the milk and whisk well. Pour the milk mixture to the cornstarch mixture slowly as you whisk to combine. 
3. Bring to boil over medium-low heat, stirring constantly. Cook until it thickens to become a custard-like, about 3-5 minutes.
4. Remove the pan from the heat, add the butter, vanilla extract, and 1 cup of coconut flakes. Stir well. Let cool for 30 minutes; cover the surface with a piece of plastic wrap.
5. Pour custard mix into cooled crust and smooth out. Cover the surface with a piece of plastic wrap and chill for 2 hours.
6. For the whipped cream, Beat the whip cream with the sugar and and corn starch (if using) in a electric mixer with a whisk attachment until the steep peak forms. Spread over the custard and chill until ready to serve.
7. Toast ½ cup of coconut flakes in a pan over med-low heat until golden and sprinkle over the pie to garnish. Serve chilled.

Easy Single Pie Crust 
1 cup all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 14-inch pats
2 1/2 - 3 tablespoons of ice cold water

1. Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the ought evenly around the bowl of the food processor. Sprinkle in remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl. 
2. Sprinkle with water and using a rubber spatula, fold and press dough until it comes together into a ball. Form dough into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours.
3. After 2 hours take your dough out of the fridge. 

Prepare Crust:

1. Preheat the oven to 350º F.
2. Roll out dough into an 11-inch round. Fit into a 9-inch pie plate. Trim edge but leave a 1/2-inch overhang, then fold overhang under and flute the edges. Place in freezer for approximately 15-20 minutes. 
3. Place parchment paper or sheet of aluminum foil (shiny side buttered for easier removal) over bottom crust, making sure to cover the edges too. 
4. Place dried beans, dried rice, or actual pie weights over the surface of the covering. This prevents the crust from puffing. 
5. Place in oven and bake blind for 20 minutes.
6. Remove from oven and carefully lift off the covering with pie weights. Return the pie shell to the oven and bake an additional 10 minutes,or until crust is golden brown all over. Cool shell completely.