Coconut Dream Pie

[DaCook]

Coconut Dream Pie

2 c. milk
¾ c. sugar
¼ c. cornstarch
4 egg yolks
pinch of salt

2 tbsp. butter
1 tsp. vanilla

1 ½ c. toasted coconut
3 egg whites

1 9” baked single pie crust

whipping cream

Combine milk, sugar, cornstarch, egg yolks and salt in a medium pot. Bring to a boil, on medium heat whisking, frequently. Meanwhile, toast the coconut in a 350-degree oven, stirring occasionally, until golden brown. Once the custard has come to a full boil, remove from heat and stir in the vanilla and butter.
Whip egg whites to stiff peaks. (I just freeze the extra egg white for meringue.) Fold the egg whites and toasted coconut into the custard mixture, reserving 2 tablespoons of toasted coconut to sprinkle on the whipped cream topping. Pour into a single baked pie crust. Let cool and top with whipped cream, then reserved toasted coconut.

Basic Pastry

Yield: enough dough for 3 – 9 inch singles or 1 – 9 inch single and 1 double, rolled to about 1/8 inch thickness.

2 c. flour
½ t. salt
¼ t. baking powder
2 T. sugar
¼ c. butter, cut into 4 pieces
½ c. lard, cut into 8 pieces
9 T. ice water (approximately)

Stir flour, salt, baking powder, and sugar together. Add lard and butter. Using a pastry blender or two knifes, cut the fats into the flour mixture, until the mixture is crumbly and the fat pieces are no larger than small peas. Add ice water, a tablespoon at a time, sprinkling it over the mixture and stirring. Add only enough water to bind the mixture so that the dough can be pushed together to form a ball. Handle as little as possible. Cover with plastic wrap and chill slightly before using.

Baking:
For single baked crusts-
Line the pie crust with foil and fill with dried peas or beans, bake for 15 minutes at 425º. Remove the beans and foil and continue to bake for 5 more minutes.
For a double crust, filled pie-
Make an egg wash of 1 egg mixed with 1 tablespoon water. Brush the inside of the bottom crust. Add filling and place the top on the pie. Brush the top of the pie with the egg wash. If it is a sweet pie, sprinkle it with sugar. Cut air vents in the pie, so that the air can escape easily, otherwise, it will force the sides open while it bakes. Place the pie on a baking sheet and gently tent with foil that has been sprayed with vegetable spray. Bake for 30 minutes in a 425º preheated oven. Uncover and reduce heat to 350º, continue to bake for another 35 minutes. Let cool before cutting.

TIP: I find the easiest way to transfer the rolled dough from the work surface to the pie pan is to fold it in half, then gently lift and place it in the pan, and unfold it. Do not grease pie pans. Always roll your pastry from the center to the outer edges, do not “steam roll” it!

[cjs]

I don't even care much for coconut, but this sounds like a winner, Marlene!!!

[Neimheadh]

I made this pie for my family tonight. My father demanded that I add a post telling you that it is the most amazing coconut pie that he has ever eaten. My whole family and myself thank you for an excellent recipe.

[bjcotton]

Welcome Neimheadh. There are some stupendous people on C2C with recipes for just about anything you could ask for. DaCook is a wonder isn't she?

[Harborwitch]

I'm going to fax this to the baker in our little food circle at a hint for dessert tomorrow night -- but; in case he won't can I use large organic flaked unsweetened coconut??????? Could I use coconut milk instead of cows milk? Thinking of sparing Bob the trip to the store, if I can.

[Neimheadh]

Thanks for the welcome. She is amazing. I actually made the coconut dream pie for my uncle today. He told me that he really doesn't care for custard or coconut. He ate two slices and took the rest of the pie home with him. I would have to say that, that is praise indeed!

[cjs]

Now, I'm really sold! Let me add my welcome also, Neimheadh!!

[jevka]

man, that looks lovely - but then i'm a coconut freak!!

[214hibiscus]

<< I actually made the coconut dream pie for my uncle today. He told me that he really doesn't care for custard or coconut. He ate two slices and took the rest of the pie home with him. >> that's funny!

This really does look great! One question though, do you use plain dessicated coconut or sweetened? Thanks for posting this!

[Neimheadh]

I had to use the snowflake sweetened coconut. I'm in an area where ingredient acquisition can be difficult, so I have to use what is locally available.

[DaCook]

Sorry I am so late in responding to this, I seem to be missing alot of threads these days that I should be reading. Yes, I use the large flake sweetened coconut, as well. I am so glad that your family enjoyed it. I just showed my hubby this thread and he said "see I wasn't lying when I said you make the best coconut cream pie ever!" Your story about your uncle made me really ROFLMO! The head cook at the restaurant asked me to quit making cream pies for the winter, around November. We have had a customer calling on an almost daily basis, requesting my coconut cream pie. I suppose it is time to start making them again.
Sorry again, where are my manners, welcome to Chef2Chef!

[DaCook]

Sharon, the unsweetened would probably work fine, just not sure how well it would toast as opposed to the sweetened variety. I wouldn't use coconut milk in it though, I think that would be overkill. If you don't have fresh milk, reconstituted evaporated milk works well, too. I have used that a time or 2 myself. We are not big milk drinkers at home, so I always keep a can or 2 of evap in the pantry cupboard, as well as skim milk powder. Haven't tried it with skim milk though. Sorry again for the late response.

[Harborwitch]

No problem. I can't wait to make this, but I'll be sure to have milk on hand. We don't drink a lot of milk either. I used to keep powdered milk on hand for cooking and usually I've got a can of evaporated milk for mac and cheese my Mom's way.

Problem is I have to make desserts when I know we're having company because we aren't big sweet eaters either. However; anything coconut is my passion! Coconut and raspberries are my favorite things in the world, sweet wise that is!

[Lorraine]

I can't make pastry dough, and I don't really care for coconut, or dessert, but, I made this one this morning, and alll I can say is WOW. Thanks to Marlene giving me very detailed instructions on the dough ( go outside without a jacket or gloves. By now your hands should be good and cold!!), I was able to make pastry that did not need to be eaten with a chisel and hammer The pie is exquisite. Thanks, Marlene!! There's only two pieces left.