Cristina’s Toasted Coconut Cream Pie
Makes one 9″ pie, serves 8
Go to COOKING”Home & Family” for today’s recipe
- Wrap the dough (for shell) tightly in plastic wrap and place it in the refrigerator for 1 hour. This dough will keep in the refrigerator for up to 5 days and will last in the freezer for up to 2 weeks.
- Before you make this pie, a cream and lime zest mixture must sit in the refrigerator overnight. It’s worth the wait!
- Make sure you are precise with the measurements when you bake.
- You will need a 9-inch pie pan. Remove refrigerated pie dough (or homemade pie dough) from the refrigerator and let soften at room temperature for about 30 minutes.
Pie Crust Instructions:
- Using a rolling pin, bang and flatten the dough into a disk about ½ inch thick.
- Flour the work surface and sprinkle the rolling pin with a little flour.
- Roll out the dough into a circle 10″ to 11″ in diameter and about ¼ inch thick for the 9″ pie shell.
- Roll the dough circle around the rolling pin and then unfurl it on top of the 9″ pie pan.
- Press the dough well into the bottom and sides of the pan. Use any scraps or odd pieces to patch up an tears.
- Refrigerate the pastry shell for 30 minutes.
- Bake for 30 to 35 minutes or until golden brown.
- Let cool to room temperature on a wire rack. The pie shell should be completely cool before you pour in the coconut cream mixture.
Pie Filling Ingredients:
- 1 cup sweetened shredded coconut, lightly toasted
- 1¼ cups heavy whipping cream
- 1 teaspoon finely grated lime zest
- 1 can (14 ounces) coconut milk
- ½ cup milk
- 2/3 cup granulated sugar
- 1/3 cup cake flour
- 1 egg
- 4 egg yolks
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ teaspoon kosher salt
- 3 tablespoons confectioners’ sugar
- 1 tablespoon cornstarch
- Place the shredded coconut on a baking sheet and spread apart. Bake for 5 to 8 minutes or until lightly toasted. Keep a close eye on it so it doesn’t burn, so check it after 2 minutes. Shake the baking pan back and forth to evenly toast the coconut when you check it. When ready, remove the shredded coconut, set aside, and let cool.
- On medium high heat, combine the heavy cream and lime zest and bring just to a boil. Remove from the heat, pour into a small airtight container, and let it cool in the refrigerator overnight.
- In a small bowl, whisk the granulated sugar and cake flour.
- In a sauce pan, combine the coconut milk and milk until bubbles and starts to form the edge, but the liquid is not boiling. While the milks are heating, in a small bowl, whisk together the granulated sugar and flour. In a separate bowl, whisk together the egg and the egg yolk until blended, then slowly whisk in the sugar flour mixture. The mixture will be thick and pasty.
- Slowly pour the hot milk mixture into the egg sugar mixture a little at a time and make sure to whisk constantly. When all of the milk mixture has been incorporated, return the content of the bowl to the sauce pan and put the sauce pan on the stove over medium heat.
- Cook, whisking constantly for five minutes or until the mixture has come to a boil. Once it is thick, stop whisking for a few seconds and watch the surface to see if it starts to bubble up. When that happens, keep whisking vigorously for 30 seconds. Immediately remove the custard off the stove and pour it through a fine mesh sieve. Whisk in the vanilla extract, coconut extract, salt, and three quarter cup of the toasted coconut. Pour the whole mixture into the baked pie shell and refrigerate uncovered for about four hours or until the filling is set.
- Fit a stand mixer with the whip attachment. Whip the lime zest heavy cream mixture together with the confectioners’ sugar and the corn starch until stiff peaks form. Remove the chilled pie from the refrigerator and pile the whipped cream mixture on top of the coconut filling, spreading it to the edges of the pie. Decorate the pie with the remaining quarter cup of coconut and lime zest. The pie can be stored in an airtight container in the refrigerator for up to 2 days.