Coconut Cream Dream Pie

Coconut Cream Dream Pie

Ingredients
Crust:

* 1 1/2 cups all-purpose flour
* 1/2 tablespoon sugar
* 1/2 teaspoon kosher or Hawaiian salt, crushed
* 1/4 cup cold all-vegetable shortening, chilled and cut into small pieces
* 1/4 cup cold unsalted butter, chilled and cut into small pieces
* 1/4 cup cold water

Filling:

* 2 cups shredded coconut, divided
* 8 egg yolks
* 1 1/4 cups sugar
* 2/3 cup cornstarch
* 2 tablespoons unsalted butter, melted
* 2 1/2 cups milk
* 1 cup coconut cream
* 2 teaspoons pure vanilla extract
* 2 cups heavy whipping cream, divided
* 3 tablespoons confectioners' sugar

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Crust Preparation:

All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.

Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.

Filling Preparation:

Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy.
Add cornstarch and melted butter. Blend well and set aside.
Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.

Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla.

Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set. The coconut cream pie recipe is ready to serve....enjoy !

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Coconut Cream Pie 2

Coconut Cream Pie Recipe

INGREDIENTS :
Crust

* 1 1/2 cups all purpose flour
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 6 tablespoons chilled unsalted butter, cut into small pieces
* 3 tablespoons chilled solid vegetable shortening, cut into small pieces
* 4 tablespoons (or more) ice water

Filling

* 1/2 cup sugar
* 2 large eggs
* 1 large egg yolk
* 3 tablespoons all purpose flour
* 1 1/2 cups whole milk
* 1 1/2 cups sweetened flaked coconut
* 1 teaspoon vanilla extract
* 1/8 teaspoon coconut extract

Topping

* 2/3 cup sweetened flaked coconut
* 1 1/4 cups chilled whipping cream
* 2 tablespoons sugar
* 1/8 teaspoon coconut extract

INSTRUCTIONS

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut.
The coconut cream pie recipe is ready to serve cold....enjoy the pie !
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Coconut Cream Pie

Coconut Cream Pie Recipe

INGREDIENTS

* 1 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 cups milk
* 4 eggs
* 3 tablespoons butter
* 1 1/2 teaspoons vanilla extract
* 1 cup flaked coconut
* 1 (9 inch) pie shell, baked

DIRECTIONS

1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the coconut cream pie if not serve immediately.
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