Print Recipe | Back to Recipe Home


Coconut Creame Dream Pie
SUBMITTED BY: Unknown


INGREDIENTS
Crust
1½ cups all-purpose flour
½ tablespoon sugar
½ teaspoon kosher or Hawaiian salt, crushed
¼ cup cold all-vegetable shortening, chilled and cut into small pieces
¼ cup cold unsalted butter, chilled and cut into small pieces
¼ cup cold water


DIRECTIONS
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 finger tips 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 ½ inch fluted flan pan, allowing the excess pastry to hang over the edge. 

Roll out dough and place in pie plate. 

Chill in the freezer for 10 minutes.  

Preheat the oven to 400F degrees. 

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.   


INGREDIENTS
Filling
2 cups shredded coconut, divided
8 egg yolks
1¼ cups sugar
2/3 cup cornstarch
2 tablespoons unsalted butter, melted
2 ½ cups milk
1 cup coconut cream
2 teaspoons pure vanilla extract—single strength, divided
2 cups heavy whipping cream, divided
3 tablespoons confectioner’s sugar


DIRECTIONS
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 pie crust. 

Whisk or beat remaining heavy cream on high until it begins to thicken.  Gradually add confectioner’s 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. 

Serves 8.