Coconut Cream Pie

Dad loves coconut cream pie.  I don't make it nearly as much as some of the other pies we love, and I don't know why really.  This is a great coconut cream pie recipe! Always try to use the fresh frozen coconut (thawed, of course when ready to use).  You can purchase at some grocery stores -- usually in the freezer near the frozen strawberries, raspberries, etc. However, a sure bet is to go to an Indian grocery store, if at all possible.  So much better than the coconut packaged in a bag in the baking isle.  Trust me!  I love this pie topped with homemade whipped cream -- however, I have made it with a meringue.  I say...go for the whipped cream.  It's like Heaven!

Ingredients:
1 9-inch pie crust (I buy Pillsbury refrigerated pie crusts)
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup frozen fresh coconut (thawed)
2 1/2 teaspoons vanilla extract, divided
garnish:  toasted coconut

Directions:
Make homemade pastry shell (9-inch) or place 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.  Prick bottom and sides of piecrust with a fork.  Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan.  Whisk together half-and-half and egg yolks.  Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly.  Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.  Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.  Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Ingredients for whipped cream topping:
2 cups heavy whipping cream
1/3 cup sugar
1 1/2 teaspoons vanilla extract

Directions:
Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form.  Spread or pipe whipped cream over pie filling.  Garnish, if desired with toasted coconut.  Place thawed fresh coconut (whatever you want) on a foil-lined baking sheet and toast under broiler until coconut is a golden brown -- watch carefully as it burns quickly.

If you want to make the meringue topping -- please follow instructions for meringue under my lemon meringue pie recipe -- located under "pies and custards" as well.

Ingredients for a shortening and butter pastry crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
*3/4 cup (a stick and a half) of unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup all vegetable shortening (Crisco) - 8 tablespoons
6-8 tablespoons ice water

Directions:

Pastry Cutter

Combine flour, salt, and sugar in a food processor, pulse to mix.  Add the butter and pulse 4 times.  Mixture should resemble coarse cornmeal, with butter pieces no bigger than peas.  Sprinkle 6 tablespoons ice water over flour mixture.  Pulse a couple of times.  If you pinch some of the crumbly dough and it sticks together, it's ready.  If it does not hold together, add more ice water - a tablespoon at a time, pulsing after each addition, just until mixture begins to "clump" together.  If you don't have a food processor use a pastry cutter to "cut" the butter into the dough.

Remove dough from food processor and place on counter in a mound.  Divide dough into 2 balls and flatten each into a 4 inch wide disks.  Dust each disk with flour (lightly), wrap each disk in plastic wrap and place in refrigerator for at least an hour or up to 2 days before rolling out.

After the dough has chilled for an hour in frig or up to two days, take it out to roll.  Let sit for 5-10 minutes if too stiff.  Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you are about to roll out.  Using a rolling pin, apply a light pressure while rolling outwards from the center.  Every once in a while, check under the dough to make sure it is not sticking.  You have a big enough piece of dough when you place the pie plate upside down on the dough and the dough extends at least 2 inches all around.

When the dough has reached the correct size, gently fold it in half.  Lift the dough and place it so that the folded edge is along the center line of the pie dish.  Gently unfold, making sure not to stretch.

If making a single crust pie, like for the coconut cream pie, use a pair of kitchen scissors to cut the dough to within 1/2 inch of the lip of the pie plate.  Tuck the overhang underneath itself along the edge of the dish.  Use your fingers in a pinching motion or the tines of a fork to crimp the edge of the crust (
An "egg wash" is nice in creating a lovely coating for a double crust pie.  To do so:

Ingredients:
1 tablespoon heavy cream, half-and-half, or milk
1 large egg yolk

Directions:
Beat egg yolk with heavy cream and brush on surface of the pie with a pastry brush.

Guys, now you see why I buy the Pillsbury refrigerated crusts most of the time.  However,  I have from time to time made this wonderful homemade version.  The Pillsbury is a quick alternative in saving a huge step and, honestly, I think it's great.  Just in case you want to try your luck at homemade pie pastry, this is the recipe to use!

Now, here's how to pre-bake a pastry shell for a single crust pie -- e.g., coconut cream, pumpkin chiffon, and many custard pie recipes.  Note:  if you are only making the bottom crust, you would half the recipe.  Freeze the dough for at least 30 minutes until good and chilled.  A very important step prior to baking, otherwise, the crust will slip down the side of the pie dish.

Preheat the oven to 350 degrees. Line the chilled crust with parchment paper, wax paper, or foil.  Fill at least 2/3 full with pie weights, dry beans, or rice.  Bake for 20 minutes.  Remove from oven and cool for a short period of time and then carefully remove pie weights (or beans or rice).  Stick bottom of crust using a fork and return to oven (without any weights) and bake an additional 10 minutes or until crust is golden brown.  Cool completely before filling.  Don't forget to "protect" edges of the pie by using a pie crust shield or covering the edge with aluminum foil.  This will prevent edge from getting too brown during the initial baking.  Remove the foil or shield during the last 10 minutes of baking to finish browning the edge.

*one great secret to this perfect pie dough is that you work with cold butter.  Make sure to cut the butter into cubes and freeze at least 15 minutes before using.  It's really great if you can freeze at least 1 hour or overnight.