Coconut Dream Pie Tish Boyle’s *Diner Desserts*
Submitted by bettina on March 05, 2006 at 12:27 pm

DESCRIPTION
Coconut Dream Pie/Tish Boyle's *Diner Desserts*

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
The *only* thing I did differently was to top it with meringue, made from the leftover egg whites...much as I love whipped cream, my tummy disagrees...soooo, piled pretty high, with meringue, and the remaining toasted coconut.

From the preface...:

"Here's the coconut cream pie you've always longed for but don't
always get, particularly at second-rate diners. Who hasn't
experienced the joy of anticipation when ordering a slice of coconut
cream pie at a neighborhood diner? Unfortunately, too often what is
served is a pasty pudding topped with petrified shedded coconut and
nondairy *cream*. Blech. This recipe will restore your faith and
lead you to conclude that the perfect coconut cream pie does exist.
The secret ingredient is coconut milk, which is now available in many
supermarkets."

Crust:

Basic Flaky Pie Crust

Coconut Filling:

2/3 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

1 cup coconut milk (NOT cream of coconut)

1 1/2 cups whole milk

4 large egg yolks

3 tablespoons unsalted butter, cut into tablespoons

2 tsp vanilla extract

1 1/2 cups sweetened shredded dried coconut, toasted

Whipped Cream Topping:

1 1/2 cups heavy cream

2 Tbs confectioners' sugar

1 tsp vanilla extract

Freshly grated nutmeg, for garnish

1. Make the pie crust pastry as directed and use half of it to line a
9-inch deep-dish pie plate. Fully bake the crust and let cool
completely on a wire rack. (Be SURE to use a deep-dish pan!)

2. To make the coconut filling, in a medium saucepan, stir together
the sugar, cornstarch, and salt until well combined. Gradually whisk
in 1/4 cup of the coconut milk to form a smooth paste. Whisk in the
remaining coconut milk and the whole milk. Place over medium heat and
bring to a slow boil, whisking constantly. Remove the pan from the
heat.

3. In a medium bowl, whisk the egg yolks until smooth. Whisk about
1/2 cup of the hot coconut mixture into the yolks, then return the
yolk mixture to the saucepan. Raise the heat to medium-high and bring
to a boil, whisking constantly. Continue to boil, whisking
constantly, for 1 one minute, or until very thick. Remove from the
heat, scrape the bottom of the pan with a spatula, and whisk until
smooth. Whisk in the butter pieces until melted. Whisk in the
vanilla and 1 1/4 cups of the toasted coconut (reserve the remaining
1/4 cup coconut for garnish). Spoon the warm filling into the pie
crust and press a piece of plastic wrap directly on the surface.
Refrigerate the pie for at least 4 hours, or until thoroughly chilled.

4. To make the whipped cream topping, in an electric mixer, using the
whisk attachment or beaters, beat the cream on medium-low speed for 30
seconds. Increase the speed to medium-high and add the confectioners'
sugar and vanilla. Beat until the cream forms soft peaks.

5. Remove the plastic wrap. Scrape the whipped cream over the chilled
pie and, using a rubber spatula, sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve
immediately or refrigerate until ready to serve.

• This topic was modified 8 years, 4 months ago by rottiedogs.