Coconut Cream Pie

 

Coconut Cream Pie
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 56.

"My favorite desserts are pies and you never make them" is a common refrain I hear in this household. Well, I like pies too but I've always been hesitant about making them. Crusts and pastry are challenging and then you have the business of boiling mixtures at high temperatures for lengthy periods without burning anything (including yourself). The kitchen is always a huge mess after attempting one. I have vowed to do better and a few days ago, I made one of Michael's favorites - coconut cream pie.

It turned out fairly successful and the kitchen remained intact. After first reading the ingredients, I thought that the only double boiler I own would be too small for all the ingredients. Michael improvised a larger one using a dutch oven as the base and a large saucepan elevated on a small oval wire rack. However, I soon learned that this was not working as the mixture was not thickening. I realized that the steam was escaping around the saucepan and therefore it wasn't the best option. Lo and behold, I went back to my double boiler and the ingredients fit in it but it was close to the brim. Anyway, long story short, it worked. In doing all this, however, it took almost 30 minutes to get the filling completed!

My pie shell will not win any awards (I probably should have used a smaller pie plate) but it worked. As for the topping, Michael's favorite is Italian Meringue and he asked for it. I've used this recipe in the past and it works well although it makes too much for one pie. It is another tricky affair but so delicious.

Crust & Filling

1 9-inch baked pie shell (Maida's pie crust or use your own)
6 TBS. sifted all-purpose flour
1/2 cup granulated sugar
1/4 tsp. salt
2 cups milk
2 cups shredded coconut
2 egg yolks
1 TBS. unsalted butter
3/4 tsp. vanilla extract

Prepare the pie shell and set aside to cool while preparing the filling.

Sift the flour, sugar and salt together in the top of a double boiler. Slowly add the milk, whisking the mixture as you pour. Stir in the coconut.

 

Put enough water in the bottom portion of double boiler to cover the bottom (less than an inch). You don't want the water to touch the upper bowl. Turn the heat on to medium. It is okay to let the water come to a boil, although I usually turn it down once it reaches that point.

Stir the mixture and scrape the sides of the bowl as it cooks. Maida says to cover it and periodically stir so this is what I did (I usually do not cover a double boiler, however). Cook for 10 minutes and the mixture should begin to thicken. Allow it to cook another 10 minutes, stirring ever so often. Altogether, it should take around 20 minutes.

Place the egg yolks in a medium or large bowl and slowly add some of the coconut mixture, whisking as you do so. Add just a spoonful at a time until the egg yolks are warm and not in danger of cooking. Add about half of the coconut mixture and mix well. Now, turn the egg mixture into the remainder of the coconut mixture. Cook for an additional two minutes.

 

Remove from the heat. Add the butter, vanilla and almond extract and mix.

Transfer to a bowl to cool. After cooling, pour the filling into the pie shell.

 

Whipped Cream Topping

(Note: I didn't use this topping recipe but chose this Italian Meringue instead.)

1 cup heavy cream
2 TBS. granulated or confectioners sugar
1/2 tsp. vanilla extract
1/2 cup shredded coconut

Whip the cream, sugar and vanilla in a chilled mixing bowl with a chilled wire whisk until it holds a shape. 

Spread the topping over the pie and sprinkle with coconut. Refrigerate for 5-6 hours.