Coconut Cream Dream Pie (Custard Pie Round)
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour3 tbsps
Sugar (confectioners')2 tbsps
Unsalted Butter (melted)1 cup
Water (cold)2 cups
Shredded Coconut (divided)2 cup
Cornstarch2.5 cups
Milk1 cup
Coconut Cream2 tsps
Pure Vanilla ExtractDirections:
1
Combine egg yolks and sugar
2
Beat with electric mixer until pale yellow and fluffy
3
Add cornstarch and melted butter
4
Preheat the oven to 400 degrees F
5
Crust Preparation: All ingredients should be cold
6
Combine all the dry ingredients in a large mixing bowl
7
Add shortening and butter
8
Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal
9
Drop by drop, add the cold water
10
Mix in with the fingertips, not hands, as the palms will warm the dough
11
Continue mixing water in until the dough begins to hold together without being sticky but not crumbly
12
Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan
13
Roll out dough and place in pie pan
14
Allowing the excess pastry to hang over the edge
15
Chill in the freezer for 10 minutes
16
Line the pastry shell with parchment and baking beans or beads
17
Bake the shell for 10 minutes
18
Remove the paper and beans/beads and return to the oven for 10 more minutes
19
Cool
20
Makes pastry for 9-inch single-crust pie
21
Filling Preparation: Lightly toast 1 cup of shredded coconut in oven, about 7 minutes
22
Remove and cool
23
Set aside
24
Blend well and set aside
25
Heat milk but do not boil
26
Stir in coconut cream
27
Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken
28
Add 1 teaspoon vanilla
29
Remove filling from heat and let cool
30
In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks
31
Set aside
32
Strain cooled filling through fine mesh sieve to remove lumps
33
Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust
34
Whisk or beat remaining heavy cream on high until it begins to thicken
35
Gradually add confectioners' sugar and remaining teaspoon of vanilla
36
Continue until stiff peaks form
37
Fold in toasted coconut and spread over top of pie
38
Refrigerate until mixture has cooled and set