When I posted a message in our family chat - about food requests for Spring Break - R answered: baked and fluffy things. Ummm...okay.
I had no idea where to go with those directions. I asked for clarification. Jake answered 'Coconut Cream Pie!" That fits. I had actually planned to bring all the ingredients for this to the lake, but this was the conversation on the day I was driving to pick up the boys.
Jake: I think you should do coconut cream pie for dessert tonight.
Cam: Oh, you mean, when I get back with the boys tonight?
Jake: Yes, I am a fan of anything that lessens what we have to pack in the car.
Cam: I am a fan of deliciousness! That's why I bring so much stuff when I travel, though I did admit to Pia that I might be the only person who brings a crêpe pan on vacation.
So, here we go. Coconut Cream Pie not as a destination dessert.
Ingredients
Crust
2 cups flour + more for rolling
1/2 cups organic powdered sugar
3/4 cups butter
2 Tablespoons vodka
1 Tablespoon cold water
Also needed: parchment paper, rolling pin, pie pan, rice for blind baking
Pie
5 large egg yolks
1/4 cup cornstarch
1 (14 ounce) can coconut milk
1-1/2 cup half-and-half
1 cup organic granulated sugar
2 cups shredded coconut
1 teaspoon pure vanilla extract
Cream and Garnish
1 and 1/2 cups cold heavy cream or heavy whipping cream
1 Tablespoon confectioners’ sugar
3/4 teaspoon pure vanilla extract
optional garnish: unsweetened coconut shavings, chopped macadamia nuts
Procedure
Crust
In a food processor, combine the flour and sugar, pulsing 3 to 4 times. Add the butter and pulse until the texture looks mealy. Sprinkle in your liquids and pulse until combined. Remove the dough and press into a ball. Divide the dough in half and wrap each ball tightly with plastic. Refrigerate for at least an hour.
Preheat oven to 375 degrees Fahrenheit. Roll out the pie crust and place it in your pie pan. Crimp or flute the edges, then place a piece of parchment paper in the middle. Fill it with rice, dried beans, or pie weight. Place in the preheated oven and bake for 15 minutes. Remove the paper and rice and return the crust to the oven for another 15 minutes. Let the pie crust cool completely.
Pie
Whisk the egg yolks and cornstarch together. Set aside.
Whisk the coconut milk, half-and-half, and granulated sugar together in a medium saucepan. Over medium heat, whisking constantly, bring the filling to a boil. Boil for 2 minutes, then reduce to a simmer. Remove a ladle-full of the hot mixture and whisk into the egg yolk mixture to temper the eggs, then, in a slow, steady stream, pour and whisk the egg yolk mixture into the rest of the filling.
Once the filling holds whisk marks, remove the pan from heat and stir in the shredded coconut and vanilla extract.
Spoon the warm filling into cooled pie crust. Cover with plastic wrap, pressing into the top to prevent a skin from forming. Refrigerate for at least 3 hours before serving.
Serving
Beat whipping cream into medium peaks and spoon over the chilled pie. Top with toasted coconut shavings and chopped macadamia nuts. Serve immediately or chill and serve later. You can cover the leftovers and refrigerate. Just eat within 3 to 5 days.
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