American Pie Council

Coconut Cream Pie

Coconut Cream Pie
2012 Professional Mini Pie

Crust
1 1/4 cups flour
1 1/2 tsp sugar
1/4 tsp salt
1/4 cup shortening
1/4 cup butter
egg wash to brush on crust
Sift flour, sugar, and salt together in a medium bowl, and set aside. Using a pastry cutter, cut the butter and shortening in to the flour mixture until you have pea size balls of the fat. Spoon in 3 to 4 tablespoons of cold water and fluff with a fork, then add 3 more tablespoons of cold water and fluff again. You should have a ball of dough. If not, add a bit more water until the dough holds together. Cover with plastic and place the dough in the refrigerator and let cool for 30 minutes.
Roll out the dough and place in a 9-inch pie pan. Line the dough with parchment paper and fill the pie pan with any type of dry beans, as this will keep the crust from shrinking. Bake the pie crust with the beans in the oven at 350 for 40 minutes. Remove the pie crust from the oven and remove the beans and parchment paper. Brush the crust with an egg wash and place the crust back in the oven for 5 to 7 minutes to finish browning the crust. Let crust cool completely before filling.

Filling
Pastry Cream
1 cup whole milk
1 cup coconut milk
5 large egg yolks
1 cup sugar
3 Tbsp cornstarch
In a medium saucepan, slowly heat the milk, sugar, and cornstarch over medium to high heat. Stir constantly to keep the milk from burning, heating until the mixture begins to simmer. Add and stir in 2 to 3 tablespoons of the milk mixture to the eggs yolks, as this will temper the eggs. Stir in another 3 tablespoons and blend together. Pour the egg mixture back into the milk mixture and mix well. Pour milk and egg mixture through a strainer and quickly put the mixture back on medium to high heat, stirring constantly until the mixture thickens. This will take a few minutes because the cornstarch needs to boil just a bit to thicken.
Once the mixture thickens, pour it into a bowl, and place plastic right on the cream to prevent a skin from forming. Place cream into the refrigerator to cool.

Coconut Cream
1 Tbsp coconut flavoring
1 cup coconut flakes
1/2 cup toasted coconut flakes
1 quart whipping cream
1/2 cup sugar
Once the cream has cooled, remove it from the fridge; the cream should be thick, almost like jell-o. Whip the whipping cream, with 1/2 cup of sugar to stiff peaks. With a mixer and using the whisk paddle, blend in enough but not all of whipped cream to the pastry cream base to make a fluffy cream that is thick enough to hold a pie slice. Blend in by hand flavoring and coconut flake. This will take practice. Pour the coconut pastry cream into the pre-baked pie crust. Cover the coconut pastry cream with the remaining whipped cream and sprinkle toasted coconut on top to garnish your pie.