American Pie Council

2018 Amateur Entry

 

Wilson's Surprise Castaway Coconut Cream Pie

Wilson’s Surprise Castaway Coconut Cream Pie
Crust:
2 ¾ cups all-purpose flour
½ cup vegetable shortening, very cold
½ cup unsalted butter, very cold
1/3 cup very cold water
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon sugar
½ cup finely chopped toasted sweetened, shredded coconut
Raspberry Coulis:
½ cup granulated sugar
¼ cup Pomegranate juice
1 – 12 ounce bag frozen raspberries
Filling:
½ cup sugar
¼ cup cornstarch
¾ cup shredded sweetened coconut, chopped fine in a food processor
1 – 13.5 oz. can coconut milk
½ cup half and half
4 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter
Topping:
1 cup whipping cream
½ teaspoon vanilla
2 tablespoons granulated sugar
½ cup sweetened shredded coconut, toasted and chopped fine in a food processor
To make the crust, preheat oven to 375 degrees. In a small bowl, mix together water, cider vinegar, salt and sugar. Stir to dissolve sugar and salt. Put this in the refrigerator to keep cold until ready to use.
In the bowl of a food processor, put your flour and vegetable shortening that has been cut up in small chunks. Pulse about 5 times or until well incorporated.
Add butter that has been cut up in small cubes to the flour mixture. Pulse again about 6-8 times or until it looks like small peas. You should still see some butter chunks.
While pulsing, pour the now very cold water/vinegar mixture into the food processor until the dough just begins to come together.
Turn dough out onto a lightly floured counter and shape into 2 discs. Cover each disc tightly in plastic wrap. Refrigerate for at least an hour or overnight.
When ready to bake your pie, preheat oven to 375 degrees and take out one disc (reserving the other disc for another use) and roll out to fit into a 9 inch pie plate. Sprinkle your toasted, chopped coconut over your pie dough and using your rolling pin, mash it into your pie dough. Place dough in your 9 inch pie plate and blind bake the pie crust by placing a piece of parchment paper in the pie plate and filling with pie weights (either ceramic or dried beans). Bake for 22-25 minutes until almost done. Remove pie crust from the oven and remove the pie weights. Bake an additional 5-8 minutes or until crust is done. Remove and cool completely.
To make the raspberry coulis, place in a small saucepan over medium heat, the sugar, pomegranate juice and raspberries. Cook until sugar is dissolved and sauce just begins to thicken.
Place a fine mesh sieve over a medium bowl and push the coulis through to remove the seeds. Cover the strained coulis bowl and refrigerate until ready to use.
To make the filling, in a large saucepan, whisk the sugar, cornstarch, finely chopped coconut, coconut milk, half and half, egg yolks and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil. Let boil for about 3 minutes or until it becomes thick. Take off the heat and stir in the vanilla and the 3 tablespoons of butter until the butter is melted. Set aside to cool slightly.
Take the now cooled crust and spread about ½ cup of the cooled raspberry coulis over the bottom of the crust. Place in the freezer for about 10 minutes to cool.
Once cooled, carefully pour the coconut pudding into the pie pan being careful not to disturb the raspberry filling. Cover the pie with plastic wrap and refrigerate for at least 2 hours to firm up.
Once well chilled, make your whipped topping by placing the whipping cream, vanilla and 2 tablespoons sugar and whip to firm peaks. Spread this over the chilled pie making a smooth, even surface.
Take the finely chopped toasted coconut and spread evenly over the surface of the pie. Make a design or drizzle with remaining raspberry coulis. Chill another 2 hours. Serve.


Jennifer Nystrom
Clarksville, Ohio
Hollywood Pie category
2018 National Pie Championships