Coconut Cream Pie
Recipe: #18720
April 30, 2015
Categories: Desserts, Coconut, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th, Labor Day Mothers Day, Potluck, Oven Bake, Vegetarian, Pies, more
"Recipe source: Saveur (April 2007) Needs to chill 3-4 hours before serving (not in prep times)"
Ingredients
- FOR THE PIE DOUGH
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- FOR THE CUSTARD & TOPPING
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Nutritional
- Serving Size: 1 (401.2 g)
- Calories 827.2
- Total Fat - 46.5 g
- Saturated Fat - 18.7 g
- Cholesterol - 232.5 mg
- Sodium - 717.7 mg
- Total Carbohydrate - 88 g
- Dietary Fiber - 3.3 g
- Sugars - 62.6 g
- Protein - 17.8 g
- Calcium - 296.1 mg
- Iron - 2.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the pie dough: heat the oven to 400 degrees F.
Step 2
In a bowl whisk together the dry ingredients (flour - salt) and then mix in the shortening with your hands until lumps the size of marbles remain. Make a well in the center and pour in 3 tablespoons water. Mix the dough in by pulling the mixture up and over without squeezing unit a soft dough forms. Pat dough into a 5 inch disk and transfer to a floured surface.
Step 3
Roll dough out into an 11 inch wide circle and transfer to a 10 inch disposable pie pan, pressing together any tears. Place another 10 inch pie dish inside, pressing down lightly (dough is between the two pie dishes).
Step 4
Bake the pie shell upside down on a baking sheet for 20-25 minutes or until golden brown. let cool, then invert pie and remove top pan. set aside.
Step 5
To make the custard bring 4 1/3 cups milk to a boil over medium high heat.
Step 6
Meanwhile whisk together the sugar, cornstarch, eggs, and salt in a large bowl. Drizzle hot milk into the egg mixture while whisking constantly. Return mixture to pot, stirring constantly over medium heat until thick (15-20 minutes), stir in the untoasted coconut. Transfer mixture to a large bow, cover with plastic wrap and let cool to room temperature.
Step 7
Transfer custard to pie shell.
Step 8
Put topping mix and remaining milk (1 cup) in a large bowl of an electric mixer and beat to stiff peaks. Transfer topping to a pastry bag fitted with a star tip and pip onto pie in 3 rows, zig zagging to create swirls.
Step 9
Chill 3-4 hours before serving.
Tips
No special items needed.