DOUBLE-COCONUT CREAM PIE

Double-Coconut Cream Pie image

Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 8h10m

Yield Serves 8 to 10

Number Of Ingredients 13

Ingredients

Unbleached all-purpose flour, for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
2 1/2 cups unsweetened coconut milk (from two 15-ounce cans)
4 large egg yolks
4 tablespoons unsalted butter, cut into tablespoons
1 cup sweetened shredded coconut
1/4 cup sweetened or unsweetened shredded coconut
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/4 teaspoon pure vanilla extract

Steps:

Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Refrigerate 30 minutes.
Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden and bottom of crust is dry, 30 to 35 minutes.Remove beans or rice and parchment; bake until bottom and sides are golden brown, 10-15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk; cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
Whisk egg yolks in a large heatproof bowl until combined. Add coconut-milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to pan; cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Boil 1 minute more, whisking constantly.
Remove from heat; add butter, 1 tablespoon at a time, whisking until each piece melts before adding next. Whisk in coconut. Transfer pan to wire rack; let cool, whisking occasionally, 10 minutes. Pour custard into crust. Press plastic wrap directly on surface and refrigerate until custard is chilled and firm, at least 6 hours and up to 2 days.
Topping: Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet and toast until golden, 8 to 10 minutes. Meanwhile, whisk cream to soft peaks. Add confectioners' sugar and vanilla; whisk until stiff peaks form. Spread whipped cream over custard. Serve immediately, or refrigerate, uncovered, up to 1 hour. Top with toasted coconut just before serving.