Dads Favorite Coconut Cream Pie Food

LORIE'S ULTIMATE COCONUT CREAM PIE

Steps:

• For the crust: In a large bowl, combine flour and 1/4 teaspoon salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. Stir in the vinegar and 2 tablespoons water, until the mixture forms a ball, adding more water if necessary. Pat into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat the oven to 425 degrees F. Roll the dough out to an 11-inch circle to fit a 9 1/2-inch glass pie plate. Place the crust in pie plate and trim and crimp edges. Place the dish on a baking sheet for easier handling. Prick the bottom and sides of the crust well with a fork. Line the inside of the crust with a piece of foil or parchment, allowing edges to extend several inches beyond the perimeter. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Bake for 15 minutes or until the crust is no longer raw on the bottom. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for another 10 to 15 minutes or until light golden brown. Remove from the oven and cool completely.
• For the filling: Place 1/2 cup cold milk in a medium-size mixing bowl (preferably with a pouring spout) and sprinkle the gelatin over top. Set aside to soften, about 5 minutes.
• Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat.
• When the gelatin is soft, add the sugar, cornstarch, egg yolks, and egg and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
• Strain the pastry cream through a fine wire strainer into a large clean bowl; whisk in the butter, coconut extract, and cream of coconut until smooth. Stir in 2 cups shredded coconut.
• Pour into the cooled pie shell and refrigerate for at least 8 hours.
• For the topping: Beat the heavy cream in a large bowl on high speed until foamy. Add the powdered sugar, and vanilla, and beat until soft to medium stiff peaks form. Spread over the pie. Sprinkle with the remaining 1/2 cup coconut. Keep refrigerated.
• Chilling the crust for 4 hours makes all the difference in terms of the flakiness. Straining the custard is important for a really smooth texture. And lastly, chilling the pie for a good 8 hours is the key for perfect slicing.

THE BEST COCONUT CREAM PIE

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

BEST OLD FASHIONED COCONUT CREAM PIE

Steps:

• For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
• In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.
• Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
• Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
• Pour into pie shells and refrigerate at least 2 to 4 hours.
• To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
• Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
• Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served.
• To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
• And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.

GRANDMA H'S COCONUT CREAM PIE

Steps:

• Bake crust and let cool.
• Mix sugar & flour, add a little milk & egg yolks beat together. Add the rest of the milk and a dash of salt. Cook until thickened. Add butter, vanilla, & Coconut. Put in Pre Baked crust.
• Top with Meringue sprinkle w coconut and bake until browned.