The Red Arrow Diners Coconut Cream Pie Food

CUT THE CALORIES COCONUT CREAM PIE

Steps:

• For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator.
• For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
• For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours.

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.

PIE, THE RED ARROW DINER'S COCONUT CREAM RECIPE

Steps:

• 1. make the crust. pulse the flour and salt in a food processor until combined. add the shortening and pulse until the mixture looks like coarse cornmeal, add the ice water, then continue to pulse until the mixture becomes a shaggy dough. form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes. 2. roll out the dough on a lightly floured surface into an 11 inch round (about 1/8 inch thick), then fit into a 9 inch pie dish. fold under any excess dough and prick the bottom all over with a fork. refrigerate until firm, about 30 minutes. 3 preheat the oven to 350, line the bottom of the pie with foul or parchment paper and fill with pie weights. bake until the bottom is just starting to set and the edges are just starting to brown, 25-30 minutes. remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 minutes more. transfer to a rack and let cool completely. 4. meanwhile, make the filling. spread 1 cup coconut on a baking sheet and bake, stirring halfway through, until toasted about 20 minutes, let cool. 5. beat the heavy cream, granulated sugar, pudding mix, vanilla and salt in a large bowl with a mixer on medium speed until thick and creamy, 2-4 minutes. fold in 3/4 cup of the toasted coconut and the remaining 1 1/2 cups untoasted coconut; set aside the remaining 1/4 cup toasted coconut for topping spread the filling in the crust and refrigerate until set, about 1 hour. 6. make the topping; beat the heavy cream, confectioners sugar, and vanilla in a large bowl with a mixer on med-high speed until stiff peaks form. spread over the pie with the reserved toasted coconut.