Double-Coconut Cream Pie

[Update: Think this pie looks delicious? Enter to win a copy of Desserts from the Famous Loveless Cafe by Monday, September 5, 2011 at 8 am.]

Last June I received a cookbook to review from Library Journal that immediately sparked my urge to get into the kitchen and make something sweet. Desserts from the Famous Loveless Cafe is a tribute to classic Southern treats like Chess Pie and Hummingbird Cake, desserts I’ve heard of but never tried. The book is due out in September, and is a really lovely collection.

One of the first things that caught my eye is this Double-Coconut Cream Pie. I’ve always wanted to make a Coconut Cream Pie. Just the phrase evokes warm summer days and a clean apron tied around the waist and preferably a picnic at which this lovely pie can be presented. Fourth of July weekend provided just such an occasion.

Of course, I ended up having a hell of a time with this pie. I refrigerated the pie dough so long it became rock hard and impossible to roll out. When it finally thawed, I realized that I didn’t have a rolling pin, as I decided not to bring my broken one with me to California. When I went to make the filling, I didn’t realize my cream had gone sour until I’d already poured it into the coconut egg mixture, and I had to dump it all out and start over, with just enough eggs in the refrigerator for a second attempt. I thought there was no way this pie was going to turn out well, but lo, it was kind of amazing.

If you don’t love the texture of coconut flakes, you can probably leave them out and end up with a perfectly delicious pie (it just won’t be a double coconut cream pie). You could probably garnish this with some sliced almonds instead of the coconut flakes. If you have a preferred pie crust recipe, you can go ahead and use that instead, or just buy a pre-made crust. This pie will not suffer for it (nor will any pie, I think).

If you find this recipe as appealing as I did, you can pre-order this book from any of the sites listed at the Workman website. You won’t be sorry to have it in your collection. In fact, I’m thinking of buying myself another copy, because the advanced proof I received doesn’t have the beautiful color photos that the final copy does, and they do look stunning. In the meantime, give this pie a try. It’s the perfect thing for a hot August day, not that we’re having many of those in Oakland right now. I’m holding out hope for a sunny September.

Double-Coconut Cream Pie
Recipes from Desserts from the Famous Loveless Cafe by Alisa Huntsman

For the pie crust

• 1/3 cup cold water
• 1 1/2 tablespoons distilled white vinegar
• 2 2/3 cups unbleached all-purpose flour
• 1 1/4 teaspoons salt
• 2 sticks (8 ounces) cold unsalted butter, cut into small cubes

For the filling

• 1 1/4 cups plus 2 tablespoons sweetened shredded coconut
• 2 whole eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2/3 cup sugar
• 2/3 cup canned unsweetened coconut milk
• 2/3 cup heavy cream
• 2/3 cup half and half

For the whipped cream topping

• 1 1/3 cups heavy cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

To make the pie crust:

Combine the water and vinegar and refrigerate to make sure it’s extra chilled. Keeping everything cold and working quickly are the keys to flaky pie crust.

Place the flour and salt in a mixing bowl and give it a good stir. Add the butter cubes, and using your fingers, a fork, or a pastry blender, break the butter up into the flour. You should end up with a coarse, gravel-like mixture. Add the water and vinegar mixture about a tablespoon at a time, stirring with a fork and your hands until the dough comes together.

Cut the dough into two equal pieces, and shape them into round, flat disks. Wrap in plastic wrap and refrigerate for at least 30 minutes. This dough actually became hard as a rock in the refrigerator when I left it in overnight, and needed to thaw on the counter for a while, so you might not want to leave it in the refrigerator much longer than 30 minutes. I’ve never had this happen with other recipes, so your mileage may vary.

You only need half of the dough for this pie crust, but I always make a full batch. That way I can keep half in the freezer and be able to make another pie, or a quiche, without as much work.

To partially bake the pie crust, roll out one disk on a lightly floured surface to a circle about 1/8 of an inch thick. Wrap the crust around your rolling pin to transfer to a 9-inch pie plate. Carefully stretch the dough into the plate, pressing gently into the corners. Trim and crimp the edges, and place it in the refrigerator.

Preheat the oven to 325F. Line the pie shell with parchment paper, and fill the pie sheet with pie weights or dried beans, then bake for about 20 minutes, or until the dough is dried, but not brown. Scoop out the pie weights and let the shell cool.

To make the filling:

Preheat the oven to 350F. Spread the coconut out on a baking sheet and toast for about 5 minutes, stirring once or twice. It’ll burn easily, so keep an eye on it. Once it’s golden brown, transfer the coconut to a plate to cool. Scatter all but 2 tablespoons of the coconut on the bottom of the partially baked pie shell.

In a mixing bowl, whisk together the whole eggs, egg yolks, and vanilla. Gradually add the sugar and coconut milk, mixing until completely blended. Whisk in the heavy cream and the half and half, but don’t beat too vigorously, as you don’t want the custard to have bubbles. Gently pour the mixture into the pie shell over the toasted coconut.

Bake the pie in the middle of the oven for 55 to 60 minutes. The filling will puff up around the edges, and the center should be firm. Remove from the oven and let cool completely, then cover and refrigerate until chilled.

To make the whipped cream topping:

Whip the cream with an electric mixer or stand mixer at medium speed until soft peaks form. Gradually beat in the sugar and vanilla and continue beating until stiff peaks form.

Remove the chilled pie from the refrigerator, and mound the whipped cream on top, spreading it to the edges to make a slightly domed shaped. Garnish with the remaining toasted coconut, and serve chilled.