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Coconut Cream Pie with Whipped Cream

An American classic with an original topping; fluffy whipped cream replaces traditional meringue on this delicious pie.

  • yield: Makes one 9-inch pie

Ingredients

  • 1/2 recipe Pate Brisee
  • All-purpose flour, for dusting
  • Fresh Coconut Curls
  • 1 large whole egg, lightly beaten, plus 4 large egg yolks
  • 3 cups canned unsweetened coconut milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • Chocolate Curls

Directions

  1. Step 1

    Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.

  2. Step 2

    Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.

  3. Step 3

    Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.

  4. Step 4

    Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

  5. Step 5

    Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)

  6. Step 6

    Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.

  7. Step 7

    Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.

  8. Step 8

    Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.

Source
The Martha Stewart Show, November 2005

Reviews (6)

  • 11 Jan, 2009

    just so no one is misled, the description should read "fluffy whipped cream replaces traditional meringue"

  • 28 Dec, 2008

    kj

  • 28 Dec, 2008

    kiss j

  • 2 Apr, 2008

    This pie is delicious! And I thought I didn't like coconut. The first time I made it the custard was runny but figured out it was because I didn't cook it long enough. The second time I cooked it longer and it turned out great. The bubble you are waiting for to appear in the center when you are whisking will be gooey, think sci-fi movie goopy bubble. That was how I knew it was done. Now I just have to work on getting my pie crust to be pretty.

  • 13 Dec, 2007

    This is my husband's favorite from the Martha Stewart Baking Handbook.

    Everyone else loves it, too. I made two for Thanksgiving, and nothing was left! We like it made in deep-dish stoneware pie pan, and chilled until firm. The deeper pan and chilling keeps the whipped cream in place for the duration. Don't forget to use the best quality chocolate you can find. It really makes a difference!

  • 28 Nov, 2007

    I use this recipe, but omit the chocolate. I made it for the Housekeeping Manager at work and she shared it at her meeting with the supervisors. They all called me together from the meeting on speaker phone to rave about this pie! All fresh ingredients, the whole pie made from scratch right down to the fresh whipped cream! I am a legend at work now.