DOUBLE-COCONUT CREAM PIE
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
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.
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Muhammad abdullah G
[email protected]This pie was a complete waste of time and money. I would not recommend it to anyone.
Rifat Ahomed
[email protected]This pie was not good at all. The crust was soggy and the filling was bland.
Munna Mycal
[email protected]This pie was very good, but it was not as good as I expected. The crust was a little too thick and the filling was a little too sweet.
Vicky G.
[email protected]This pie was a little too time-consuming to make, but it was still very good. The crust was flaky and the filling was creamy and smooth.
Nizam Shah
[email protected]This pie was a little too expensive for my taste, but it was still very good. The crust was flaky and the filling was creamy and smooth.
Monday Godday
[email protected]This pie was a little too dense for my taste, but it was still very good. The crust was flaky and the filling was creamy and smooth.
Sanjit Bhai
[email protected]This pie was a little too coconut-y for my taste, but it was still very good. The crust was flaky and the filling was creamy and smooth.
Sonjoy Das
[email protected]This pie was a little too sweet for my taste, but it was still very good. The crust was flaky and the filling was creamy and smooth.
Dark Gamer
[email protected]This pie was amazing! The coconut flavor was so rich and the crust was perfect. I will definitely be making this pie again.
Khadijat Omowumi
[email protected]This pie was delicious! The coconut flavor was perfect and the crust was flaky. I will definitely be making this pie again.
Shery Beta
[email protected]This pie was a big hit at my party! Everyone loved the coconut flavor and the crust was perfect. I will definitely be making this pie again.
game fire
[email protected]This pie was so easy to make and it turned out so good! The coconut flavor was perfect and the filling was creamy and smooth. I will definitely be making this pie again.
Sk shujoy kumar Paul
[email protected]This pie was delicious! I loved the coconut flavor and the crust was perfect. I will definitely be making this pie again.
Liton khan
[email protected]This pie was amazing! The coconut flavor was perfect and the filling was so creamy and smooth. I will definitely be making this pie again.
Trent Kahn
[email protected]This pie was a little too sweet for my taste, but it was still very good. The crust was flaky and the filling was creamy and smooth. I would recommend using less sugar next time.
Fahmida Aktar
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was perfectly crispy and the filling was creamy and flavorful. I will definitely be making this pie again.
Javier Huerta
[email protected]This pie was so easy to make and it turned out perfect! The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.
Caroline Narotso
[email protected]I've made this pie several times now and it's always a hit. The coconut flavor is just right - not too overpowering. The filling is also very creamy and smooth. I highly recommend this recipe!
Aman Gill
[email protected]This is the creamiest, most coconut-y pie I have ever tasted! The filling is smooth and flavorful, and the crust is buttery and flaky. I will definitely be making this pie again and again.