At any rate, I admit this because recently I saw an episode in which Sam, Freddie, and Carly search for the perfect coconut cream pie recipe after their favorite pie shop closes. First, I thought, why coconut cream pie. Then I thought, I've never had coconut cream pie!! Is their obsession rightly justified by an amazing dessert that I've never tasted before? I had to find out. And, after a few days of searching the internet, I found this wonderful recipe. I have to say, I originally chose it because the restaurant from which it comes from is in Seattle (where iCarly is supposed to be set). Regardless, I have found that, yes, the iCarly crew was justified in their hunt. Coconut Cream Pie is delicious! Yes, this pie has many parts, but believe me, the work is fast and is well worth it!
Triple Coconut Cream Pie
recipe from Tom Douglas' Seattle Kitchen cookbookFor the crust:
1 c. plus 2 T. all-purpose flour
1/2 c. sweetened shredded coconut
1/2 c. butter, cold, diced
2 t. sugar
1/4 t. salt
1/3 c. ice water, more or less, as needed
In a food processor, put all the ingredients, besides water. Pulse until you get something that looks like course meal. Add water 1 T. at a time, pulsing after each addition, until dough holds together when pressed between fingers. Bump the dough out onto a large sheet of plastic wrap, press into a disc, cover with plastic wrap and chill for 30-60 min.
Roll out dough on a floured surface. Place in 9" pie pan. Trim excess. Chill at least 1 hour before baking.
Preheat the oven to 400F. Place a sheet of aluminum foil in the pie crust, extending over edges, and fill with dried beans or pie weights. Bake for 20 mins until rim is golden. Remove from oven, discard foil and weights or beans, and return pie crust to oven. Bake for 10-12 more min or until golden brown. Let cool completely on a wire rack before filling.
For the coconut pastry cream:
2 c. milk
2 c. sweetened shredded coconut
1 vanilla bean, split in half lengthwise (I didn't have any, so I just used a teaspoon of vanilla extract and it was delicious)
2 large eggs
1/2 c. plus 2 T sugar
3 T. all-purpose flour
1/4 c. butter, softened
Combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add seeds and pod to the milk mixture (if using vanilla extract skip this step, but do not add the vanilla now!). Place the saucepan over med-high heat and stir oxxasionally until the mixture almost comes to a boil.
In a bowl, whisk together the eggs, sugar and flour until well combined Temper the eggs, then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over med0high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4-5 min more.
Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove the discard the vanilla pod (this is when you would add the vanilla extract if not using the vanilla bean!). Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream should have thickened as it cooled. Fill cool pie shell with the chilled pastry cream, smoothing the surface. Top with whipped cream and garnish.
For whipped cream:
2 1/2 c. heavy cream, chilled
1/3 c. suagar
1 t. vanilla extract
In electric mixer with whisk attachment, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Spoon onto and smooth over the pastry cream. Reserve some whipped topping for pipping if desired.
For Garnish:
2 oz. sweetened shredded coconut, toasted in a 350F for 7-8 min
Sprinkle on top of the pie once whip cream is piped on.
Enjoy!!!!
