I Spy a Coconut Cream Pie

I'm very pleased with the entries I've gotten so far, for my pub crawl. I think this is going to be fun! Just a reminder, entries are due by Monday, March 17th. You can send them to me day & night on the 17th.
The 1st place winner gets:


A copy of Entertaining with the Sopranos


The Ultimate Book of Cocktails


The New Irish Table: 70 Contemporary Recipes

Plus lots of attention.
Good luck to all! The pub crawl roundup will be on Thursday, March 20th, along with the announcement of our 1st, 2nd, and 3rd place winners.

I made this coconut cream pie tonight, and boy was it good. Almost too rich and good that it makes you sick. I love coconut cream pie! It might be my favorite, but that's a tough call since I like blueberry and pecan, also.
I'm really tired from making it, and also typing up this looong recipe.


This coconut pie is a little different, because, I used raw coconut in the filling/topping, cream of coconut in the filling, coconut rum in the filling, and I used coconut oil in the pie crust.
Yes, coconut oil in the pie crust. Coconut oil is solid at room temperature, so I substituted that for the shortening. I think Jenny gave me the idea. (Don't you love it when other bloggers inspire you?!)
I'm excited to use coconut oil in other baked goods. I don't think it's the best for pie crusts. I'm still trying to decide on this matter. The pie crust was good, but different. The dough was a little difficult to roll out. I still think I prefer shortening.

Was this the best coconut cream pie I've ever made or tasted? YES!

Coconut Cream Pie (Recipe by Emiline)

Ingredients:
Crust:
1 cup all purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons shortening or cold coconut oil
3-4 tablespoons ice water

Filling:
3 large egg yolks
1 cup cream of coconut
1 1/4 cups whole milk
5 tablespoons all purpose flour
1 1/4 cups finely ground unsweetened flaked coconut (raw)
2 tablespoons unsalted butter
1 tablespoon coconut flavored rum
1/2 teaspoon pure vanilla extract

Topping:
3/4 cup unsweetened flaked coconut (raw)
1 teaspoon granulated sugar
1 3/4 cup heavy whipping cream
3 tablespoons granulated sugar

Directions:
To make the pie crust, in a large mixing bowl, whisk together 1 cup flour, 1 tablespoon sugar, and salt. Work the 6 tablespoons butter and shortening in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 25 minutes, in the refrigerator.

Preheat oven to 400 degrees F.

Roll out the pie dough, thinly, on a floured surface, and fit into a 9-inch pie plate; trim and flute the dough edges. Place a large square of foil over unbaked pie crust and press gently over the bottom and sides. Fill the shell with dried beans or set pie weights in center.
Bake for 18-20 minutes, or until the edges just begin to brown. Remove from oven and carefully lift out the foil and weights. Prick the bottom of the pastry evenly with a fork, return to the oven and bake for 6-8 minutes, or until golden brown and cooked through; cool on a wire rack completely before filling. Reduce oven temperature to 350 degrees F.

To make the filling, whisk together egg yolks and cream of coconut, in a large mixing bowl, until well combined.
Whisk together milk and 5 tablespoons flour, in a large saucepan, set over medium heat. Bring mixture to a simmer, whisking frequently, until hot. Gradually whisk milk into egg mixture, until well combined. Add liquid back into saucepan, and bring mixture to a boil, whisking constantly. Continue to boil for 2 minutes, or until thickened. Remove pan from heat, whisk in 1 1/4 cups ground coconut, 2 tablespoons butter, rum, and vanilla, until well combined. Pour the filling into the baked pie crust, and cool for 20 minutes at room temperature. Cover with waxed paper, and place in refrigerator to chill for 3 hours, or until ready to serve.

To make the toasted coconut topping, toss 3/4 cup coconut and 1 teaspoon sugar together on a small sheet pan. Bake at 350 degrees F, for 3-4 minutes, or until golden brown; set aside to cool.

When pie has chilled, prepare whipped cream topping. In a large mixing bowl, using an electric mixer on high speed, beat together heavy cream and 3 tablespoons sugar, for 2 minutes, or until stiff peaks form.
Spread whipped cream evenly over chilled pie. Top whipped cream with toasted coconut.

Yield: 10 servings