Layered Strawberry, Blueberry Coconut Cream Pie

pie3

pie5


pie4
Layered Strawberry, Blueberry Coconut Cream Pie 

Ingredients:
Pie Dough
  • 1 1/2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 4-5 tablespoons ice water
Instructions:
To make the pie dough, whisk together flour, sugar and salt; knead in butter, using fingertips until well incorporated and ingredients start to clump together and form pea-sized lumps.  Toss in the water, a tablespoon at a time until well incorporated and dough comes together.  Wrap in plastic wrap and refrigerate 30 minutes.

Roll out dough into a thin round, on a lightly floured surface, using a rolling pin, and fit into a 9-inch pie plate.  Crimp edges and poke dough with a fork.  Refrigerate 15 minutes.  Heat oven to 400 degrees F.  Bake 25 minutes or until golden brown.  Cool crust completely.

Coconut Cream Filling
  • 1 can coconut milk
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
Strawberry Filling
  • 2 1/2 cups thinly sliced strawberries
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pectin
Blueberry Filling
  • 2 cups blueberries
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pectin
Instructions:
To make the coconut cream filling, whisk together coconut milk, sugar, and cornstarch in a small saucepan until well combined.  Cook on medium heat, whisking frequently, until hot.  Whisk together eggs in a medium bowl; whisk in half of the hot cream until well incorporated.  Whisk the egg-cream mixture back into saucepan.  Cook and whisk until mixture thickens up.  Whisk in vanilla and coconut.  Cool for a few minutes before placing in a food processor.  Process until smooth (this gets rid of that flaky coconut texture).  Place in a large bowl and chill until cold.

Make the whipped cream by combining cream and 3 tablespoons sugar in a large mixing bowl and beating on high speed until stiff peaks form.  Fold 1/2 of the whipped cream into coconut cream.  Reserve the remaining whipped cream for the topping.

To make the strawberry filling, stir together strawberries, sugar and pectin in a small saucepan; cook 10-12 minutes, stirring frequently, until berries release their juices and mixture thickens up.  Place in a small bowl and refrigerate until cold.

Repeat this process with blueberry filling.

To assemble pie, place strawberry filling into the bottom of pie crust.  Top with coconut cream.  Top with blueberry filling.  Top with whipped cream.  Eat.

Makes 9 servings

22 comments:

  1. Oh man this looks good...especially that coconut cream part. It makes me crave coconut cream pie, which I haven't had/made in forever since my hubby detests coconut (though I'm not sure even he knows why). Perhaps I'll just have to bake this up and not tell him what's inside ;)

    ReplyDelete
    Replies
    1. He might not know! The coconut flavor isn't super strong.

      Delete
  2. I've done strawberry-blueberry pie before, but never with coconut. I am glad someone came up with the idea!

    No one every throws 4th parties anymore in my circle - or if they do, they don't invite me! I am going to spend my day off with the horsies then come home and eat dinner at the Fireman's Carnival which might consist of Gyros, tacos, cheeseburgers, or all of the above, topped off with cotton candy and a big hunk of fried dough/pizza fritta/zeppole/whatever you want to call it. After that I will retreat to the plaza behind my building, which has a decent view of the harbor fireworks, with a bottle of wine and my neighbors and I will sit and drink with them all evening.

    ReplyDelete
    Replies
    1. Oh man! That sounds so good! I want to celebrate with you!

      Delete
  3. Wow...I think my husband would go crazy for this...he loves coconut and this just sounds soooo good!

    ReplyDelete
  4. That is one hefty pie! Three delicious versions in one glorious bite.

    ReplyDelete
  5. I love love love super fancy time consuming homemade desserts that are so worth the effort like this. It looks and sounds outstanding and refreshing for the hot summer weather!

    ReplyDelete
  6. Love the festive colors! I'm sure it tastes great and was worth the hard work!

    ReplyDelete
  7. how patriotic of you! i certainly don't need a holiday to make and devour this one.

    ReplyDelete
  8. Just amazing. I think you still have time to send me one by dinner time tomorrow. Thank you in advance!

    ReplyDelete
  9. Emily, this looks amazing! I love making coconut cream pie so this would be a snap. I just saw a crust recipe that uses shredded coconut in it (in the Sunset magazine cookbook), too, so perhaps I'll do that with it.

    But it'll have to be for another July 4. This year I'm making a marriage equality cake. No particular recipe, but the decoration will be spectacular.

    ReplyDelete
    Replies
    1. Oh cool! I want to see your cake. I'll check your blog to see if you posted it. Mmm cake sounds good right now! I like the idea of using coconut in the crust. The more coconut, the better!

      Delete
  10. this sounds amazing!! great way to celebrate the fourth :)

    ReplyDelete
  11. Berry pie and coconut in one -- this is a dream pie! Perfectly patriotic, too. I envy your patience with this one!

    ReplyDelete

Sup?