Pie/PI Day - My Favorite - Coconut Cream Pie

I'm not afraid of Coconut Cream Pie anymore! Although it is our family's favorite and a common birthday treat, it usually came from the local bakery to our house. And for church dinners I always hoped my fellow UMW members would make the coconut cream pie and I could pick my seat  at that pacesetting. 
My experiences with making coconut cream pie involved lots of stirring, time at the stove, and not-so-great results. This recipe from Chef Alli is a game changer! It is cooked in the microwave, much easier and quicker. Also the toasted coconut adds a richer flavor. The meringue recipe she shares is also different. It includes water! And it works beautifully. The meringued pie is also baked at a lower temperature for a longer time to cook and brown the meringue. This helps the meringue cook completely and keeps it from shrinking back from the edges or weeping as it cools. 
Wow! I may even volunteer to take a Coconut Cream Pie to the next church dinner. My son-in-law enjoyed this month's version of his pie-of-the-month Christmas gift. 

COCONUT CREAM PIE

                              

1 – 9” pie crust, baked and cooled

1 recipe meringue

6 Tbs. cornstarch

¾ cup granulated sugar

½ tsp. kosher salt

3 cups milk

3 egg yolks, beaten
3 Tbs. butter, melted

1 tsp. vanilla extract

¼ tsp. coconut extract

1 cup sweetened shredded coconut, toasted (plus extra for garnish)

To toast the coconut: spread out over a large baking sheet in a single layer. Bake, uncovered, in preheated 325 degree oven for 20-25 minutes, or until golden brown, tossing often. 

In a large bowl, combine corn starch, sugar, and salt; whisk in milk. Cook on high power in microwave in 2-minute intervals, stirring between each, until mixture begins to bubble and thicken a bit. Stir a bit of the hot milk mixture into the egg yolks, then whisk the egg/milk minute back into the hot milk. Continue to cook on full power in microwave in 2-minute intervals for an additional 8-10 minutes or until mixture has formed a nicely thickened pudding/pie filling. 

Remove from microwave and whisk in butter, vanilla, and coconut extract; fold in coconut, then pour into a cooled pie shell. Press plastic wrap directly onto surface of pie filling; let pie cool. After pie has cooled, cover with meringue. Bake in preheated 325-350 degree oven for 20-22 minutes, or until golden brown. 

MILE-HIGH MERINGUE

5 egg whites

5 Tbs. ice water

¼ cup granulated sugar

Using an electric mixer, beat egg whites, water, and sugar for 3-5 minutes on high speed until stiff peaks form.
Spread meringue over cooled pie filling, making sure meringue is spread over the edges of the pie crust all the way around (to keep the meringue from shrinking back when baked).

Use a small spoon or spatula to make decorative peaks and swirls on the top of the meringue if desired. 

Bake pie, uncovered, in preheated 325-350 degree oven for 20-22 minutes or until golden brown. Let pie cool before slicing. 

Favorite Dessert - Coconut Cream ???

 I love coconut cream pie. When it is a choice at a church dinner, I sneak a piece out early and write my name on the plate. Since I'm still working on my pie baking skills, coconut cream pie doesn't happen very often at my house. When I found this recipe for Coconut Cream Pie Bars with a shortbread crust it sounded good. And it is! It also makes several more servings than a pie so it would make a good dessert for a group. 

COCONUT CREAM PIE BARS

Ingredients:

Crust – 

1 cup (2 sticks) butter

2 cups all-purpose flour

½ cup powdered sugar

Coconut Cream Filling – 

3 cups half-and-half

3 cups coconut milk

4 eggs

1 ½ cups white sugar

⅔ cup cornstarch

½ teaspoon salt

1 ½ cup flaked coconut

½ teaspoon coconut extract

½ teaspoon vanilla extract

Whipped Cream Topping – 

2 cups heavy whipping cream

1 tablespoon cold water (to dissolve gelatin)

1 teaspoon gelatin (for stabilizing)

3-4 tablespoons powdered sugar

1 cup coconut, for toasting

Instructions:

1.    Make shortbread crust:                                                                                

Preheat the oven to 350 degrees. Prepare a 9 x 13-inch glass baking pan by spraying with non-stick baking spray. Cut the butter into the flour and powdered sugar with a food processor (about 6 – 10 pulses) and press the mixture onto the bottom of the pan. Bake 18-20 minutes or until light brown. Set on a wire rack to cool. 

2.    Toast the coconut for the topping:                                                                          

Spread about 1 cup of coconut flakes on a baking sheet and bake with the shortbread crust for 3-6 minutes, stirring every minutes or so, until the coconut is golden brown. Spread on a plate to cool completely. 

3.    Make the coconut cream filling:                                                                  

Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring to a boil over medium-low heat, whisking constantly until it is thick and bubbling (15-30 minutes). Add coconut and vanilla extracts and the untoasted coconut (1 ½ cups) and stir. Pour this filling over the cooled crust, and refrigerate until firm, about 2-4 hours. 

4.    Make the whipped cream topping:                                                                                                 

Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beaters, whisk 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over the filling and gently spread over the top. Sprinkle with toasted coconut. Chill until ready to serve. Slice into bars with a sharp knife.