Coconut Dream Pie
2 c. milk
¾ c. sugar
¼ c. cornstarch
4 egg yolks
pinch of salt
2 tbsp. butter
1 tsp. vanilla
1 ½ c. toasted coconut
3 egg whites
1 9” baked single pie crust
whipping cream
Combine milk, sugar, cornstarch, egg yolks and salt in a medium pot. Bring to a boil, on medium heat whisking, frequently. Meanwhile, toast the coconut in a 350-degree oven, stirring occasionally, until golden brown. Once the custard has come to a full boil, remove from heat and stir in the vanilla and butter.
Whip egg whites to stiff peaks. (I just freeze the extra egg white for meringue.) Fold the egg whites and toasted coconut into the custard mixture, reserving 2 tablespoons of toasted coconut to sprinkle on the whipped cream topping. Pour into a single baked pie crust. Let cool and top with whipped cream, then reserved toasted coconut.
Basic Pastry
Yield: enough dough for 3 – 9 inch singles or 1 – 9 inch single and 1 double, rolled to about 1/8 inch thickness.
2 c. flour
½ t. salt
¼ t. baking powder
2 T. sugar
¼ c. butter, cut into 4 pieces
½ c. lard, cut into 8 pieces
9 T. ice water (approximately)
Stir flour, salt, baking powder, and sugar together. Add lard and butter. Using a pastry blender or two knifes, cut the fats into the flour mixture, until the mixture is crumbly and the fat pieces are no larger than small peas. Add ice water, a tablespoon at a time, sprinkling it over the mixture and stirring. Add only enough water to bind the mixture so that the dough can be pushed together to form a ball. Handle as little as possible. Cover with plastic wrap and chill slightly before using.
Baking:
For single baked crusts-
Line the pie crust with foil and fill with dried peas or beans, bake for 15 minutes at 425º. Remove the beans and foil and continue to bake for 5 more minutes.
For a double crust, filled pie-
Make an egg wash of 1 egg mixed with 1 tablespoon water. Brush the inside of the bottom crust. Add filling and place the top on the pie. Brush the top of the pie with the egg wash. If it is a sweet pie, sprinkle it with sugar. Cut air vents in the pie, so that the air can escape easily, otherwise, it will force the sides open while it bakes. Place the pie on a baking sheet and gently tent with foil that has been sprayed with vegetable spray. Bake for 30 minutes in a 425º preheated oven. Uncover and reduce heat to 350º, continue to bake for another 35 minutes. Let cool before cutting.
2 c. milk
¾ c. sugar
¼ c. cornstarch
4 egg yolks
pinch of salt
2 tbsp. butter
1 tsp. vanilla
1 ½ c. toasted coconut
3 egg whites
1 9” baked single pie crust
whipping cream
Combine milk, sugar, cornstarch, egg yolks and salt in a medium pot. Bring to a boil, on medium heat whisking, frequently. Meanwhile, toast the coconut in a 350-degree oven, stirring occasionally, until golden brown. Once the custard has come to a full boil, remove from heat and stir in the vanilla and butter.
Whip egg whites to stiff peaks. (I just freeze the extra egg white for meringue.) Fold the egg whites and toasted coconut into the custard mixture, reserving 2 tablespoons of toasted coconut to sprinkle on the whipped cream topping. Pour into a single baked pie crust. Let cool and top with whipped cream, then reserved toasted coconut.
Basic Pastry
Yield: enough dough for 3 – 9 inch singles or 1 – 9 inch single and 1 double, rolled to about 1/8 inch thickness.
2 c. flour
½ t. salt
¼ t. baking powder
2 T. sugar
¼ c. butter, cut into 4 pieces
½ c. lard, cut into 8 pieces
9 T. ice water (approximately)
Stir flour, salt, baking powder, and sugar together. Add lard and butter. Using a pastry blender or two knifes, cut the fats into the flour mixture, until the mixture is crumbly and the fat pieces are no larger than small peas. Add ice water, a tablespoon at a time, sprinkling it over the mixture and stirring. Add only enough water to bind the mixture so that the dough can be pushed together to form a ball. Handle as little as possible. Cover with plastic wrap and chill slightly before using.
Baking:
For single baked crusts-
Line the pie crust with foil and fill with dried peas or beans, bake for 15 minutes at 425º. Remove the beans and foil and continue to bake for 5 more minutes.
For a double crust, filled pie-
Make an egg wash of 1 egg mixed with 1 tablespoon water. Brush the inside of the bottom crust. Add filling and place the top on the pie. Brush the top of the pie with the egg wash. If it is a sweet pie, sprinkle it with sugar. Cut air vents in the pie, so that the air can escape easily, otherwise, it will force the sides open while it bakes. Place the pie on a baking sheet and gently tent with foil that has been sprayed with vegetable spray. Bake for 30 minutes in a 425º preheated oven. Uncover and reduce heat to 350º, continue to bake for another 35 minutes. Let cool before cutting.
