Coconut Cream Pie

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 8
• all-purpose flour, for dusting
• 1 large whole egg, lightly beaten
• 4 large egg yolks
• 3 cups canned unsweetened coconut milk
• 2/3 cup granulated sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 ounces semisweet chocolate
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/4-1/2 cup ice water

Recipe

• 1 pate brisee: in the bowl of a food processor, combine flour, salt and sugar. add butter and process until the mixture resembles coarse meal, 8-10 seconds.
• 2 with the machine running, add ice water in a slow steady stream through feed tube. pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. to test, squeeze a small amount together; if it is crumbly add more ice water, 1 tablespoon at a time.
• 3 divide dough into 2 equal balls. flatten each ball into disks and wrap in plastic. transfer to the refrigerator and chill at least 1 hour. dough may be stored, frozen up to 1 month.
• 4 preheat oven to 375°f on a lightly floured surface, roll out dough to a 12-inch round, a bit less than 1/4-inch thick. fit dough into a 9-inch pie plate. using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. fold under overhanf so it extends slightly beyond edge of pie plate. crimp edge as desired. prick dough all over with a fork. brush rim of dough with beaten egg. chill pie shell until firm, about 3 minutes.
• 5 line chilled pie shell wirh a round of parchment paper, leaving a 1-inch overhang. fill with pie weights, or dried beans. bake until edges of crust just turn golden, 15-20 minutes. remove parchment and pie weights. return crust to oven and continue baking until golden all over 15-20 minutes more. place pie shell on a wire rack to cool completely. reduce oven temperature to 325°f.
• 6 place coconut curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden., about 10 minutes. set aside.
• 7 prepare an ice bath; set aside. in a bowl, lightly whisk egg yolks; set aside. in a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. bring to a simmer (do not boil), and cook, whisking constantly, 3-4 minutes.
• 8 whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2-3 minutes. transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. set in ice bath until completely chilled, 30-35 minutes. (filling can be kept in refrigerator covered with plastic wrap, up to 1 day).
• 9 melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. stir until smooth, and set aside until cool to touch, stirring occasionally.
• 10 using a pastry brush, coat inside of cooled crust with melted chocolate. place in refrigerator or freezer until firm to touch, about 10 minutes.
• 11 fill crust with coconut custard, spreading evenly with an offset spatula.
• 12 in the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form.
• 13 using a small offset spatula, spread whipped cream on top of custard. refrigerate pie at least 3 hours before serving. garnish with toasted coconut curls and chocolate curls before serving.