Coconut Cream Pie

An American classic with an original topping - I love this recipe, topped with coconut curls and chocolate curls just makes it super delicious!!

• Ready In: 35 mins
• Serves: 8

Ingredients

•  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

• PATE BRISEE

• 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

Directions

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.