Have you ever been to a diner and ordered a slice of pie? More often than not, it comes topped with a mountain of meringue, and I find that unfortunate. I recognize that it complements some pies better than a heaping portion of whipped cream, but I find it tasteless and a little bit gross.
I hope I didn't offend anyone with that statement; to each her own. I simply prefer a blanket of sweetened cloud-like cream--it adds a touch of decadence to even the most basic of pies.
Proper proportions? I think so. |
Some pies, however, don't need a touch of decadence. Case in point: Coconut cream pie. Lusciously velvety and oh-so-flavorful, with contrasting textures from the custard to the crust and toasted coconut on top, this is show-stopper of a dessert. So, while it doesn't need whipped cream to achieve delectable status, I figured it certainly wouldn't hurt.
Whether by accident or subconscious choice, I ended up with equal parts filling and whipped cream. It was magnificent--dense custard and soft cream melting together in the mouth. The small bit of crunchy coconut on top was the perfect ending touch. I would really recommend this pie, topped with as much or as little whipped cream as you please. Or, if you insist, meringue.
Pie of Creamy Coconut and Creamed Cream
Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces (do it!)
4 tablespoons (or more) ice water
Filling:
1-1/2 cups milk
1 cup heavy cream
1/2 cup granulated sugar, divided use
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
Topping:
2/3 cup sweetened flaked coconut, for garnish
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract
To make the crust, blend flour, sugar, and salt in processor. Add butter and shortening; cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes.
Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
For filling:
To make the filling, heat the milk, cream, and 1/4 cup of sugar until a thin skin forms on top. Meanwhile, viciously whisk together the remaining 1/4 cup sugar and egg yolks. Add in the flour, cornstarch, and salt and mix well. Temper in the very hot milk mixture, whisking well. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, stirring constantly with a spatula for 1 minute (filling will be thick). Add the butter to the custard and let it sit for 15 minutes before folding it in, along with the vanilla and coconut. Pour the filling into crust, cover the surface of the filling with wax paper and cool completely, about 4 hours.
For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut.
For another creamy treat (and one that's even MORE decadent), check out my bete noire on the Key Ingredient blog!
52 comments:
I'd much rather have cream than meringue! I've never had coconut cream pie, and I think my life is lacking because of it.
Thta vis a luscious looking pie! Just irresistible.
Cheers,
Rosa
Que maravilla
What a lovely pie! I do like meringue, but homemade is much better than what I often get in restaurants. That rubbery concoction isn't really meringue, and doesn't do anyone any good!
I am a whipped cream girl, too. Coconut cream is to die for, too:-) Your pictures look scrumptious. Funny, I didn't realize the La Bete Noir in KI was yours and I pinned that the other day. That looks great, too. I think some people repinned it since it's Gluten Free but I just thought it looked decadent. Everything looks great!
I'm with you on meringue, I think it's creepy.
I'm not too much of a fan of meringue either- I'd much rather whipped cream! Your coconut custard filling looks amazingly good! I just love your coconut creations- they're always amazing ;)
I wouldn't insist on meringue, although I do love a good lemon meringue pie.
I'm a fan of coconut cream pie. I could eat it without the topping. I could not resist yours!
Equal topping to filling sounds great to me! I would be all over it...yum!
That's what I call a pie! I only like meringue as a crust, with copious amounts of whipped cream on top. Now, I have to make a pie. Thank you for that.
I think your ratios are just perfect!!!
What can I say here ......but Love ya, Grace! :-) I do prefer baked meringue cookies to pies topped with meringue but I won't pass up either. Then again, you can make it cream if you like. The answer to "Dessert?" is still "Yes, please!"
I TOTALLY agree. The only meringue I have liked much are the meringue cookies I made with a fair amount of bittersweet cookies in them. This looks awesome, the bete noir even more so.
Wow. I've never baked coconut cream pie before. It looks so luscious!
amazing, absolutely amazing! gloria
I prefer whipped cream, too -- unless the meringue is the base for homemade marshmallow fluff that's torched until golden. :)
Coconut and meringue and cream - a perfect dessert and yours looks fabulous. I'll have to try this. Gorgeous!
I love meringue and I also love whipped cream!
I love a coconut cream pie. And it is usually served with whipped cream, which, oddly enough, is not one of my favorite things to eat, but I love it on this pie. I prefer meringue on most pies or ice cream!
Holy moly your pie looks good. Okay, exceptional. And this is from a gal that's a huge fan of meringue. No matter. You've done it again ...
I am so with you on meringue, Grace! I much prefer a whipped cream...it was definitely the perfect choice for this gorgeous pie!
Meringue only belongs on lemon meringue. Coconut cream, whipped cream yes please! And the chocolate dessert looks amazing!
I'm so glad I'm not the only one who hates meringue! This looks so much better than my recipe!
I'm not a meringue girl either, but creamed cream? ummm, yes please!
I've never had coconut cream pie, but your photos have me convinced that I definitely should. That coconut layer looks divine, and I adore the minimal crust.
I try to avoid much whipped cream, due to the millions of calories packed in every bite. And since I'm not as young and gorgeous as you, I have to worry about it.
I keep my meringue layers thin-ish, so as to not overpower the pie (or cake).
totally agree on this. Meringue is SUCH a waste of egg whites! blech.
But a cream replacement? Now that is just heavenly.
The coconut looks good but the chocolate has my vote..
That's one gorgeous pie, and the proportions of topping to fillingf are spot on! Coconut cream was my dad's favorite pie- whipped cream and all- and I think of him every time I see it. :)
the meringue I like are filled with toasted hazelnuts or pecans or almonds, which cuts down on the sugar. This pie looks to-die-for!
I'll have my pie with cream and save the meringue for cookies.
Mimi
That's a luscious and delicious pie!
That looks perfect!
Ahh it's been way too long since I've had coconut cream pie!! Yours looks so good. I love all that whipped cream. I don't often order pie at a restaurant and the only one I see here with meringue is usually lemon. I'm not sure which I prefer, both are delicious.
I love a GOOD meringue; my grandmother's was the best. I'd give anything to make it with her in the kitchen. Miss her. And whoa is my little kid self for scraping it off her butterscotch pie. Wish I could have it back now!
I have plenty of 'personal' food preferences, so, no, I won't be offended by your lack of interest in meringue. I will say I wouldn't mind it on a coconut cream pie, but the whipped cream looks just as fabulous! One of my favorite kinds of pie.
I'm not always big on meringue either. I like the way it looks but it tastes weird and not satisfying. This, on the other hand, is a great dessert.
You got my vote...cream, and this coconut cream pie looks so good, if only I could have a mouthful of it...yum yum.
Hope you are having a nice week and thanks for this delicious pie Grace :-)
I'll take whipped cream over meringue any day. That coconut cream pie looks superb!!
I am completely mad for coconut cream pie! I had it at a place here in Sydney and melted...
That pie looks obscenely delicious, Grace!
Thanks for sharing...
spot on my friend!
i am NOT a lover of mile-high meyuck.
mile-high frosting ok, mile-high crumb HELLO.
not a meringue lover, not even the cookies..I'll take the cream
Have you ever tried a meringue made with marshmallow cream? It is deliciously smooth and makes a wonderful topping for chocolate pies - not such an meyuck mess.
Wow - that looks really delicious!
I'm not a meringue fan either, so this is definitely up my alley! And your coconut filling looks just perfect.
Hi Grace .... I love to learn different recipes from around the world ... so I sign up to follow .. I invite you to share mine and my blog .. greetings from Vigo SPAIN Marimi
Hey Grace! What a pie, a terrefic & delectable one! Yoy are certainly a real genius when it comes to baking! And that chocolate cake looks even better!
Coconut cream pie is one of my favorites. I have not made it in years and just might have to try your recipe with whipped cream of course!
I am so with you on this one Grace. I must say that this coconut cream pie is making me drool, my stomach rumble, and my mouth water.
Exquisita receta una delicia al paladar,incarÃa el diente está muy tentadora,abrazos hugs,hugs.
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