Coconut Cream Pie

This pie is a dream come true for this coconut-lover. And not just for me--it was the first of three pies to disappear at Thanksgiving. Each layer has coconut in it, so the coconut flavor is strong (but not overpowering). And it comes together fairly quickly, with the cookie crust.

Recently I was reminded of my great-grandmother Lydia Savage Peterson and her pie making. At age 51 in 1943, she was widowed and had four sons (ages 9-16) to care for. She commuted from Snowflake, Arizona to Flagstaff during the work week, leaving her sons while she prepared to become a teacher. The boys' adult half-siblings were nearby in town, so they weren't entirely on their own, but Lydia would bake 9 pies every weekend for her boys to eat during the week. Usually fruit pies. My grandfather had a lifelong love of apple pie, probably from this period in his life. When I make pies, I often feel connected to my pie-baking predecessors, on both sides of my family, though I have to admit I feel a special connection to Lydia, who also raised a bunch of boys. 

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Coconut Cream Pie

Source: slightly modified from Cook's Country 

Yield: one 9-inch pie

Crust:

2 c ( 4 1/2 oz) Nilla Wafer cookies (34 cookies)

1/2 c sweetened, shredded coconut

2 T sugar

1 T all purpose flour

1/4 teas salt

4 T unsalted butter, melted

Filling:

3 c whole milk (separated)

5 large egg yolks

5 T cornstarch

1/4 teas salt

1/2 c sugar

1/2 c sweetened shredded coconut

1/2 teas vanilla extract

Topping:

1 1/2 c heavy cream, chilled

2 T sugar

1 teas vanilla extract

1/4 c coconut, toasted (either sweetened, shredded or unsweetened flakes will work)

Planning: cool the crust for at least 30 minutes before you start the filling. And the filling needs to be refrigerated for at least 3 hours before you add the cream and serve.

To make the crust: Heat oven to 325F. Add cookies, coconut, sugar, flour, and salt to a food processor, and run until finely ground, about 30 seconds. Add melted butter and pulse about 6 times, until the mixture is combined. Then add the crust to a 9-inch pie plate. Press the crumbs into the bottom and up the sides of the pie plate; use your fingers or the bottom of a dry measuring cup. Bake until fragrant and set, 18-22 minutes. Let the crust cool completely on a wire rack.

To make the filling: whisk 1/4 c milk, egg yolks, cornstarch, and salt together in a large bowl and set aside. Add sugar and remaining 2 3/4 c milk to a large saucepan and bring it to a simmer over medium heat.

Next, temper the egg yolk mixture by slowly whisking in half of the hot milk mixture. This brings the eggs up to temperature without forming yucky clumps.

Add milk-yolk mixture back to the remaining milk in the saucepan. Whisk constantly and cook over medium heat until custard is thickened and registers 180 degrees. This may take only a minute or two, or a few minutes longer. Remove from the heat and stir in the coconut and vanilla. Pour the filling into the crust and spread into an even layer.

Spray a piece of parchment paper with vegetable oil spray and press it down onto the surface of the custard. It should be covered completely. This will prevent a skin from forming. Refrigerate until cold and set, 3-24 hours.

To make the topping: whip cream, sugar, and vanilla on medium-low speed for a minute or so, until foamy. Then increase the speed to high and whip until stiff peaks form. Spread whipped cream evenly over the pie. Sprinkle coconut over the top, and enjoy.