Coconut Cream Pie with Homemade Crust

This was a daunting task.  I may like to cook, but I am NOT a pastry chef.  I was so tempted to buy the pre-made frozen crust.  (Not that anything is wrong with that!)  However, I faced my fears and tackled the Crust Monster!


I learned MANY things about making a crust.  I am sure I will add more as time goes by.

• Make sure your butter/shortening is VERY COLD!  This makes for a better mix.
• Use a food processor.  It blends it perfectly with little effort.
• Make sure to prepare and measure your ingredients before starting. 
• Make your crust ahead of time.  It takes at least 30 minutes to chill, not counting the time you must chill your butter/shortening and 30-45 minutes to bake.  If you want a quick pie, have a crust ready.
• Don't skimp on shortening. Use Crisco!
• You will make 2 pie crusts.  You can always freeze extra.
• Use a heavy duty mixer for your meringue.  It will beat the egg whites into heavenly clouds.

I used Ina Garten's crust recipe, but will try my Grandmother's next.  I used my Grandmother's filling recipe.  Let me tell you, this pie didn't last 2 days.  It was WONDERFUL!!!!!

All credit to Food Network/Barefoot Contessa/Lucy Ramirez.

Perfect Pie Crust (Ina Garten/Barefoot Contessa)

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening 

6 to 8 tablespoons (about 1/2 cup) ice water

Directions:

Preheat oven to 400 degrees.

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. 

Bake for 15 minutes at 400 degrees.  Open oven door and reduce temperature to 350 degrees. Continue baking for 30 to 45 minutes.  Watch your crust!  When it becomes golden brown, it is DONE!  Timing for ovens varies.

Coconut Cream Meringue Pie

Filling:

2/3 cup of sugar

1/4 cup of cornstarch

1/4 teaspoon of salt

2 cups of milk

3 egg yolks, lightly beaten

1 cup of flaked, sweetened coconut

2 tablespoons of unsalted butter

1/2 teaspoon of vanilla extract

Meringue:

3 egg whites

1/2 teaspoon of cream of tartar

6-8 tablespoons of sugar

1 teaspoon of vanilla

1/2 cup of flaked, sweetened coconut

In saucepan - combine sugar, cornstarch, salt and milk.  Heat on medium until smooth and sugar is melted.  Continue to cook over medium high heat until thickened.  Reduce heat and cook for 2 more minutes.  Remove from heat.  In separate bowl, whip egg yolks.  Stir in 1 tablespoon of filling into egg yolks, beating constantly.  (This prevents eggs from scrambling.) Continue to add 6 tablespoons of the filling, one at a time.  Once fully mixed, add egg mixture to remaining filling.  

Gently stir in chopped coconut, butter, and vanilla until melted.  Pour into cooked crust.

For meringue - beat egg whites and cream of tartar on high speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time.  Add vanilla and continue mixing until sugar is dissolved and peaks are firm.  Spread evenly over hot filling/crust.  Sprinkle with remaining coconut.

Bake pie at 350 degrees for 12-15 minutes until meringue/coconut is light golden brown.  Cool for 1 hour or filling will be runny.