Que Rico Que Es El Coconut Cream Pie

Dilemma: which pie to eat between holidays? Answer numero uno: coconut cream. If you need a little respite from the apple/pumpkin parade, go tropical. The same could be said for your vacation plans - take a break from the family, go to the beach? M and I are doing a trip to Guatemala at Xmas. Not the beach, exactly, but decidedly not-winter. I can't wait! The semester is whirling to a close and I'm exhausted and hoarse and don't want to talk about it. Though I shouldn't take it for granted, as next year at this time I might be lusting after grad school from the confines of a cubicle. Nooooo...say it ain't so.

This is a bit of an Obama tribute, a few weeks late, since he ordered a slice at that campaign stop diner in Ohio. I'm not a huge coconut fan, unless they're the cold green kind sold at Mexican roadside stands, hacked open and stuck with a straw, but I liked this pie. It wasn't quite amazing, mostly because coconut does not achieve amazing status in my book, but sweet and luscious all the same. After searching many a recipe I landed on the idea of using cream of coconut, which is NOT coconut milk, but a syrupy concoction used to make pina coladas and available at liquor stores, or as it turns out, your local Mexican grocery store. I don't have much else to say about this pie, except that it's gooey and coconutty, and I loved the toasted coconut on top. All ye coconut lovers, I recommend it. Bien delicioso. Spanish is on the brain - I just led a group of Spanish-speaking fourth graders around the Menil art museum on a writing field trip. "Que se ve en esta pintura? No tocar la pared!" Etcetera. I'm a bit rusty, turns out. But fourth graders are forgiving, not to mention adorable. Another foto, and la receta, after the jump.

Crema de Coco Pie

Filling:
3 large egg yolks
1 cup cream of coconut
1 1/4 cups whole milk
5 tablespoons all purpose flour
1 1/4 cups finely ground unsweetened flaked coconut (raw)
2 tablespoons unsalted butter
1 tablespoon coconut flavored rum
1/2 teaspoon pure vanilla extract

Topping:
3/4 cup unsweetened flaked coconut (raw)
1 teaspoon granulated sugar
1 3/4 cup heavy whipping cream
3 tablespoons granulated sugar

Directions:
Preheat oven to 400 degrees F.

Roll out the pie dough on a floured surface and fit into a 9-inch pie plate; trim and flute the edges. Place a large square of foil over unbaked pie crust and press gently over the bottom and sides. Fill the shell with dried beans or set pie weights in center.
Bake for 18-20 minutes, or until the edges just begin to brown. Remove from oven and carefully lift out the foil and weights. Prick the bottom of the pastry evenly with a fork, return to the oven and bake for 6-8 minutes, or until golden brown and cooked through; cool on a wire rack completely before filling. Reduce oven temperature to 350 degrees F (for toasting coconut).

To make the filling, whisk together egg yolks and cream of coconut, in a large mixing bowl, until well combined.
Whisk together milk and 5 tablespoons flour, in a large saucepan, set over medium heat. Bring mixture to a simmer, whisking frequently, until hot. Gradually whisk milk into egg mixture, until well combined. Add liquid back into saucepan, and bring mixture to a boil, whisking constantly. Continue to boil for 2 minutes, or until thickened. Remove pan from heat, whisk in 1 1/4 cups ground coconut, 2 tablespoons butter, rum, and vanilla, until well combined. Pour the filling into the baked pie crust, and cool for 20 minutes at room temperature. Cover with waxed paper, and place in refrigerator to chill for 3 hours, or until ready to serve.

To make the toasted coconut topping, toss 3/4 cup coconut and 1 teaspoon sugar together on a small sheet pan. Bake at 350 degrees F, for 3-4 minutes, or until golden brown; set aside to cool.

When pie has chilled, prepare whipped cream topping. In a large mixing bowl, using an electric mixer on high speed, beat together heavy cream and 3 tablespoons sugar, for 2 minutes, or until stiff peaks form.
Spread whipped cream evenly over chilled pie. Top whipped cream with toasted coconut.