Oh, man, it seems like ages since I made this pie, right after the recent Dahlia dinner. But what can one say about a pie when life is a roller coaster?

I have asked this before, and still do, how does one write about food when family stuff or episodes in life are not fun or funny? I find it challenging to write about food until I figure this one out. Food, beyond it’s consumption, symbolizes for me the fun side of life. This is what I like about my new career choice. In my previous career as an organizational consultant I dealt with problems and conflicts and tried to help fix things. (Thank goodness I did not end up studying clinical psychology, which was my original plan.) Food, beyond keeping us alive, is, for me, very much connected to daily, ordinary life, simple things, and feeling alive with whatever emotion exists at that certain point in time.

I started by writing a little pie poem because I was trying to be funny and entertaining, and then we had a few 94-98 degrees Fahrenheit days with no air-conditioning! and my brain melted (and how can you roll a buttery dough in such heat with no air conditioning anyway? It liquefies faster than me.) But isn’t it just lovely to eat chilled pie when the weather is *that* hot, or when life presents challenges?! There IS  a certain something about a pie…

I usually don’t resort to sweets or overeat to comfort myself (although I did need more chocolate lately) but I prefer to make comfort food any time. How about you?

I really wanted to share this pie recipe, created by Tom Douglas, with you right after the fluffy coconut cake post. I remember the first time we had it in one of his restaurants, Etta’s. We finished eating it faster than the speed of light! It is quite a local legend.

I’m not a big fan of fruit pie. I like to eat fruits as is, fresh, uncooked, no sugar added, or raw as some people might say. (This always cracks me up. Especially when a hint of horror hides in the word when they say/ask me: “Raaaaaw?”, a tremor in their voice.)

But this is no ordinary pie. No no no, siree. This is a local legendary triple coconut cream pie creation. I’ve already said that, haven’t I?! Very famous here around Seattle. If you don’t believe me, just see how many bloggers have made this pie and posted about it. From the popular blogger Jessie of Cakespy and Foodista, to elliemay’s blog, Mary cooks, Angelnina’s cottage, seaviewwa… I’m sure there are plenty more links to this pie out there in the blog sphere, but you got the picture, right?!

Recommended: click the link to watch a video tutorial on how to make this pie by Tom Douglas and his chef. It has a few steps but each one is quite easy.
 

Triple coconut cream pie

(Makes one 9-inch pie, serves about 6-10)
Slightly modified from the recipe in Tom Douglas’ Seattle Kitchen cookbook

For the coconut pie shell:
1 cup plus 2 tablespoons all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup (1 stick) cold unsalted butter, cut into small dice
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup ice water, or more if needed

For the coconut pastry cream:
2 cups milk
2 cups sweetened shredded coconut (I used 1 1/2 cups)
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened

For whipped cream:
2 1/2 cups heavy cream, chilled (I used 1 1/2 cups)
1/3 cup sugar
1 teaspoon pure vanilla extract

For Garnish:
2 ounces unsweetened “chip” or large-shred coconut (about 11/2 cups) or sweetened shredded coconut, toasted in a 350°F for 7-8 minutes
Chunks of white chocolate (4 to 6 ounces, to make 2 ounces of curls)

For the coconut pie shell: 

In a food processor, put all the ingredients, besides water. Pulse until you get coarse crumbs. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (The dough will not form a ball or even clump together in processor—it will be loose.)

Dump the dough out onto a large sheet of plastic wrap, press into a disc, cover with plastic wrap, and chill for 30-60 minutes.

Roll dough on a floured surface into a 12- to 13-inch circle. Ease the dough gently (don’t stretch) into a 9-inch pie pan (I used a tart pan), trim the excess. Chill at least 1 hour before baking.

Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in the pie crust, extending over edges, and fill with dried beans, rice, or pie weights. Bake for 20-25 minutes until rim is golden. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 10-12 more minutes or until golden brown. Remove from oven, and cool completely on a wire rack.

 

For the coconut pastry cream:

Combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring about 1/3 cup of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more.

Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.

 

For the whipped cream:

In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over. (I used the spoon method. Much easier and faster. Less time to wait for the eating part of the pie)

For Garnish:

Preheat the oven to 350°F. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes.

Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.

Sprinkle the pie with coconuts and chocolate.

and the winner of the signed copy of  Memorable Recipes cookbook by Renee Behnke giveaway isssssssssssssss………

Donna of My Tasty Treasures blog! Congrats!!!

Donna, e-mail me (nurit AT familyfriendlyfood DOT com) with the address where to send the book to.

Related Posts:

Pumpkin banana cream pie

Pumpkin banana creamy dreamy dessert

Fluffy coconut cake

Tags : cake, coconut, cream pie, Dessert, recipe, whipped cream
Categories : A cake for the weekend, Cakes, Dessert, Party Food/Potluck, Recipes, Seattle/Pacific NW