You want to know what’s harder than running a marathon?
Resisting a third slice of THIS PIE.
I can speak with some authority on this, having run four marathons in my life.
26.2 miles of nonstop running – eh, no problem. But place this perfectly flaky coconut crust filled with creamy dreamy coconut custard and whipped cream in front of me…and I pretty much melt into a pool of lust and desire before your eyes.
It’s attractive. Especially all the saliva running down my chin. No, really.
Having just one slice is a near impossibility.
Stopping at two requires brute force and/or superhuman willpower.
But three. Three’s the charm.
I mean, by then you’re pretty much in a food coma, so you have to stop by default.
If you’re still in the market for an Easter and/or Hey, It’s SPRING weekend pie, this can fill the aching void.
It’s from the The Dahlia Bakery Cookbook and has been voted one of the Best Pies in America by numerous sources. I’m normally dubious of anything that comes accompanied by so much fanfare, but this is the real deal.
The bee’s knees.
The cat’s pajamas.
The bomb dot com.
It has the most perfect flaky buttery coconut-infused crust, the most most perfect coconut milk- and coconut-flake infused custard, and the most most MOST perfect whipped cream on top.
I would keep going, but YOU HAVE PIE TO BAKE.
Get on it.
- 1 cup + 2 tbsp all purpose flour
- ½ cup shredded unsweetened coconut
- ½ cup cold unsalted butter, cut into ½-inch dice
- 3 tbsp sugar
- ¼ tsp kosher salt
- ⅓ cup ice cold water, or more as needed
- 1 cup milk
- 1 cup canned unsweetened coconut milk, stirred
- 6 oz large flaked unsweetened coconut
- 1 tbsp vanilla bean paste
- 2 large eggs
- 1 cup sugar
- 3 tbsp all purpose flour
- 4 tbsp unsalted butter, room temperature
- 2½ cups heavy cream, chilled
- ⅓ cup sugar
- 4-6 oz white chocolate
- To make the pastry dough, in the bowl of a food processor, combine the flour, coconut, butter, sugar, and salt. Pulse until the butter chunks are the size of peas. Add the water a tablespoon at a time, pulsing after each addition, adding water just until the dough starts to come together.
- Place dough on a large piece of plastic wrap and pat it into a large round. Chill for 30 to 60 minutes.
- Roll out the chilled dough on a lightly floured surface until it is about ⅛-inch thick or 12-13 inches in diameter.
- Transfer the dough to a 9-inch pie pan. Trim any excess dough to a 1 inch overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to flute the edge. Chill for at least an hour before baking.
- When ready to bake, heat the oven to 400F. Place a piece of parchment paper on top of the pie crust and cover fill with dried beans or pie weights. Bake for 20-25 minutes, or until the pastry rim is golden brown. Remove the pie pan from the oven and remove the parchment paper and beans. Bake for another 10-12 minutes or until the bottom of the crust is golden brown. Let cool completely.
- To make the coconut pastry cream, combine the milk, coconut milk, and coconut flakes in a heavy-bottomed saucepan. Stir in the vanilla bean paste. Heat on medium-high and stir occasionally until the mixture is almost at a boil.
- Meanwhile, in a separate bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs by pouring a small amount of the hot milk mixture into the egg mixture, whisking constantly. Continue to combine the milk with the egg mixture until the egg mixture is warm to the touch. Add the warmed egg mixture to the saucepan with the milk and coconut. Cook over medium-high heat, whisking constantly, until the mixture is very thick, about 4-5 minutes. Remove from the heat. Stir in the butter and whisk until melted. Allow to cool, stirring occasionally. Cover with plastic wrap and refrigerate until completely cold.
- When the pastry cream is cold, use it to fill the pie crust, smoothing it evenly.
- In a stand mixer with the whisk attachment, beat the heavy cream with the sugar until it forms stiff peaks. Pipe it all over the surface of the pie.
- For the garnish, use a vegetable peeler to shave curls of the white chocolate over the top of the pie. Serve chilled.
More spring pies!
From Around the Web:
Raspberry Key Lime Pie from Grandbaby Cakes
Meyer Lemon Tart from The Food Charlatan
Strawberry Pie from Spoonful of Flavor
Rhubarb Pie from Warm Vanilla Sugar
Blueberry Apricot Tart with Pistachio Crust from Vegetarian Ventures