Coconut Cream Pie

photo by Talley

I almost closed the book on our Easter dinner without mentioning the elected dessert: coconut cream pie. Using the same vein of thinking as the main course, I wanted traditional elements present without having to buy a lamb-shaped cake pan. Plus, quite honestly, I barely need an excuse to make custard.

This is an adaptation of my mom’s recipe: a classic blind-baked crust filled with an eggy, not-too-sweet coconut custard, topped with soft whipped cream and toasted coconut shavings. A happy ending indeed.  

Thanks for another fantastic photo, Talley!

Coconut Cream Pie
Most classic recipes call for sweetened, flaked coconut but I find it to be excessive. If you can’t find large shavings for the garnish, just toast some regular shredded coconut.
 
All Butter Crust:
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold butter, cut into ½-inch cubes
2-4 tablespoons ice water
 
Preheat oven to 375°F.
 
In the work bowl of a food processor, pulse the flour, salt and sugar to combine. Add the chilled butter and pulse until the mixture resembles small peas. Add ice water, beginning with 2 tablespoons, and pulse until mixture just comes together (pinch some dough to see if it holds – if not, add more water). Gather dough into a ball, press into a disc and wrap in plastic. Allow to rest in the refrigerator for at least 30 minutes.
 
Place dough on a lightly floured work surface and, using a rolling pin, roll out into a 12-inch circle, about 1/8-inch thick. Be sure to check if the dough is sticking – you may have to periodically sprinkle a bit more flour underneath. Transfer rolled dough into a 9-inch pie plate. Carefully and gently press the pie dough to line the bottom and sides of the plate. Fold any overhanging pieces under itself (so that it's double-so-thick) to create a thicker edge. Trim any excess. Flute edges using your thumb and forefingers or crimp with the tines of a fork. Chill 15-20 minutes  before baking.
 
Line the inside of the chilled crust with parchment paper and fill with pie weights, dried beans or rice. Transfer to the oven and bake 20 minutes or until edges are lightly golden. Remove the parchment paper and weights and return shell to the oven for another 10-15 minutes, or until bottom of crust is pale golden. Remove from oven and set aside to cool.

Coconut Custard Filling:
2/3 cup sugar 
1/4 cup cornstarch 
1/2 teaspoon salt
4 egg yolks
3 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract 
1/2 cup unsweetened, flaked coconut
 
Place sugar, cornstarch, salt, egg yolks and milk in a medium saucepan. Whisking constantly, cook over medium heat until mixture thickens and comes to a boil. Let boil for 1 minute. Remove from heat and add butter, vanilla and coconut; mix well. Let cool slightly; pour into baked pie crust shell.
 
Topping:
3/4 cup large coconut flakes
1 1/2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
 
Preheat oven to 350°F. 

Spread coconut shavings into a single layer on a baking tray. Transfer to oven and toast until golden brown, about 6 minutes. Keep checking every few minutes since it goes fast! Set a side to cool.
 
In a large mixing bowl, add whipping cream, sugar and vanilla. Using a hand mixer, beat on high speed until very soft peaks form. Spread over the coconut custard, using swirling motions to create beautiful peaks. Garnish with toasted coconut shavings.

 photo by Talley

Strawberry Rhubarb Compote

My mom should be in the running for the title of "Best Pie Baker in the U.S. of A." I'm not kidding. I've eaten homemade slices all over this country and nary a one has held a candle to Mom's pastry perfection. I know, I know. Lots of people think their moms' pies are the best but this is for reals. I've seen complete strangers look up in utter disbelief after taking a bite. The secret is in her impossibly flaky crust, plus her fillings are never too sweet. And her famous apple pie is always served still slightly warm. Living on opposite coasts proves especially difficult this time of year - I'm talking about rhubarb season. Her garden fresh strawberry rhubarb pie is heavenly while her single crust rhubarb custard pie is down right celestial. Try as I may, I'll never attain such a level of baking greatness. Thank God for compote.

Strawberry rhubarb compote is one of the easiest, most delectable desserts imaginable. I've started adding both lemon zest and juice to mine, which imparts a refreshing depth of flavor. As opposed to gently spooning compote over ice cream, I prefer a bowl full of warm sauce with a dollop of vanilla bean ice cream in the middle, just for contrast.

I may not be turning out nationally acclaimed pies, but this compote certainly holds its own.

Strawberry Rhubarb Compote
The combination of tart rhubarb, sweet strawberries and refreshing lemon create a compote with flavorful depth. Eat alone, with ice cream or over chicken.

4 stalks rhubarb, washed and trimmed
1 lb strawberries, washed and hulled
5 tablespoons sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice

With a sharp paring knife, strip and discard the outer fibrous layer of the rhubarb stalks. Cut the stalks into 1/2-inch pieces and place in a medium sized saucepan.

Cut strawberries into quarters and add to rhubarb. Sprinkle with sugar and lemon zest. Being careful to avoid seeds, squeeze lemon juice over fruit. Toss well.

Over medium-high heat, bring fruit to a simmer, stirring often to dissolve the sugar (the rhubarb will release a lot of liquid). Continue cooking until rhubarb is soft and the liquid has reduced a bit, about 8 minutes. Let cool slightly and serve warm with ice cream.