Coconut Cream Pie

1. 1

   Preheat the oven to 375F.

2. 2

   On a lightly floured work surface, roll out the dough to a 12-inch round, a bit less than 1/4 inch thick.

3. 3

   Fit dough into a 9-inch glass pie plate.

4. 4

   Using kitchen shears or a sharp knife, trim the crust to a 1/2-inch overhang all around.

5. 5

   Fold under overhang so it extends slightly beyond the edge of the pie plate.

6. 6

   Crimp edge as desired.

7. 7

   Prick the dough all over with a fork.

8. 8

   Brush the rim of the dough with the beaten egg.

9. 9

   Chill pie shell until firm, about 30 minutes.

10. 10

    Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang.

11. 11

    Fill with pie weights or dried beans.

12. 12

    Bake until the edges of the crust are just beginning to turn golden, 15 to 20 minutes.

13. 13

    Remove parchment and pie weights.

14. 14

    Return crust to oven, and continue baking until golden all over, 15 to 20 minutes more.

15. 15

    Place pie shell on a wire rack to cool completely.

16. 16

    Reduce oven temperature to 325F.

17. 17

    Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes.

18. 18

    Set aside.

19. 19

    Prepare an ice bath; set aside.

20. 20

    In a bowl, lightly whisk the egg yolks; set aside.

21. 21

    In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt.

22. 22

    Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

23. 23

    Whisk a quarter of the hot milk mixture into the egg yolks; whisk in remaining milk mixture.

24. 24

    Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in the center, 2 to 3 minutes.

25. 25

    Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

26. 26

    Set in the ice bath until completely chilled, 30 to 35 minutes.

27. 27

    (Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)

28. 28

    Melt the chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water), or in the microwave.

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    Stir until smooth, and set aside until cool to the touch, stirring occasionally.

30. 30

    Using a pastry brush, coat the inside of the cooled crust with melted chocolate.

31. 31

    Place in the refrigerator or freezer until firm to the touch, about 10 minutes.

32. 32

    Fill crust with coconut custard, spreading evenly with an offset spatula.

33. 33

    In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners sugar; beat until soft peaks form.

34. 34

    Using a small offset spatula, spread the whipped cream on top of the custard.

35. 35

    Refrigerate pie at least 3 hours before serving.

36. 36

    Garnish with toasted Coconut Curls and Chocolate Curls just before serving.

37. 37

    Follow instructions for Coconut Cream Pie.

38. 38

    Prepare filling as described, using 3 cups whole milk in place of coconut milk, reducing granulated sugar to 1/2 cup, increasing cornstarch to 6 tablespoons, and adding 1/4 cup Dutch-process cocoa powder.

39. 39

    Omit Coconut Curls.

40. 40

    Immediately after whisking hot-milk mixture into egg yolks, add 4 ounces finely chopped semisweet chocolate; whisk until chocolate has melted completely.

41. 41

    Strain filling into a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

42. 42

    Set bowl in the ice bath until filling is completely chilled, 30 to 35 minutes.

43. 43

    (Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)

44. 44

    Fill coated crust with the custard.

45. 45

    Refrigerate pie, loosely covered with plastic wrap, for at least 2 hours and up to 2 days.

46. 46

    Whip the cream as instructed in the Coconut Cream Pie recipe, reducing confectioners sugar to 2 tablespoons.

47. 47

    Using a pastry bag fitted with a leaf tip (such as an Ateco #113), pipe whipped cream decoratively on top of filling.

48. 48

    Garnish pie with Chocolate Curls.

49. 49

    You can refrigerate the pie, with the whipped cream and Chocolate Curls, up to 2 hours before serving.

50. 50

    Follow instructions for Coconut Cream Pie, allowing crust to cool completely (do not brush with chocolate).

51. 51

    Prepare the filling as described, using 3 cups whole milk in place of the coconut milk.

52. 52

    Cut 3 or 4 medium ripe bananas into 1/4-inch slices, slightly on the bias.

53. 53

    Beginning at the edge of the pie-crust, arrange the slices in slightly overlapping rows.

54. 54

    Cover with the custard, using an offset spatula to smooth it into an even layer.

55. 55

    Whip cream as instructed, reducing confectioners sugar to 2 tablespoons.

56. 56

    Using a small offset spatula, spread whipped cream over custard.

57. 57

    Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.

58. 58

    Just before serving, cut 4 medium ripe bananas in half crosswise, then thinly slice lengthwise.

59. 59

    Arrange the banana slices in three slightly overlapping rows on top of the whipped cream.

60. 60

    Omit the Fresh Coconut Curls and the Chocolate Curls.

61. 61

    The cooled crust is brushed with a thin layer of melted semisweet chocolate to keep it crisp once the filling is added.

62. 62

    Using a pastry bag and a decorative leaf tip, whipped cream is piped on top of the chocolate filling, then covered with a sprinkling of Chocolate Curls.

63. 63

    A layer of sliced bananas is arranged directly on the baked and cooled crust; custard, whipped cream, and more banana slices follow.

* Per serving · 4 servings · Values may vary.

No additional tips available.