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1
Preheat the oven to 375F.
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2
On a lightly floured work surface, roll out the dough to a 12-inch round, a bit less than 1/4 inch thick.
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3
Fit dough into a 9-inch glass pie plate.
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4
Using kitchen shears or a sharp knife, trim the crust to a 1/2-inch overhang all around.
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5
Fold under overhang so it extends slightly beyond the edge of the pie plate.
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6
Crimp edge as desired.
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7
Prick the dough all over with a fork.
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8
Brush the rim of the dough with the beaten egg.
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9
Chill pie shell until firm, about 30 minutes.
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10
Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang.
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11
Fill with pie weights or dried beans.
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12
Bake until the edges of the crust are just beginning to turn golden, 15 to 20 minutes.
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13
Remove parchment and pie weights.
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14
Return crust to oven, and continue baking until golden all over, 15 to 20 minutes more.
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15
Place pie shell on a wire rack to cool completely.
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16
Reduce oven temperature to 325F.
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17
Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes.
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18
Set aside.
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19
Prepare an ice bath; set aside.
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20
In a bowl, lightly whisk the egg yolks; set aside.
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21
In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt.
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22
Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
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23
Whisk a quarter of the hot milk mixture into the egg yolks; whisk in remaining milk mixture.
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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.
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25
Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
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26
Set in the ice bath until completely chilled, 30 to 35 minutes.
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27
(Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)
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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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29
Stir until smooth, and set aside until cool to the touch, stirring occasionally.
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30
Using a pastry brush, coat the inside of the cooled crust with melted chocolate.
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31
Place in the refrigerator or freezer until firm to the touch, about 10 minutes.
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32
Fill crust with coconut custard, spreading evenly with an offset spatula.
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33
In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners sugar; beat until soft peaks form.
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34
Using a small offset spatula, spread the whipped cream on top of the custard.
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35
Refrigerate pie at least 3 hours before serving.
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36
Garnish with toasted Coconut Curls and Chocolate Curls just before serving.
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37
Follow instructions for Coconut Cream Pie.
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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.
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39
Omit Coconut Curls.
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40
Immediately after whisking hot-milk mixture into egg yolks, add 4 ounces finely chopped semisweet chocolate; whisk until chocolate has melted completely.
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41
Strain filling into a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
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42
Set bowl in the ice bath until filling is completely chilled, 30 to 35 minutes.
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43
(Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)
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44
Fill coated crust with the custard.
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45
Refrigerate pie, loosely covered with plastic wrap, for at least 2 hours and up to 2 days.
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46
Whip the cream as instructed in the Coconut Cream Pie recipe, reducing confectioners sugar to 2 tablespoons.
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47
Using a pastry bag fitted with a leaf tip (such as an Ateco #113), pipe whipped cream decoratively on top of filling.
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48
Garnish pie with Chocolate Curls.
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49
You can refrigerate the pie, with the whipped cream and Chocolate Curls, up to 2 hours before serving.
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50
Follow instructions for Coconut Cream Pie, allowing crust to cool completely (do not brush with chocolate).
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51
Prepare the filling as described, using 3 cups whole milk in place of the coconut milk.
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52
Cut 3 or 4 medium ripe bananas into 1/4-inch slices, slightly on the bias.
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53
Beginning at the edge of the pie-crust, arrange the slices in slightly overlapping rows.
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54
Cover with the custard, using an offset spatula to smooth it into an even layer.
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55
Whip cream as instructed, reducing confectioners sugar to 2 tablespoons.
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56
Using a small offset spatula, spread whipped cream over custard.
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57
Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
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58
Just before serving, cut 4 medium ripe bananas in half crosswise, then thinly slice lengthwise.
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59
Arrange the banana slices in three slightly overlapping rows on top of the whipped cream.
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60
Omit the Fresh Coconut Curls and the Chocolate Curls.
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61
The cooled crust is brushed with a thin layer of melted semisweet chocolate to keep it crisp once the filling is added.
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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.
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63
A layer of sliced bananas is arranged directly on the baked and cooled crust; custard, whipped cream, and more banana slices follow.
