COCONUT CREAM PIE
Steak with Friends
by Rick Tramonto with Mary Goodbody
I have asked for this, or a banana cream pie for my birthday since I was a kid. My wife Eileen obliges these days. Its rich sweet and indulgent kissed by luxuriant coconut and I do nothing but smile broadly when I see birthday candles on top of the pie rather than a more traditional cake. When I serve this after a steak dinner my guests melt with happiness. So do I!
• 1½ cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup vegetable shortening (such as Crisco), cut or broken into pieces
• 2 to 4 tablespoons ice water
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup cornstarch
• 1 cup whole milk
• 1/2 (13.5-ounce) can coconut milk
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract
• 1/2 cup plus 2 tablespoons heavy cream, whipped to soft peaks, plus more for garnish
• 1/2 cup shredded coconut, plus more for garnish
To make the dough:
In the bowl of a food processor fitted with the metal blade combine the flour and salt and pulse 2 or 3 times until mixed. Add the shortening and pulse until the mixture resembles small peas. Slowly add the water through the feed tube pulsing until the dough comes together.
Turn the dough out onto a lightly floured surface and gather into a ball. Do not handle the dough more than necessary or it will toughen. Wrap the dough in plastic and refrigerate for at least 30 minutes.
To make the filling:
In a large bowl whisk together the egg yolks sugar and cornstarch until pale yellow in color.
In a medium saucepan heat the whole milk and coconut milk over medium high heat until it simmers briskly but is not boiling. Pour about half of the milk mixture into the yolk mixture and whisk until combined. This tempers the yolks so that they do not curdle. Return the milk and yolk mixture to the saucepan and cook over medium-low heat whisking constantly for 7 to 10 minutes until boiling.
Off the heat whisk in the butter and vanilla until incorporated. Let cool to room temperature. Transfer to a bowl and fold in the whipped cream and shredded coconut. Refrigerate for about 30 minutes.
Preheat the oven to 350°F.
On a lightly floured surface roll the dough into a circle about 11 inches in diameter. Fit the dough into a 9-inch pie plate draping the excess over the side of the plate. Pierce the bottom of the dough with a fork and then line it with parchment paper. Weight the paper with pie weights dried beans or rice and bake for about 15 minutes. Remove the parchment paper and weights. Continue baking the pie shell for about 10 minutes or until lightly golden brown. Let cool
To assemble the pie:
Put the coconut cream in the pie shell. Top with a little extra whipped cream and shredded coconut