A great end to the Summer Pie...

As you can tell, I love pie.  I have won many blue ribbons with  my pies at the Iowa State Fair.  I loved this coconut cream pie.  The toasted coconut gives it a wonderful flavor.  Stay tuned within the next week, and I will have some other great new recipes.

If I win any ribbons this year, I am going to share my winning recipes with all of you!!  I am embarking on entering other divisions this year, so I am not counting on any winning recipes, but I am guessing the recipes I have are unique and unusual.  This usually gives you an edge with the fair competition.  Anything to get the attention of the judges. 

Here is the recipe I am featuring today. 


Lotta Coconut Cream Pie


Crust:



1 1/3 cups pastry flour

8 tbsp butter

¼ tsp salt

1/8 tsp baking powder

2 ½ -3 ½ tbsp. ice water

1 ½ tsp cider vinegar





Filling:

2 cups shredded coconut, divided

8 egg yolks

1 ¼ cups sugar

2/3 cup cornstarch

2 tbsp butter melted

2 ½ cups milk

1 cup coconut cream

2 tsp pure vanilla

2 cups heavy cream, divided

3 tbsp confectioners sugar



Preheat the oven to 400 degrees.

Crust preparation:

All ingredients need to be cold. Place flour, salt, baking powder in food processor. Pulse 6 times. Place butter in to flour mixture and pulse until butter is the size of peas. Add water and vinegar until mixture just comes together. Take out of food processor bowl and place on plastic wrap and form into a disc. Chill for at least 30 mins. Roll out crust and place in 9 inch pie plate. Chill for 10 mins in freezer. Line pastry shell with parchment paper and baking beans. Bake for 20 mins. Cool.

Filling Preparation:

Toast 1 cup of shredded coconut in oven. Remove and cool. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium low heat until filling begins to thicken. Add 1 teaspoon vanilla. Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.