Mr Weiss is known for his pie making prowess! This guy actually hosted a “pie party” where he made 9 different pies from scratch… no small accomplishment by any means. The Catskill Kiwi on the other hand is far too lazy to be involved in this kind of massive baking commitment but is only to happy in partake in the ensuing taste tests.
For our Christmas pudding I had asked for a coconut cream pie to follow our scallop gratin. Cream and cheese, yip the girl is a glutton for punishment!
Coconut Cream Pie (adapted from the good ole Joy of Cooking)
For the Dough
1 1/4 c flour
1/4 tsp salt
2 tsp confectioners sugar
8 tbsp COLD butter (1 stick) cut into small pieces
In a bowl combine flour, salt and sugar. Cut in butter to resemble no bigger than a pea size. Start adding 2 tbsp ice water at a time, stirring after each addition, usually when I get to 5-6 tbsp this is when the dough will just be sticking together. Form dough into a ball. Wrap with plastic and refrigerate at LEAST 15 minutes.
Roll out dough to fit 9 inch pie pan. Line with foil or parchment, add pie weights (rice or dried beans also works) and bake 20 mins, take out weights bake another 15 mins until golden brown. Cool.
2/3 c sugar
1/4 tsp salt
2 1/2 c milk
5 egg yolks
2-3 tbsp butter cut into small pieces
1 tbsp vanilla
1 1/4 c unsweetened coconut, toasted (divided by 1 c and 1/4 c)
1/2 c heavy whipping cream
In a pan combine sugar, cornstarch and salt add milk, whisk to combine then add in yolks. Heat carefully until just bubbling, stirring constantly (about 15 mins)… the custard will start to look lumpy as it thickens, DON’T PANIC, just keep whisking vigorously, as soon as it starts to bubble, remove from heat and whisk until smooth. Put pot back on heat and whisk 1 minute, remove again from heat, whisk in butter, vanilla and 1 c coconut. Pour into pre-baked, cooled pie shell.
Top with whipped cream and remaining (1/4c) toasted coconut.