Louisiana Coconut Cream Pie

Ingredients

Equipment Needed

• •9-inch pie plate
• •Rolling pin
• •Pie weights or dried beans
• •Heavy-bottomed medium saucepan
• •Stand mixer or hand mixer
• •Pastry cutter or two knives

Instructions

1. 1

   Make the pie dough

   Whisk together flour, sugar, and salt in a large bowl. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse meal with some pea-sized pieces remaining. Those butter chunks are your insurance policy for a flaky crust. Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just comes together when pressed. It should look shaggy, not smooth.

   Cold butter is non-negotiable. If your kitchen runs warm, put the cubed butter back in the freezer for ten minutes before starting.
2. 2

   Chill the dough

   Turn the dough onto a lightly floured surface and gather it into a disk about one inch thick. Do not knead it. Wrap tightly in plastic and refrigerate for at least one hour, or overnight. This rest lets the gluten relax and the butter firm up again. Skip this step and you'll fight the dough every inch of the way.

3. 3

   Toast the coconut

   Spread the coconut in a single layer on a rimmed baking sheet. Toast in a 325°F oven for eight to twelve minutes, stirring every three minutes, until golden brown and fragrant. Watch it like a hawk in the final minutes because coconut goes from perfect to burned in seconds. Set aside half for the filling and half for garnish.

4. 4

   Roll and fit the crust

   On a floured surface, roll the chilled dough into a circle about twelve inches across and an eighth inch thick. Roll from the center outward, rotating the dough quarter turns to keep it round. Transfer to a nine-inch pie plate, letting the dough settle into the corners without stretching. Trim edges to a one-inch overhang, then fold under and crimp decoratively. Refrigerate for thirty minutes.

   If the dough tears, just press it back together. Patch work disappears once the crust is baked.
5. 5

   Blind bake the crust

   Preheat oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for twenty minutes until the edges begin to turn golden. Remove the weights and parchment carefully. Prick the bottom with a fork and bake another twelve to fifteen minutes until the entire crust is deeply golden brown and smells of toasted butter. A pale crust is a timid crust, and this pie deserves boldness.

6. 6

   Build the custard base

   Shake the can of coconut milk well before opening. Combine the coconut milk and whole milk in a medium saucepan over medium heat. In a separate bowl, whisk together the sugar, cornstarch, and salt until no lumps remain. Whisk in the egg yolks until smooth and pale yellow. When the milk mixture steams and small bubbles appear at the edges, slowly pour about half of it into the yolk mixture, whisking constantly. This tempers the eggs so they don't scramble.

7. 7

   Cook the custard

   Pour the tempered mixture back into the saucepan and set over medium heat. Whisk constantly, reaching into the corners of the pan where custard likes to hide and scorch. The mixture will seem thin for several minutes, then suddenly thicken. Once it reaches a full boil with thick bubbles breaking the surface, cook for exactly one more minute while whisking. This activates the cornstarch completely.

   Do not stop whisking. Walk away for ten seconds and you'll have scrambled egg pudding. That's not what we're making here.
8. 8

   Finish the filling

   Remove the pan from heat and immediately whisk in the butter, vanilla extract, and coconut extract. The butter adds richness and that glossy sheen. Fold in half of the toasted coconut. The custard should be thick enough to mound on a spoon. Pour it into the baked crust and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate while you make the meringue.

9. 9

   Make the meringue

   Preheat oven to 400°F. In a clean, dry bowl of a stand mixer (or using a hand mixer), beat the egg whites and cream of tartar on medium speed until foamy. Increase to medium-high and add the sugar one tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved. Rub a bit between your fingers. If it feels gritty, keep beating. Add the vanilla in the final seconds.

   Any trace of fat will sabotage your meringue. Wipe the bowl and beaters with a paper towel dampened with white vinegar to ensure they're completely clean.
10. 10

    Top and seal the pie

    Remove the plastic wrap from the filling. Mound the meringue onto the center of the pie, then use the back of a spoon to spread it to the edges, making sure the meringue touches the crust all the way around. This seal prevents the meringue from shrinking away during baking. Create dramatic swoops and peaks with your spoon. Go big. This is a celebration pie.

11. 11

    Brown the meringue

    Bake for eight to ten minutes until the peaks are deeply golden brown, some tips kissed with char. Watch closely because meringue can go from perfect to burned quickly. Remove from the oven and let cool at room temperature for one hour, then refrigerate for at least two hours before slicing. Scatter the remaining toasted coconut over the top just before serving.

12. 12

    Slice and serve

    Use a sharp knife dipped in hot water and wiped clean between each cut. This gives you clean slices through that towering meringue. The contrast of textures should hit you immediately: shatteringly crisp crust, silky cool custard studded with coconut, and airy meringue that dissolves on your tongue. That's the magic of a properly made cream pie.

Chef Tips

• •Full-fat coconut milk is essential. The lite versions lack the richness that makes this custard special. Look for brands where the cream has separated and shake well before using.
• •Save those egg whites when you separate the eggs. They're your meringue, so treat them gently and let them come to room temperature for maximum volume.
• •If you want to skip the meringue, whipped cream works beautifully. Just pile it high and toast the coconut garnish a little darker for visual contrast.
• •At Lagniappe, we add a tablespoon of dark rum to the custard for special occasions. Coconut and rum are old friends.
• •The crust can be made up to three days ahead and kept wrapped in plastic in the refrigerator. It also freezes beautifully for a month.

Advance Preparation

• •Pie dough can be made three days ahead and refrigerated, or frozen for up to one month. Thaw overnight in the refrigerator before rolling.
• •The crust can be blind-baked one day ahead. Store loosely covered at room temperature.
• •Toast the coconut up to a week ahead and store in an airtight container at room temperature.
• •The fully assembled pie is best eaten within two days. The meringue softens after the first day but still tastes wonderful.
• •Do not freeze this pie. The custard will weep and the meringue will become rubbery.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)