One of my sources for great recipes is my sister, Marsha Kay Crawford Blackmon. She is an excellent cook and has shared some of the best of my favorite recipes with me. One of those priceless finds is her recipe for coconut pie. It is a family recipe from her mother-in-law and can be used for almost any flavor of cream pie. The first time I experienced this pie was on a Christmas visit to my home town, Ft. Worth, Texas.
We had a great meal at my sister's and were all choosing our dessert for the closure of the meal. She had made a coconut cream, a chocolate cream and, I think, a pumpkin pie. As is my habit, I could not choose just one, so I had a sliver of each. Have you ever asked for just a “sliver”? A sliver is one of those measurements that is relative to opinion and desire. All three of my sister’s desserts were amazing, but since coconut is high on the favorites list, it won the prize for best. Her crust was perfect. The cream filling was so rich, so smooth with just enough chewy flakes of coconut and the perfect hint of vanilla. Then it was topped with a very thick layer of whip cream which covered the pie completely.
One of the most important parts of any pie is of course the crust. My friend, Cheryl Roach, who I mentioned in the coconut cake post, gave me, in my opinion, the best pie crust recipe ever. It's not only the best but the easiest also. It's an oil crust and produces a very flakey yet tender delight. The holiday season is coming up. What a great time to try this pie or one of it's versions. Make one ahead of the holiday to test. Every excuse for pie is a great excuse.
PIE CRUST
2 cups flour
1 pinch salt
2/3 cup vegetable oil
1/3 cup cold milk
wax paper
pie weights or dried beans or rice
Measure flour and salt into bowl and mix well. Add oil and milk and mix with a fork.
Finish mixing with your hands, forming a ball and then a disc. Place a piece of wax paper large enough to roll the dough onto, on a smooth counter.
Place this disc in the center. Tear another piece of paper off the same size as the first and place it on top. With a rolling pin, roll out the dough between the paper. No extra flour is required. This dough is very soft. If at anytime it tears it can be molded into shape. Pull the top paper off and pick up the bottom paper with the dough on it.
Turn the dough onto your pie plate and peel off the paper. Smooth any cracks or bumps and make your desired edge of the pie. If one side has too much dough and another missing some, just tear off and piece and smooth out with fingers.
You could use a fork to press the edges or your fingers to make a scallop. You could also cut out hearts or small leaves and place them around the edge.Let your creativity be guided by your imagination.
You will want to cook this shell without the filling if you are making the cream pie. Preheat the oven to 425 degrees. Place a piece of wax paper into bottom of shell. If you prefer, you can cut this sheet into a circle before placing it. Add enough beans or rice or weights to cover bottom of the shell well.
Cook for about 20 minutes or until it's almost to your desired brownness. When it needs 3 to 5 more minutes, carefully take the paper and weights out. Place the crust back into the oven until finished browning. This will allow the bottom of the crust to be sure and finish cooking and not be doughy.
CREAM PIE
2 tablespoons cornstarch
2 egg yolks or one whole egg
2 egg yolks or one whole egg
1 cup sugar
1 teaspoon vanilla (Mexican is the best)
1 teaspoon vanilla (Mexican is the best)
1 tablespoon flour
1 stick melted butter (1/2 cup)
1 stick melted butter (1/2 cup)
Pinch of salt
8 oz Cool Whip or 1 pint sweetened whipping cream
2 cups milk
8 oz Cool Whip or 1 pint sweetened whipping cream
2 cups milk
or meringue (I prefer Cool Whip or cream)
For Chocolate pie add: 3 tablespoons cocoa
For Coconut pie add: 1 cup coconut
For Banana pie add: 1-2 ripe bananas
Sift or mix together with a fork the cornstarch, sugar, flour and salt (and cocoa if making chocolate). Pour 2 cups of milk into a saucepan. Place dry ingredients in
milk and whisk until well mixed. Stir until warm but not hot. If making meringue, separate the egg. Beat the egg yolk or egg well and add into 1/4 cup of warm mixture. Beat this mixture well. Whisk back into pan as you pour it in. Cook until it is thick. When the mixture boils, you will know the thickening agents are cooked and have finished thickening. Stir or whisk often while thickening. Add the vanilla and butter by whisking and folding gently to prevent the butter from splashing out. Add coconut or banana as desired and pour into baked pie shell. Add cool whip, whipped whipping cream or meringue to top. If using meringue brown in oven. Cool at room temperature for a while and then chill.
Cream topped |
Roasted coconut makes a great final addition to a cream topped pie |
MERINGUE AS PIE TOPPING
Meringue seems to be the traditional topping for cream pies. If you wish to top this cream pie with meringue, I suggest you use at least 2 egg whites. A cafe I love to visit in Fredericksburg, Texas, uses 9 egg whites for their meringue. Obviously the more whites, the higher the meringue. If you use more than 4 egg whites, increase the other ingredients proportionally. You can easily double the recipe.
4 egg whites
1 pinch cream of tartar
1/4 cup sugar
Preheat the oven to 375 degrees. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Cover the pie with the topping making sure you touch the crust all around with the meringue. This will help prevent it from pulling away from the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Cool completely before chilling or slicing.
Tips:
- When making an oil crust, don’t allow the formed shell to sit very long because the oil begins to come to surface of shell and hurts the final texture.
- Dried beans work great as pie weights. You can also buy pie weights that are usually small metal discs but they must be washed and are not inexpensive. I prefer beans over rice because they are easier to manipulate, but when I’m out of beans, rice works well. Sometimes I store my pie beans in a jar after they cool and reuse them several times before tossing.
- As you probably know, quality of ingredients makes all the difference in cooking or baking. Mexican vanilla, which is pure and intense, is one of those quality finds. After using it, I really don’t like many other vanillas and it is really hard for me to use vanilla flavoring instead of pure vanilla. If you cannot find Mexican vanilla, another pure vanilla is usually available in all grocery stores. It makes all the difference and helps take a recipe from average to exceptional.