|Coconut Pie is a little piece of heaven|
Coconut has always intrigued me as a child. This exotic tropical fruit always seemed to be synonymous with the ultimate relaxation. Cartoon characters poked their straw into the round fruit and sipped what seemed to be a very refreshing drink while they sat on the beach in their Hawaiian Lei.
As Egyptians, we love our coconut. Shakalama, our version of the classic Coconut Macaroon, is a national favorite that you can find at any local bakery. There is even dispute whether coconut is added to the classic Omm Ali recipe or not, but as you know, in my book it is. With coconut you can’t go wrong.
This pie is a mouth watering combination of a crème caramel like custard pie meeting heavenly coconut. The recipe is a mish-mash of many different ones, perfected to take the best of both custard pie and coconut madness.
|The gorgeous custard texture and flaky crust of the coconut pie|
2 cups + 2 Tbsp flour
1/3 cup oil
½ cup coconut milk
Pinch of salt
1 cup coconut milk
1 ½ cup heavy whipping cream (35% fat or more)
3 eggs + 1 egg yolk
1 cup sugar
¾ cup shredded coconut
1 tsp vanilla extract
Pinch of salt
Preheat oven to 200° C [400 °F]
Making the Crust:
In a bowl, measure out the flour and add the pinch of salt, whisk once to distribute the salt. Add in the coconut milk and the oil, and mix slowly using a fork, until all is incorporated. Allow the mixture to sit for 5 minutes, this is to make sure the flour has absorbed all the liquid and will show the real texture of the dough. Kneed once with your hands, making sure all is mixed well and the dough is well balanced. The dough should be soft to the touch, but not sticky. Your hands should remain clean while handling the dough, but if it is sticking, then add a tablespoon of flour.
Spread cellophane or wax paper out on a counter, and roll out the dough using a rolling pin as even as possible in a circular shape. Make sure your circle is larger than the pan, to have some room to shape the crust edges. I used a 25 x 4 cm pie pan [10 x 1½ inch].
After you have the required size, and the crust is of even thickness, place the pie pan upside-down, facing the crust. Slowly lift the cellophane and turn upside-down with the pan, to have the crust in the pan, without having to manhandle the dough which prevents tears.
Shape the edges to your preference, and cut off any excess. Place the pie pan and crust in the fridge until the filling is ready.
Because of the extra fat in the coconut milk, the crust comes of extra flaky and crispy with a hint of coconut.
Heat the cream and milk till it simmers, then take off the heat and allow the milk mixture to cool for 10 minutes.
In a bowl, mix the eggs plus the yolk, the sugar, vanilla and pinch of salt with a hand mixer until well blended.
After the milk has cooled down a bit, add it in to the egg mixture slowly, stirring frequently.
Once all is blended, add in the shredded coconut and pour into the crust.
Place in the oven for about 30 minutes, and then reduce the heat to 180° C [350 °F] for an additional 20- 25 minutes. When ready, the top should be golden brown, and the pie should not be too jiggly, nor hard. Remember, we want a custard-like texture.
Allow to cool, then refrigerate for 2-4 hours before serving.
What is your favorite Coconut dessert? What memories does it bring back?