Coconut Cream Dream Pie

Coconut Cream Dream Pie takes me back to a time when life was a dream.  Growing up in little Italy, I would dream of going to Woolworth and sitting at the lunch counter to eat this pie.  It took me years to master the crust and another few years of sifting through recipes to find the right custard for this pie.  I will share it with you for your sweet dreams.

The custard is the tricky part.  If you have never mastered the art of tempering eggs, don’t worry.  At first it takes a few tries, but it is all worth it.  By pouring some of the hot milk into the eggs, you will bring up the temperature of the eggs.  If you don’t do this you will end up with scrambled eggs, and I have done that. LOL  Remember, cooking like anything else is all about the process.

There is also a question of whether to use whipped cream or meringue and to me it isn’t a choice.  Meringue is for lemon pies, but coconut requires the frothy, pillowy texture of cream to adorn it. This trick helps to stabilize the cream and gives it a longer life.

Thinking back on my childhood, it was the little things that created the memories.  However, no matter where I look my mind’s eye focuses on gatherings.  It was the food on the table and the people in the chairs that made us smile.  I recently had to write about my childhood for a grandparent journal, and i talked about the noise.  Our houses were and are noisy.  Everyone talks and you have to talk louder in order to be heard.  It is the best sound ever.  I cherish that noise.

Today our table comes to life with my grandson.  What I cherish most is the time set aside for grace at supper time.  We are all present and we are all thankful, and maybe that is what he will remember from this quarantine.  Wishing you all special memories as you gather around your tables.

If you like bananas try https://recipesatmytable.com/chocolate-dipped-banana-cream-pie/

Ingredients

The filling ( cream/custard)

• 4 egg yolks
• 3/4 cups sugar
• 1/2 cup flour
• 3 cups milk
• 2 tbsp butter
• 2 tsp vanilla extract
• 1 cup coconut

Topping

• 2 cups whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp cream of tarter
• 1tsp vanilla extract
• 1/3 cup toasted coconut

Pie crust

• I precook the crust at 425  for 8 minutes

https://recipesatmytable.com/pie-crust/

The Process

I start by preheating the oven to 425 because this pie crust comes together easily.  I wrap it in some plastic wrap for a few minutes. Meanwhile I can assemble by custard ingredients.

This dough roles out easily and it is ready for the oven.  Prick it all over with a fork and in it goes for 8 minutes.

For the custard I begin by whisking the flour and sugar.  Then I add the milk in and it all goes over medium heat.  I continue to whisk until it gets warm.

I beat the egg yolks and now it is time to temper them.   Now add a little hot milk to the yolk, about a ladle full.

You can see how rich the egg yolks look with the milk.

And now it all goes back into the pot and continue to whisk until it comes to a boil.  It will thicken and then it is time to remove it from the heat.

Now it is time to add in the butter, vanilla extract and the 1 cup of shredded coconut. Pour it into the baked pie shell and return it to the oven.  Set the oven to 325 F for 30 minutes.  When it comes out of the oven, cool and then place into the refrigerator for at least 5 hours.

I toasted 1/3 cup of coconut  in a pan.  Then beat the whipping dream until it forms peaks.  Combine the powdered sugar with the cream of tartar and add to the cream.  Beat again and then add the vanilla and beat some more.

Spread the whipping cream over the pie and sprinkle with the coconut.

A forkful of heaven!

Half a pie left.