Until relatively recent, I really didn't like coconut. I remember getting Mounds or Almond Joys as a kid for Halloween and being bummed as my mom eagerly devoured them. A few years ago, I think when we were in Hawaii or the Caribbean for vacation, I tried some fresh coconut and really enjoyed it.

Fast forward to a few months ago, when I made triple chocolate cookies for work. A coworker didn't stop by my desk until the afternoon, so he missed them. We chatted, he "complained" and I promised him something special for his birthday. He said "Coconut Cream Pie, November 18" and walked away. Well, that's tomorrow, but since I don't bake on weeknights, I made it on Sunday.

Now, I've NEVER made a coconut cream pie before. Actually, I've never made a cream pie that wasn't boxed pudding and whipped cream (from scratch, at least). So I googled it. Found Martha's recipe, which is the only one with coconut custard (as opposed to vanilla custard with shredded coconut mixed it), but she used whipped cream instead of meringue. Found Alton's Lemon Meringue Pie... left out the Lemon part, used the meringue. Have my mom's amazing "shortbread style" dessert crust, which I HAD to use! Saw Cook's Illustrated "Almond Joy Pie", which had chocolate and almonds mixed in the custard.... hmmm, to fancy, but I can top the meringue with anything I want, right?

The only thing I wish I did was take a photo of the pie, it was gorgeous, if I do say so myself. And it was incredible tasting too! It was creamy and oh man! YUMMY!

So, here's my "Almond Joy Topped Coconut Cream Pie". Its a 3 part recipe: the custard and pie assembly in part 1, the meringue in part 2 (cause its good for different pies!) and the crust in part 3. It seems complicated, but its really not, just follow the order in the main recipe, and it should work out. You can make it all in one day, or spread it out over a few days.

Coconut Cream Pie

Ingredients

• 4 egg yolks, separated
• 3 cups canned unsweetened coconut milk (2 cans)
• ⅔ cup granulated sugar
• 5 tablespoons cornstarch
• ¼ teaspoon salt
• 2 ounces semisweet chocolate
• ½ recipe Dessert Pie Crust
• 1 recipe Meringue
• ¼ cup Toasted Coconut
• ¼ cup Sliced Almonds
• ¼ cup Mini Chocolate Chips

Method

Preheat oven to 375 degrees.

On a lightly floured work surface, roll out chilled dough to a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Trim crust to a 1/2-inch overhang all around. Fold to make a thicker edge and crimp. Prick dough all over with a fork.

Line pie shell with parchment paper, fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely.

Melt chocolate, let cool slightly, then coat the inside of the cooled crust with the chocolate. Let sit until chocolate sets up.

In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes.

At this point, you can either fill and top the pie, or let the custard cool and assemble the next time. To cool, transfer custard to a bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath for 30 minutes to chill before putting into fridge for up to 1 day.

Fill crust with coconut custard. Top with meringue, then sprinkle on almonds and toasted coconut. Bake at 350 for 10-12 minutes, until meringue is golden brown. When cooled, sprinkle with mini chips.

Meringue

Ingredients

• 4 egg whites
• ⅛ teaspoon cream of tartar
• 2 tablespoons sugar

Method

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

Dessert Pie Crust

Ingredients

• 2 cups flour
• 1 stick butter
• ½ cup sugar
• pinch salt
• 1 egg
• water or juice to pull dough together
• ½ teaspoon vanilla (optional)

Method

Put flour, sugar, salt and butter in food processor. Pulse until combined and butter is broken into small pieces.

Add egg, pulse until combined.

Add water or juice (i.e. apple cider for fruit pies) or cold water and about a tablespoon at a time, until the dough comes together in a ball.

Remove from food processor and wrap in plastic wrap. Put in fridge for 10-15 minutes before rolling out. Add liquid or flour to adjust consistency as needed. The dough should roll out without sticking to the pin too much.