COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST

Jeana and I saw this recipe in a Bon Appetit magazine, and I promised her I would make it for her birthday.  It wasn’t difficult and was tasty, but honestly every step used a different bowl/pan so I’m not sure the clean-up was worth the pie.  I am putting this on the blog, because we all love coconut, and I want to be able to access the crust recipe.  Having said that, if you don’t mind all the dishes and you love coconut, this is a very light but tasty dessert and not overly sweet.  At some point I might use the crust to make Scott's coconut cream pie just for fun.

CRUST:

Nonstick oil spray (such as Pam)

1 large egg white

1-3/4 c. unsweetened shredded coconut

¼ c. sugar

2 TB unsalted butter, room temperature

¼ t. Kosher salt

2 oz. bittersweet chocolate, melted, slightly cooled

CUSTARD AND ASSEMBLY:

2 wide strips lime zest

1-3/4 c. whole milk

¾ c. unsweetened coconut milk

¼ c. raw, skin-on almonds, coarsely chopped

2 TB unsweetened shredded coconut

2 oz. bittersweet chocolate, melted, slightly cooled

3 large egg yolks

¼ c. cornstarch

¼ t. Kosher salt

½ c. + 2 TB sugar

2 TB chilled unsalted butter

1 t. fresh lime juice

1-1/2 c. heavy cream

2 t. vanilla, optional

Preheat oven to 325 degrees.  Heavily coat a 9” pie pan with nonstick spray.  Mix egg white, coconut, sugar, butter and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste.  Using your hands, press mixture evenly onto bottom and up sides of pie pan.  Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes.  Transfer pie pan to a wire rack and let crust cool.  (Leave oven on to toast almonds and coconut.)  Brush crust with melted chocolate.

Bring lime zest, milk, and coconut milk to a simmer in a medium saucepan.  Cover and let sit off heat 30 minutes.

Toast almonds on a rimmed baking sheet, tossing once until slightly darkened and fragrant, 8-10 minutes.  Let cool.  Toast coconut on the same baking sheet, tossing once, until edges are golden, about 4 minutes.

Stir almonds into melted chocolate in a small bowl.  Spread in an even layer on a sheet of parchment paper.  Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes.  Coarsely chop, then cover and chill.

Pluck out lime zest from milk mixture and discard.  Return milk mixture to a simmer.  Whisk egg yolks, cornstarch, salt and ½ c. sugar in a medium bowl to combine.  Whisking constantly, gradually add ½ c. milk mixture to egg mixture.  Whisking constantly add egg mixture to milk in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding).  Remove from heat and whisk in butter and lime juice.

Scrape custard into crust and press a piece of plastic wrap against surface.  Chill until set, about 2 hours.

Just before serving, whip cream and remaining 2 TB sugar and optional vanilla in a small bowl to medium-stiff peaks.  Spoon over custard, leaving about a 1” border, and swirl decoratively.  Scatter chocolate-almond bark around perimeter.  (If you aren’t serving the whole pie, only put enough whipped cream over the area you are serving.)  Pie without cream can be made 3 days ahead if kept chilled.