PIE-A-DAY #28
Ann Kirk used to serve a deep-dish version of this Candied Cardamom Coconut Cream Pie is from Ann Kirk at Tom Bergin’s before the Irish joint’s recent closure. You can still snag another take on the pie at 101 Coffee Shop, with a toasted coconut topping, without the cardamom.
Kirk says that you can make most of the pie’s components ahead of time.
Find the recipe below and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.
Candied Cardamom Coconut Cream Pie
(From Pastry Chef Ann Kirk)
The majority of the pie can be made ahead of time. The pie shell can be done days ahead: made, formed and frozen until you’re ready to bake it. The Coconut Cream Filling can be made and held airtight in the refrigerator for a couple days before serving. The Candied Coconut can also be made ahead of time and held airtight at room temperature. If it softens before you’re ready to use it, it can be quickly refreshed in a 350 oven for a few minutes.
Pie dough
2 ½ cups All-purpose flour
1 ½ tsp. Sugar
1 tsp. Salt
4 oz. Butter, cold and cubed
4 oz. Non-hydrogenated vegetable shortening
Ice water
Pulse dry ingredients together in food processor. Add butter and shortening and pulse until fats are pea-size. Transfer all to a large mixing bowl. Slowly add in just enough cold water until dough forms a crumbly ball. Wrap in plastic and chill. Roll, form (into 9” deep dish pie pan), dock, chill (or freeze). Line pie shell with a coffee filter, fill with pie weights and bake at 375 convection (optional) for approx 25 minutes. All ovens vary. Pie shell should be browned and fully cooked.
Coconut Cream Pie Filling
4 cups Milk
6 oz. Shredded unsweetened coconut, ground and lightly toasted
1 ea. Vanilla bean, split and scraped
7 oz. Sugar, split
14 large Egg yolks
1 oz. Pastry flour
1 oz. Cornstarch
2 oz. Butter
1 tsp. Coconut extract
2 tsp. Spiced rum
5 sheets Gelatin
6 oz. Heavy whipping cream
6 tbsp. Powdered sugar
Sweet Whip Topping
1 cup Heavy whipping cream
1/4+1/8 cup Powdered sugar
Candied Coconut Flake Garnish
10 ea Cardamom pods, shelled and ground
6 Tbsp Sugar
4 Tbsp Water
3 oz Large flake coconut, unsweetened
1. Bloom gelatin in ice water, set aside.
2. Bring milk, coconut, vanilla bean, and ½ cup sugar to a boil. Meanwhile, whisk together yolks and remaining ½ cup sugar. Sift pastry flour and cornstarch over yolk mixture and whisk together. Temper hot milk mixture into yolk mixture and whisk to combine. Return mixture to pot and whisk constantly over medium heat until mixture thickens and produces slow bursting bubbles. Remove from heat and whisk in butter, coconut extract, and spiced rum. Squeeze the water out of bloomed gelatin and whisk in until fully combined. Smooth out with and immersion blender if necessary.
3. Transfer to a heat proof container, cover with parchment directly on surface of pastry cream, and chill down in an ice bath. Place container in refrigerator.
4. When coconut cream has chilled entirely and the gelatin has set (will take up to 6 hours), transfer coconut cream to a large mixing bowl. Combine heavy whipping cream and powdered sugar together and whisk to a medium peak. Fold whipped cream into coconut cream and mound into pre-baked pie shell. Smooth the top and chill until set.
5. Whisk ground cardamom with sugar and water and bring to a boil. Remove from heat and stir in flake coconut. Toss to coat thoroughly. Transfer to a sprayed sheet tray and spread out evenly. Bake at 350 still oven for 10 – 12 minutes, stir coconut 5 or 6 minutes into baking. Remove from oven and let cool on rack. Garnish when fully cooled and crispy.
6. Just before serving, whisk together 1 cup heavy whipping cream and 1/4+1/8 cup powdered sugar until it holds a medium peak. Top or pipe each piece with Sweet Whipped Topping and Garnish with Candied Coconut Flakes.