PIE #3 - COCONILLA COCONUT CREAM

“It has your name written all over it!”

Countless friends have exclaimed this when they encounter signs or products that bear my surname. Judging by the dozens of pictures forwarded to me by globetrotting friends, "COCO" is evidently a common word in many cultures. The photo collage below features a few of my favorites. Check out the photo in the center which displays a misspelling of the word “cocoa”, at an institution of higher learning no less!

Inspired by the apparent ubiquity of the COCO name, pie number three in my Reprise of the Pies boasts COCO in it, literally. COCO means “coconut” in Spanish and this pie is a variation of the classic coconut cream whose origins are purportedly European but gained popularity in America during the 1800s when dried, shredded coconut was marketed and became readily available.

Have you noticed that I’m on a cream theme? I extend my apologies to the lactose-intolerant and will experiment with dairy-free recipes at some point this year. You’ll also notice I haven’t veered from crumb crusts. I won’t dare step a toe into tricky flour crust recipes quite yet. Dough crusts can be challenging divas. For now, I’m sticking to the ease and forgiving fudge factor of crumb crusts.

This week’s pie recipe actually debuted as PIE #4 in my 2011 pie blog. The day I wrote that blog entry, the mercury had dipped to minus 22 degrees. I whined and sniveled at cold temperatures back then in the same frozen vein as my laments last week during the sub-zero deep freeze. Coincidentally, as I type this blog entry, it’s also 22 degrees…above zero. It’s predicted to soar into the upper 30s next week! That’s a 70 degree difference, a veritable heatwave!

Last week's banana cream pie recipe had me lost in a balmy Hawaii reverie. Those warm thoughts will linger on this week with COCOnilla COCOnut Cream Pie. Nilla wafers comprise the crust and inspired the COCOnilla name. COCO Lopez cream of COCOnut enhances the custard filling, and crunchy bits of toasted COCOnut dot the whipped cream topping. My surname truly does pop up everywhere!

FUNNY FACT: I discovered that coconilla is a perennial shrub that originated in the West Indies. The plant bears a juicy berry that is used for medicinal purposes, specifically spleen issues. Coconilla is extremely sensitive to frost and needs sunny conditions to thrive. Even partial shade will compromise its growth. I bet a few of you sun lovers who live in cold climes can relate!

So with great fanfare I present to you a fan fave from the 2011 archives: COCONILLA COCONUT CREAM PIE. It ranked in the top five of my most favorite pies that year. Most appropriately of all, it was created at the COCO Cabana!

CRUST:

50 Nilla wafers, crushed

1/4 cup butter, melted

Thoroughly blend wafer crumbs and melted butter. Press into an even layer against bottom and sides of a 9 ½” pie plate. Bake in a preheated oven at 375 degrees for 6-8 minutes. Cool.

FILLING:
1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups half and half
1 1/2 cups low-fat milk (1% or 2%)
6 large egg yolks
3/4 cup cream of coconut
1 1/2 teaspoon coconut extract
1 teaspoon vanilla extract
2 tablespoons butter

Combine the sugar, cornstarch, and salt in a medium-size heavy saucepan. Whisk in the half and half, milk, egg yolks, and cream of coconut. Cook over medium heat, continuously whisking until the mixture starts to thicken and comes to a boil, 5-7 minutes. Continue to whisk and cook until quite thick, about 1 1/2 minutes. Remove from heat and whisk in extracts and butter, blending until butter is melted. Immediately pour the filling into the cooled pie crust. Transfer the pie to a wire rack and let cool to room temperature before refrigerating for at least 5 hours or overnight.

TOPPING:
1 cup cold heavy whipping cream
1/2 cup sweetened flaked coconut, toasted*

When you're ready to serve the pie, make the topping. Using a chilled bowl and beaters, beat the cream with an electric mixer until soft peaks form. Smooth over the chilled pie. Sprinkle with toasted coconut.

*To toast coconut, spread flakes on a large baking sheet and place in a preheated 325 degree oven for about 10 minutes. Watch carefully and stir the coconut every few minutes to ensure even toasting. Remove from oven when coconut turns a golden color.