pie, the red arrow diner's coconut cream

By á-7976

Ingredients

• FOR THE CRUST:
• 1 1/2 cups all-purpose flour, plus more for dusting
• pinch of salt
• 1/2 cup cold vegetable shortening
• 3 tbsp. ice water
• FOR THE FILLING:
• 2 1/2 cups sweetened shredded coconut
• 3/4 cup granulated sugar
• 4 cups cold heavy cream
• 3/4 cup instant vanilla pudding mix (from 2 3 oz pkgs)
• 1 1/4 tsp pure vanilla extract
• pinch of salt
• FOR THE TOPPING:
• 2 cups cold heavy cream
• 1/4 cup confectioners sugar
• 1 tsp pure vanilla extract

Details

Servings 6
Preparation time 60mins
Cooking time 165mins

Preparation

Step 1

1. make the crust. pulse the flour and salt in a food processor until combined. add the shortening and pulse until the mixture looks like coarse cornmeal, add the ice water, then continue to pulse until the mixture becomes a shaggy dough. form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
2. roll out the dough on a lightly floured surface into an 11 inch round (about 1/8 inch thick), then fit into a 9 inch pie dish. fold under any excess dough and prick the bottom all over with a fork. refrigerate until firm, about 30 minutes.
3 preheat the oven to 350, line the bottom of the pie with foul or parchment paper and fill with pie weights. bake until the bottom is just starting to set and the edges are just starting to brown, 25-30 minutes. remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 minutes more. transfer to a rack and let cool completely.
4. meanwhile, make the filling. spread 1 cup coconut on a baking sheet and bake, stirring halfway through, until toasted about 20 minutes, let cool.
5. beat the heavy cream, granulated sugar, pudding mix, vanilla and salt in a large bowl with a mixer on medium speed until thick and creamy, 2-4 minutes. fold in 3/4 cup of the toasted coconut and the remaining 1 1/2 cups untoasted coconut; set aside the remaining 1/4 cup toasted coconut for topping spread the filling in the crust and refrigerate until set, about 1 hour.
6. make the topping; beat the heavy cream, confectioners sugar, and vanilla in a large bowl with a mixer on med-high speed until stiff peaks form. spread over the pie with the reserved toasted coconut.