Coconut Cream Pie - flour

Method

• Preheat the oven to 375F.
• On a lightly floured work surface, roll out the dough to a 12-inch round, a bit less than 1/4 inch thick.
• Fit dough into a 9-inch glass pie plate.
• Using kitchen shears or a sharp knife, trim the crust to a 1/2-inch overhang all around.
• Fold under overhang so it extends slightly beyond the edge of the pie plate.
• Crimp edge as desired.
• Prick the dough all over with a fork.
• Brush the rim of the dough with the beaten egg.
• Chill pie shell until firm, about 30 minutes.
• Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang.
• Fill with pie weights or dried beans.
• Bake until the edges of the crust are just beginning to 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.
• Reduce oven temperature to 325F.
• Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes.
• Set aside.
• Prepare an ice bath; set aside.
• In a bowl, lightly whisk the 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 the hot milk mixture into the 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 the center, 2 to 3 minutes.
• Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Set in the ice bath until completely chilled, 30 to 35 minutes.
• (Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)
• Melt the chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water), or in the microwave.
• Stir until smooth, and set aside until cool to the touch, stirring occasionally.
• Using a pastry brush, coat the inside of the cooled crust with melted chocolate.
• Place in the refrigerator or freezer until firm to the touch, about 10 minutes.
• Fill crust with coconut custard, spreading evenly with an offset spatula.
• In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners sugar; beat until soft peaks form.
• Using a small offset spatula, spread the whipped cream on top of the custard.
• Refrigerate pie at least 3 hours before serving.
• Garnish with toasted Coconut Curls and Chocolate Curls just before serving.
• Follow instructions for Coconut Cream Pie.
• Prepare filling as described, using 3 cups whole milk in place of coconut milk, reducing granulated sugar to 1/2 cup, increasing cornstarch to 6 tablespoons, and adding 1/4 cup Dutch-process cocoa powder.
• Omit Coconut Curls.
• Immediately after whisking hot-milk mixture into egg yolks, add 4 ounces finely chopped semisweet chocolate; whisk until chocolate has melted completely.
• Strain filling into a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Set bowl in the ice bath until filling is completely chilled, 30 to 35 minutes.
• (Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)
• Fill coated crust with the custard.
• Refrigerate pie, loosely covered with plastic wrap, for at least 2 hours and up to 2 days.
• Whip the cream as instructed in the Coconut Cream Pie recipe, reducing confectioners sugar to 2 tablespoons.
• Using a pastry bag fitted with a leaf tip (such as an Ateco #113), pipe whipped cream decoratively on top of filling.
• Garnish pie with Chocolate Curls.
• You can refrigerate the pie, with the whipped cream and Chocolate Curls, up to 2 hours before serving.
• Follow instructions for Coconut Cream Pie, allowing crust to cool completely (do not brush with chocolate).
• Prepare the filling as described, using 3 cups whole milk in place of the coconut milk.
• Cut 3 or 4 medium ripe bananas into 1/4-inch slices, slightly on the bias.
• Beginning at the edge of the pie-crust, arrange the slices in slightly overlapping rows.
• Cover with the custard, using an offset spatula to smooth it into an even layer.
• Whip cream as instructed, reducing confectioners sugar to 2 tablespoons.
• Using a small offset spatula, spread whipped cream over custard.
• Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
• Just before serving, cut 4 medium ripe bananas in half crosswise, then thinly slice lengthwise.
• Arrange the banana slices in three slightly overlapping rows on top of the whipped cream.
• Omit the Fresh Coconut Curls and the Chocolate Curls.
• The cooled crust is brushed with a thin layer of melted semisweet chocolate to keep it crisp once the filling is added.
• Using a pastry bag and a decorative leaf tip, whipped cream is piped on top of the chocolate filling, then covered with a sprinkling of Chocolate Curls.
• A layer of sliced bananas is arranged directly on the baked and cooled crust; custard, whipped cream, and more banana slices follow.