makes one 9” pie
For the pastry-
1¼ cups all-purpose flour
1½ teaspoons sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
¼ cup ice cold water combined with 1 teaspoon apple cider vinegar
In a large bowl, whisk together the flour, sugar, and salt. Add the butter pieces to the dry ingredients and use a bench scraper to cut the butter into the flour mixture until it is crumbly. Add the water/cider vinegar one tablespoon at a time, using your fingers to toss the water with the flour/butter mixture. If the mixture feels dry, add an additional 1 tablespoon of ice water, gently mixing just until the mixture comes together. Shape into a disc, flatten slightly and wrap in plastic wrap; refrigerate for at least one hour before rolling out. Roll out the dough on a lightly floured parchment paper into a 12” circle. Transfer to a 9” pie plate without stretching the dough and trim the excess dough so you have about ½” overhang. Roll the edge under itself and crimp the edges. Freeze the pie shell while you pre-heat the oven to 425 degrees F. When ready to blind bake, retrieve the pie shell from the freezer and use a fork to “dock” the bottom and sides of the shell (press the tines of the fork into the dough- (this allows steam to escape while it bakes) then line the pie crust with a full sheet of parchment paper or aluminum foil and fill with pie weights or beans. Place the pie shell with the pie weights or beans on a baking sheet. Bake in the pre-heated oven for about 15 minutes. After 15 minutes, reduce the oven temperature to 375 degrees F. Using oven mitts, carefully remove the parchment/foil with the weights/beans and set it on a separate baking sheet to cool down. Bake the crust an additional 10-15 minutes until golden and the bottom of the crust is dry, not at all gummy or raw. Cool crust on a rack completely before filling.
For the filling-
⅔ cup granulated sugar
¼ cup cornstarch, sifted
⅛ teaspoon salt
2⅔ cup whole milk
4 large egg yolks
3 tablespoons unsalted butter, room temperature, cut into small pieces
1½ teaspoons pure vanilla extract
¼ teaspoon coconut extract
1 cup lightly toasted, sweetened shredded coconut
Place the sugar, cornstarch, and salt in a medium saucepan and whisk until blended.
Add 2/3 cup of the milk, whisking until smooth. Whisk in the egg yolks and then the remaining 2 cups of milk. Place the pan over medium heat, whisking constantly until the pudding starts to thicken on the bottom of the pan (use a rubber spatula to get into the corners of the pan to incorporate it) and continue cooking until the mixture comes to a full boil. Immediately reduce the heat to medium and whisking constantly, boil the pudding for one minute (set a timer) then remove the pan from the heat. Whisk in the butter pieces, vanilla, and coconut extract, until the butter is completely incorporated. Set a fine mesh strainer over a medium sized bowl and pour the pudding through the strainer pressing on the mixture to remove any lumps. Stir in the toasted coconut. Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight, until chilled and firm.
For the whipped cream-
1½ cups heavy cream
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon + 1 teaspoon good quality, dark rum
¼ cup sweetened, shredded coconut for garnish
In a medium chilled bowl, place the heavy cream, sugar, and vanilla. Using a hand-held mixer, beat the cream on low speed until smooth then increase the speed to medium and continue beating until the cream thickens to medium stiff peaks being careful not to over whip it. Fold in the rum. Cover and refrigerate until ready to use.
For the chocolate sauce-
1/2 cup heavy cream
6 ounces good quality semisweet chocolate (preferably not chips) finely chopped
2 tablespoons unsalted butter, cut into pieces and room temperature
Place the heavy cream in a small, heavy bottomed saucepan over medium-low heat. Simmer just until the cream is warm to the touch, (don't let it boil) then add the finely chopped chocolate. Remove the pan from the heat, let the chocolate sit and begin to melt for a few minutes. Whisk until it is smooth then gently add the butter pieces, whisking just until combined. Serve warm or cool. Cover and refrigerate any leftovers.
Retrieve the pie filling from the refrigerator, and peel off the plastic wrap. Transfer the filling to the cooled pie shell, spreading it evenly. Place the whipped cream on the center of the pie and using a small offset spatula, spread the cream evenly over the filling, leaving the center slightly domed. Sprinkle with ¼ cup shredded coconut. Decorate with Halloween themed garnishes and serve with chocolate sauce. Serve immediately or cover with plastic wrap and refrigerate. Make sure to cover and refrigerate any leftovers. The pie should be eaten within two days.