easy as well, pie … Coconut Chess Pie for Pi(e) Day

Yesterday was Pi(e) Day and, like many, I felt the need to make a pie. There were, however, a few hitches in my plan. First, I got a late start on the process so any hope of a Pi(e) Day post on the actual Pi(e) Day was quickly off the table. Whatever. Second, I spent the weekend working the International Housewares Show with a friend and my refrigerator was packed to the gills with the leftovers from our demos, a helluva lot of meat in this case. Beef, pork, chicken; it was all there in ridiculous quantities. As much as I like a good meat pie, this was not the time to figure that one out. Pushing the meat aside, I took stock of the rest of my fridge contents. Slim pickings. Eggs, of course. Two sticks of butter but not much else in terms of dairy unless I counted some rather questionable looking cheese. Some random vegetables, a few better looking than others. Condiments galore. I really didn’t want to go to the store. This was going to be interesting.

I looked through my recipe files to see what kind of pie options I’d saved and my eyes landed on a coconut pie I’ve been meaning to try for ages. Hmmmmm. Saved long ago from Chef Donald Link’s “Down South Bourbon Helpings”, the recipe looked a lot like a coconut version of a chess pie and certainly seemed do-able. I could pull this off: eggs, butter, sugar, vinegar, vanilla, and coconut. This could happen.

My butter inventory was limited so I opted for a shortening based crust, an ingredient I had in abundance. The dough came together quickly by hand, which was great because I really didn’t feel like washing the food processor. A quick par-bake, juggling crumpled parchment paper and molten metal pie weights, and I moved onto the filling. It went a little something like this: eggs, sugar, salt, vanilla, vinegar, butter, whisk. That was it. Simple.

In a little more than 30 minutes later a beautiful golden pie emerged from my ancient oven, slightly jiggly in the center with a burnished sugary crusted top. I was uncharacteristically patient and waited for it to cool fully. Shortly before dinner, I had a slice. Holy crap. It was sweet and custardy and really damn good with the slightest, most delicious hint of coconut. So I had another piece. And skipped dinner. Whatever.

STRESS THERAPY BAKING FACTOR: OH HAPPY DAY. I love this pie. LOVE IT. It is sweet – very sweet – but with a wonderful custardy texture and that irresistible crunchy sugar top. Hot damn. The author, Chef Donald Link, calls it “Aunt Sally’s Coconut Pie” but I can’t remember who Aunt Sally is or what makes this her pie and since it is very similar to a classic chess pie, I chose to call it that instead. In terms of a stress reliever, making a pie can go either way and can quickly go downhill if you’re not careful. Just take your time and if the dough is making you crazy, shove it in the fridge for a bit. A chilled dough is so much easier to work with. Don’t rush things and you’ll be infinitely happier.

nine years ago: Khachpuri (cheesy Georgian bread)
eight years ago: Parmesan Black Pepper Crackers, Irish Soda Bread
seven years ago: French Onion Soup
six years ago: Soda Bread Tarte Tatin
five years ago: Shaker Lemon Pie
four years ago: Brown Bread Ice Cream, Guinness Chicken & Mushroom Boxty
three years ago: Flourless Chocolate Cookies
two years ago: Bakewell Tart, Everything Bagels
last year: Pancetta Pea & Ricotta Hand Pies, Guinness Beer Bread

COCONUT CHESS PIE – slightly adapted from a recipe found in this book
Makes one 9” pie

for the pie crust:
1 ½ cups unbleached all-purpose flour
½ teaspoon kosher salt
½ cup vegetable shortening, frozen
4-6 Tablespoons ice water

for the filling:
4 large eggs
1 ⅔ cups sugar
11 Tablespoons unsalted butter, melted (5 ½ ounces)
1 Tablespoon distilled white vinegar
1 teaspoon vanilla extract
pinch kosher salt
1 cup unsweetened shredded coconut

1. Heat the oven to 425°F with a rack in the lower third of the oven.
2. For the pie crust: Cut the vegetable shortening into ½” cubes and freeze for at least 30 minutes.
3. Combine the flour and salt in large bowl, add the cold shortening cubes and toss with your hands to coat.
4. Rub the shortening between your thumbs and index fingers until the shortening is the size of large peas. This shouldn’t take very long if the shortening cubes were fairly small to start.
5. Add 4 Tablespoons of the cold water and begin working in with your hands. Take a look – does it seem to dry? Add another Tablespoon (maybe 2?) of water and gently work in until there’s a smooth, cohesive dough with no dry bits remaining.
6. Pat the dough into a flat round, wrap in plastic and chill for 30 minutes (can be made up to 3 days ahead and refrigerated or frozen up to 3 months.)
7. On a lightly floured piece of parchment paper, lightly flour the top and roll – from the center out – into a 12” circle.
8. Roll the dough up on the rolling pin, lightly flouring as you roll up to prevent any sticking, and gently unroll into your pie plate. Quickly adjust the dough if a bit uneven.
9. Gently ease the dough into the pan to fill all edges but try not to stretch the dough.
10. Fold the dough edges under and press around the rim of the pie plate to adhere.
11. Crimp the dough edges as desired (My preferred method is to form a “V” with the thumb and index finger of one hand, pushing the dough into the “V” with the thumb of the other hand.)
12. Freeze the crimped pie crust for 30 minutes to firm the pastry before baking.
13. Place the frozen pie crust on a parchment lined sheetpan.
14. Line the frozen pie crust with a piece of parchment paper (crumple it up first so it’ll fit into all the edges easily) and fill with pie weights, raw beans or rice.
15. Bake for 8 minutes.
16. Remove the pie from the oven, remove the weights, rotate and bake for an additional 6 minutes.
17. Remove from the oven, set aside until needed and reduce the oven to 375°
18. For the filling: In a medium bowl, whisk the eggs, sugar, melted butter, vinegar, salt and vanilla until well combined.
19. Scatter the coconut over the par-baked pie crust and pour the filling on top.
20. Bake until the filling is set with a bit of a jiggle in the center, about 40 minutes.
21. Remove from the oven and allow the pie to completely cool on a wire rack before serving. Garnish with additional coconut if desired.
22. Store the leftovers in the refrigerator.

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