Emeril's Sweet Dough Coconut Pie
A Real Treat For the Eyes and Mouth
Emeril Lagasse's recipe for Sweet Dough Coconut pie makes six individual tarts.
Preheat the oven to 350 degrees F.
In a medium-sized mixing bowl, cream together the sugar and shortening. In a small mixing bowl, combine the milk, egg, and vanilla and mix well. Add the milk mixture to the shortening mixture and blend well.
Combine the flour and baking powder in a medium-sized mixing bowl. Add the shortening mixture, about 1/4 cup at a time, to the dry mixture, blending well between each addition. The dough should come away from the sides of the bowl.
Form the dough into a smooth ball, wrap it in plastic wrap, and chill for 30 minutes.
Lightly dust a work surface with flour. Divide the dough in half.
Gently pat one-half of the dough out into a disc. Roll it out into a 12-inch round about 1/4 inch thick. Cut out six 5-inch rounds and line each of six 4-inch round tart pans with a round of dough, pressing it into the bottoms and up the sides with your fingers.
Repeat the process with the remaining ball of dough.
With the tines of a fork, randomly prick the dough all over. Put the tart shells on a baking sheet and bake until lightly golden, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool completely.
In a medium-sized nonreactive saucepan over medium heat, combine 2 1/2 cups of the milk and the sugar. Bring to a gentle boil, stirring to dissolve the sugar. Meanwhile, in a medium-sized mixing bowl, combine the egg yolks, cornstarch and the remaining 1/2 cup milk. Whisk until smooth.
Add 1 cup of the hot milk mixture to the egg mixture, whisking to blend. Pour the mixture into the saucepan and cook, stirring constantly, until it thickens, about 4 minutes.
Remove from heat and pour into a large mixing bowl. Add the vanilla, butter and coconut. Mix well. Press a piece of plastic wrap down against the surface to prevent a skin from forming. Let cool completely.
Spoon an equal amount of the filling into each tart shell, cover loosely with plastic wrap, and refrigerate for at least two hours before serving.
Heat the oven to 400 degrees F.
Spread the coconut on a baking sheet and bake until just golden, 4 to 6 minutes. Remove from the oven and let cool slightly. Sprinkle the toasted coconut on the tarts. Serve immediately.
Recipe copyright ©2000 by Emeril Lagasse