Last night found me baking a Coconut Cream, Dream pie for Mike’s Birthday Cake/Pie (recipe follows). This morning after breakfast he wanted a slice….on the day of your Birthday you can do just about anything you want….so if after Breakfast you want your cake…pie in this case….have at it! During the cutting of the pie I happened to look out our window and noticed a hawk just sitting on the branch. Pretty windy here this morning and s/he was not even moving. What a sight. Of course….wrong lens…always the way….not to mention those with Rheumatoid Arthritis are not very flexible first thing…and my vision is not great especially early in the day so needed to depend on the AF…but all of those branches….still better to take a few shots then not. I felt very lucky to have had the opportunity to happen to get a glimpse of this magnificent creature (can you tell I was a city girl), right in my yard. Little blessing of the day.

Happy Birthday Michael!!!!                                      Rocky wanting just a tiny lick!

Coconut Cream/Dream Pie

Crust:
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon kosher or Hawaiian salt, crushed
1/4 cup cold all-vegetable shortening, chilled and cut into small pieces
1/4 cup cold unsalted butter, chilled and cut into small pieces
1/4 cup cold water

Filling:
2 cups shredded coconut, divided
8 egg yolks
1 1/4 cups sugar (I did not use all this sugar, cut it down 1/2 cup…could have cut it back more for out taste). 2/3 cup cornstarch
2 tablespoons unsalted butter, melted
2 1/2 cups milk
1 cup coconut cream
2 teaspoons pure vanilla extract
2 cups heavy whipping cream, divided
3 tablespoons confectioners’ sugar

Preheat the oven to 400 degrees F.Crust Preparation:
All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.
Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.

Filling Preparation:
Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.
Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners’ sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.