I have always been enamored by the incredible dishes at Malai Kitchen in West Village in Uptown Dallas, but wanted to share what was probably the best part of any of the meals I have had there – the coconut pie.
I loved the pie so very much that we called Malai a few years back and asked for the recipe. Now we are not normally a recipe loving web site, but this pie is special. It deserves all the love and attention it can garner. If you can bake pies, use the recipe. If you cannot, call them and reserve a pie for your Thanksgiving table. We like to run this recipe every year now in hopes one of you will invite me for a slice!
Did I say it was good?Coconut Pie Crust 8 inch Pie pan
3 cups Coconut flakes
3 tablespoon All Purpose flour
½ teaspoon Salt
6 tablespoon Butter, melted Mix together coconut flakes and flour. Add melted butter and mix well.Press into pie pan evenly. With foil, cover pie rim and bake at 350 degrees for 10 minutes. Remove foil and continue baking for 5 more minutes to brown the edge. Coconut Cream Pie Filling (1 Pie) ½ qt Half & Half
¼ cup Coconut milk
½ cup Sugar
½ teaspoon Salt
2 tablespoons Rum
6 ea Egg yolks
1 teaspoon Gelatin (soaked in water) Combine half & half, coconut milk, sugar, salt and rum. Heat until it begins to lightly simmer. Pour over egg yolks and temper (add egg yolks slowly while constantly stirring to avoid cooking eggs). Continue cooking mixture until it coats back of spoon.Mix in gelatin and stir until dissolved. Pour mixture into coconut shell. Meringue Topping 5 ea Egg whites
1 ¼ cups Sugar In a glass or stainless steel bowl mix together egg whites and sugar. Over double boiler heat mixture over light boil. Constantly stir mixture until sugar is dissolved and mixture is hot to the touch.Either in a kitchen-aide or hand mixture whisk egg whites on high until glossy and stiff peaks occur.