Red Arrow Coconut Cream Pie

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1107, total fat 89 G., saturated fats 54 G., proteins 7 G., carbohydrates 73 G., fiber 2 G., cholesterol 245 mg, sodium 399 mg, sugar 54 G.

Diner Red Arrow Red Arrow may look unassuming from the outside, but the walls inside speak of its rich history. They're lined with photos of politicians and celebrities who've frequented the place, including Matthew McConaughey, Diane Sawyer, and Adam Sandler. "When Martha Stewart came in, she immediately said, 'I'll just have dessert,'" says owner Carol Lawrence-Erickson. In fact, many come to this eatery just for dessert, as they serve over 35 types of cakes and pies. The most popular is the coconut cream pie, topped with a four-inch thick layer of whipped cream!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1.5 cups premium flour + extra for dusting
A pinch of salt
0.5 cups chilled confectionery fat
3 tablespoons of ice water

Coconut cream filling

2.5 cups sweet coconut flakes
4 cups heavy cream
3/4 cup granulated sugar
3/4 cup instant vanilla pudding mix (2 x 3 oz. packages)
1 and 1/4 teaspoons vanilla extract
A pinch of salt

Whipped cream

2 cups chilled heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut flakes, vanilla pudding, premium flour, margarine, cream

Cooking the dish according to the recipe:

Cake:

Combine the flour and salt in a food processor. Add shortening and pulse until the mixture resembles coarse cornmeal. Add ice water and continue pulse until the mixture forms a dough. Form the dough into a disk, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
On a lightly floured work surface, roll the dough into a 27cm (11in) circle and about 0.3cm (0.25in) thick. Then, line a 22cm (9in) pie pan. Fold in the overhanging edges of the dough and prick the bottom with a fork. Refrigerate until firm, about 30 minutes.

Preheat the oven to 350°F (175°C). Line the bottom of the pan with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just beginning to set and the edges are just beginning to brown, 25–30 minutes. Remove the foil and weights and continue baking until golden brown, about 10 more minutes. Transfer the cake to a wire rack and let cool completely.
Meanwhile, prepare the filling.:

Spread 1 cup shredded coconut on a baking sheet and bake, stirring, for 20 minutes until golden; let cool. Combine the cream, granulated sugar, pudding mix, vanilla, and salt in a large bowl and beat with an electric mixer on medium speed until thick and creamy, 2 to 4 minutes. Stir in 3/4 cup toasted coconut and the remaining 1 1/2 cups regular coconut; set aside the remaining 1/4 cup toasted coconut for topping. Spoon the filling into the crust and refrigerate until set, about 1 hour.
Whipped cream:

Combine the cream, powdered sugar, and vanilla in a large bowl and beat with a mixer on medium-high speed until stiff peaks form. Pour the topping over the pie and spread it out. Sprinkle with the remaining toasted coconut.