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Wilson’s Surprise Castaway Coconut Cream Pie

Recipe By: Jennifer Nystrom
Year Submitted: 2018
Winner Second Place


2 ¾ cups all-purpose flour
½ cup vegetable shortening, very cold
½ cup unsalted butter, very cold
1/3 cup very cold water
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon sugar
½ cup finely chopped toasted sweetened, shredded coconut

Raspberry Coulis:
½ cup granulated sugar
¼ cup Pomegranate juice
1 €“ 12 ounce bag frozen raspberries

½ cup sugar
¼ cup cornstarch
¾ cup shredded sweetened coconut, chopped fine in a food processor
1 €“ 13.5 oz. can coconut milk
½ cup half and half
4 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter

1 cup whipping cream
½ teaspoon vanilla
2 tablespoons granulated sugar
½ cup sweetened shredded coconut, toasted and chopped fine in a food processor


To make the crust, preheat oven to 375 degrees. In a small bowl, mix together water, cider vinegar, salt and sugar. Stir to dissolve sugar and salt. Put this in the refrigerator to keep cold until ready to use.
In the bowl of a food processor, put your flour and vegetable shortening that has been cut up in small chunks. Pulse about 5 times or until well incorporated.
Add butter that has been cut up in small cubes to the flour mixture. Pulse again about 6-8 times or until it looks like small peas. You should still see some butter chunks.
While pulsing, pour the now very cold water/vinegar mixture into the food processor until the dough just begins to come together.
Turn dough out onto a lightly floured counter and shape into 2 discs. Cover each disc tightly in plastic wrap. Refrigerate for at least an hour or overnight.
When ready to bake your pie, preheat oven to 375 degrees and take out one disc (reserving the other disc for another use) and roll out to fit into a 9 inch pie plate. Sprinkle your toasted, chopped coconut over your pie dough and using your rolling pin, mash it into your pie dough. Place dough in your 9 inch pie plate and blind bake the pie crust by placing a piece of parchment paper in the pie plate and filling with pie weights (either ceramic or dried beans). Bake for 22-25 minutes until almost done. Remove pie crust from the oven and remove the pie weights. Bake an additional 5-8 minutes or until crust is done. Remove and cool completely.
Once pie crust is cool, sprinkle your ¼ cup dark brown sugar over the bottom evenly. Set aside.
Preheat oven to 350 degrees.
Prick your potatoes all over with a fork and place on a large microwaveable plate. Microwave on high for 15 €“ 20 minutes, flipping over every 5 minutes or so. You€™ll know they are done when the surface is slightly wet and they are soft to the touch. Immediately slice potatoes in half to let out the steam. When they are cool enough to handle, scoop the flesh into the bowl of a food processor. Add the salt and 1 cup of dark brown sugar and process until smooth, about 1 minute, scraping down sides as needed.
Melt the butter with the pumpkin pie spice in the microwave, about 30 €“ 45 seconds. Stir to combine. Add the spiced butter, sour cream, eggs and yolks, bourbon, maple syrup and vanilla to potatoes. Process until well incorporated and smooth, about 15 seconds, scraping down sides as needed.
Make the topping by melting the butter in a small bowl then adding the flour, oats, brown sugar, pecans and salt. Mix together thoroughly.
Pour the potato mixture into the prepared pie shell. Carefully evenly top the pie with the pecan mixture, covering the entire surface.
Bake in your preheated 375 degree oven for 45-50 minutes or until the center registers 165 degrees and the edges seem firm and the center still has a gentle jiggle. Remove from oven and let cool completely.
Once pie is completely cooled, make maple drizzle by whisking together the powdered sugar, whipping cream and maple extract. Drizzle over cooled pie. Serve.