If you are looking for a special-occasion pie, this one fills the bill. I think few flavor combinations are better together than coconut, macadamia nuts, and cream. If you toast the coconut and make the filling a day ahead, this pie will go together much faster. Nothing tops it better than a spoonful of rum-flavored whipped cream.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch pie shell (page 20)
COCONUT MACADAMIA LAYER
5 tablespoons unsalted butter
½ cup sugar
¼ cup heavy (whipping) cream
¾ cup macadamia nuts, coarsely chopped
½ cup shredded coconut, toasted (see Note, page 35)
Pinch of salt
2 tablespoons rum
COCONUT CREAM LAYER
¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1½ cups milk, heated to a simmer
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla
¾ cup shredded coconut, toasted (see Note, page 35)
Preheat the oven to 425°F. Roll out the pie dough and fit it into a 9-inch pie pan. Trim and flute the edges (see page 22).
To make the coconut macadamia layer, in a medium, heavy-bottomed saucepan, combine the butter and sugar. Place over moderate heat and stir frequently until the butter melts and the mixture begins to boil. Boil, stirring constantly, until the mixture looks thick and creamy, about 2 minutes. Remove from the heat and stir in the cream, nuts, coconut, and salt. Return to the heat and bring the mixture back to a boil, stirring frequently. Remove from the heat and stir in the rum. Pour the mixture into the pie shell.
Bake for 10 minutes, then reduce the heat to 350°F and bake for 12 to 15 minutes longer, until golden brown and bubbling. Cool completely.
To make the coconut cream layer, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Pour the hot milk into the sugar mixture, whisking constantly. Cook over moderate heat, whisking almost constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. Add the egg yolks and continue to cook, whisking constantly, for about 2 minutes longer. Remove from the heat and pour the mixture into a bowl, then stir in the butter and vanilla. Cool to room temperature, stirring occasionally. Stir ½ cup of the coconut into the mixture, then cover and refrigerate until needed.
To assemble the pie, spread the coconut cream evenly over the coconut macadamia layer, then sprinkle with the remaining ¼ cup coconut. The pie will cut more easily if refrigerated for about an hour before serving.