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Author Notes: A three pronged approach to a diner classic. —Food52
Food52 Review: This recipe is by Maya Ferrante and was the 2016 winner of the Gramercy Tavern Annual Thanksgiving Pie Contest —The Editors
Makes a whole pie
- PECAN COOKIE CRUST
- 3.5 ounces lady finger cookies
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/4 cups pecan halves
- 4 tablespoons unsalted butter
- BUTTERMILK COCONUT CUSTARD
- 3 large eggs
- 2/3 cup granulated sugar
- 3 tablespoons bleached all-purpose flour
- 3/4 cup coconut cream
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 cups flake coconut, unsweetened
- 3/4 cup flake coconut, sweetened
- DATE CREAM
- 1 1/2 cups coconut chips, unsweetened
- 1 teaspoon whipped cream stabilizer
- 2 cups heavy cream
- 4 ounces Medjool dates, pitted
- Make the pecan cookie crust: Grind ladyfingers, granulated sugar and kosher salt in food processor until ladyfingers are fine crumbs. Add pecan pieces and pulse until mixture is homogenous. Add melted butter and pulse until incorporated evenly. Pour mixture into 9 or 10 inch pie pan and press into pan to form even crust. Freeze until solid, about 15 minutes. Bake at 375°F for about 12-14 minutes until lightly browned. Cool before filling with custard.
- Make the buttermilk coconut custard filling: In a large bowl, whisk eggs, granulated sugar and flour together. Add coconut cream, buttermilk, vanilla extract and salt and mix thoroughly. Stir in both coconut flakes. Allow to rest for 15 minutes. Pour into cooled pie shell. Bake at 350°F until custard is set, about 30-35 minutes. Cool thoroughly before topping with Date Cream.
- Make the date cream: Place heavy cream, medjool dates and coconut chips into sauce pan and warm to a slight simmer for about 20 minutes. Cream should have slight notes of coconut and be gently sweetened with dates. Pass through chinois and chill cream. Once cream is cool whip to very soft peaks. Mound over top of the pie.