Turn the beloved fruit salad into a creamy pie.
all-purpose flour
1Tbsp.granulated sugar
1tsp.salt
1/2cup(4 oz.)
Add 2 eggs, 1 at a time, whisking until blended after each addition.
Credit: Alison Miksch
Gradually whisk in lemon juice until blended.
(Mixture will look curdled.)
Microwave on HIGH 2 minutes, whisking after 1 minute.
Using a pastry blender, cut cold butter and shortening cubes into flour mixture until mixture resembles small peas.
Turn dough out onto a work surface; divide in half.
Shape and flatten each dough half into a disk.
Wrap each in plastic wrap, and chill 1 to 24 hours.
Roll out dough and parbake:
Preheat oven to 425F.
Unwrap 1 chilled dough disk, and place on a lightly floured surface.
Let dough stand at room temperature until slightly softened, about 5 minutes.
Sprinkle dough with flour, and roll into a 13-inch circle.
Fit dough into a 9-inch glass pie plate.
Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp.
Prick bottom and sides 8 to 10 times with a fork.
Line piecrust with parchment paper, and fill with pie weights or dried beans.
Bake in preheated oven 14 minutes.
Transfer to a wire rack, and cool completely, about 30 minutes.
Reduce oven temperature to 350F.
Add cream, vanilla, and 3 eggs, and whisk until blended.
Stir in coconut until blended.
Carefully pour Coconut Custard over Lemon Curd.
Remove pie to a wire rack, and cool completely, about 3 hours.
Cut out piecrust shapes:
Meanwhile, increase oven temperature to 425F.
Unwrap remaining chilled dough disk, and place on a lightly floured surface.
Sprinkle dough with flour, and roll into a 12-inch circle.
Cut dough with 2-inch and 1-inch maple leaf-shaped cutters.
Place leaves on a parchment paper-lined baking sheet, and brush with beaten egg.
Bake in preheated oven until golden brown, 7 to 9 minutes.
Cool completely on a wire rack.
Arrange pastry leaves around edge of pie.
