Saturday, October 26, 2013

Coconut Cream Pie

Toasted-Coconut-Graham-CrackersCoconut Graham Crust
5 Tbsp sweetened shredded coconut, divided
9 rectangle graham crackers (or 18 squares) broken in rough pieces, one sleeve
2 Tbsp sugar
5 Tbsp melted butter

Coconut Pie Filling
2/3 cup sugar, divided
1/4 cup cornstarchCoconut-Pastry-Cream
5 eggs yolks
1 14-ounce can coconut milk
1 cup whole milk
1/2 cup sweetened shredded coconut
1/4 tsp salt
2 Tbsp cold butter, cut in pieces
2 tsp vanilla

Coconut Whipped Cream
1 1/2 cups heavy cream, chilled
2 Tbsp sugar
3/4 tsp coconut extract

Preheat oven to 325 degrees. Place a medium bowl and the beaters in the fridge to chill.  Sprinkle 5 tablespoons of coconut in a small baking pan and toast in the oven on 325 degrees stir 2-3 times, about 8-10 minutes. Set aside 1 tablespoon.  Process the graham crackers, 4 tablespoons of toasted coconut and 2 tablespoons of sugar in a food processor into fine crumbs. Using a fork or rubber spatula, stir in 5 tablespoons of melted butter.  Dump the graham cracker mixture into a 9-inch pie dish and press the crumbs evenly on the bottom and sides forming a crust. Bake at 325 for 10 minutes or until it is golden brown. Cool on a wire rack for about 1 hour.  Meanwhile, in a small bowl, whisk 1/3 cup sugar and the cornstarch, which will help reduce lumps. Add egg yolks and whisk until smooth.  Set aside.  Combine the coconut milk, whole milk, 1/2 cup shredded coconut, 1/3 cup sugar and salt in a medium sauce pan over medium heat and bring to a simmer, stirring occasionally, about 3-5 minutes. Take off the heat.  To temper the egg mixture, gradually whisk 3/4 cup of the hot coconut milk mixture into the egg mixture. Add the egg mixture to the sauce pan and bring mixture back to simmer whisking constantly until the surface just beings to bubble and thicken, about 60 seconds. Take off the heat.  Add the vanilla, 2 tablespoons butter and whisk until it melts. Pour into the cooled coconut graham crust and smooth until even. Cover with plastic wrap placed directly on the filling to prevent a skin forming and chill for 3 or more hours.  Just before serving, beat the cream and 2 tablespoons of sugar in the chilled bowl. Beat until soft peaks form and add the coconut extract. Continue to beat until stiff peaks form.  Spread or pipe the whipped cream over the pie and sprinkle the reserved 1 tablespoon of toasted coconut. To serve, cut in wedges and store leftovers in the fridge.


*Tempering – It’s the process of gradually adding a hot liquid into an egg mixture to slowly increase the temperature so that the eggs don’t scrabble.  
*Coconut milk comes in a can and is different than cream of coconut(used in drink mixes).
*For whole milk equivalent, place 2 tablespoons heavy cream in a liquid 1 cup measurer and fill with skim milk. I like to drink skim milk so having some heavy cream on hand allows me to convert skim into 1% or 2% (7 Tbsp skim milk and 1 T heavy cream), whole milk (6 Tbsp skim and 2 Tbsp heavy cream), or Half and Half (2/3 cup skim and 1/3 cup heavy cream). This way I only need skim milk and heavy cream in my fridge.
*While toasting the coconut for this pie, make a cup or two extra and store in an airtight container. Sprinkle on sundaes, coconut cupcakes or cake, layer in a parfait, add to a fruit salad or bake into cookies or quick breads. Or use it for your next Coconut Cream pie. You’ll get requests!

No comments:

Post a Comment