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Categories:Viewed: 53 - Published at: 8 years ago
Ingredients
- 1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/3 cup unbleached all-purpose flour
- 1 1/3 cups whole milk
- 3/4 cup water
- 1/4 cup coconut cream (see page 117)
- 3 large egg yolks, beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
- 2 cups Whipped Cream (page 193)
- 1/3 cup sweetend shredded coconut, toasted
Method
- To prepare the filling, in a medium saucepan, whisk together the sugar, salt, and flour.
- Mix in the milk, water, and coconut cream.
- Place the saucepan over medium heat, and cook until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible).
- Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture.
- Pour the egg yolks back into the cream, and simmer for 3 to 4 minutes, stirring constantly.
- Remove the saucepan from the heat, add the vanilla and coconut extracts, and whisk until they are evenly combined throughout the cream.
- Add the sweetened coconut and mix it in evenly.
- To assemble the pie, pour the coconut filling into the pie shell and refrigerate for at least 1 hour, or until the pie is firm.
- Evenly distribute the whipped cream across the top of the pie.
- If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to spread it to create a more finished look.
- Sprinkle the toasted coconut across the top of the whipped cream to serve.
- Coconut Cream Pie should be served cold.
- It can be stored in the refrigerator for up to 3 days.
- Chances are youll find both coconut cream and coconut milk at your local grocer.
- Its important to stick with coconut cream for cream pie recipes as it has a thicker, more pastelike consistency than the more water-based coconut milk, and as a result it will enhance the flavor and texture of your filling.
- I recommend using the popular Coco Lopez brand of coconut cream, which is often used to make pina coladas.