Classic Toasted Coconut Cream Pie
Epicurious | April 2010
by Lori Longbotham
Luscious Coconut Desserts
This is the quintessential coconut cream pie-it has lots of coconut
flavor and a very creamy texture. This is best served on the day it is made so
the crust is still crisp, but you can make the pastry cream a day ahead, whisk
in the whipped cream a couple of hours before serving, and then put it together
at the last minute. Swirl the whipped cream decoratively on top, if you like.
Yield: Serves 8 to 10
Crust
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Filling
2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar
To make the crust: Whisk together the flour, sugar, and salt in a medium
bowl. Cut in the butter with a pastry blender or two knives used
scissors-fashion until the butter is the size of small peas. Sprinkle 1
tablespoon of the water over the mixture, stirring with a fork to moisten it
evenly. Continue adding water until the dough just begins to come together when
a small bit is pressed between your fingers; do not overwork the dough. Press
the dough together into a ball and knead lightly. Shape the dough into a disk,
wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2
days.
Position a rack in the middle of the oven and preheat the oven to 425 F.
Roll out the dough on a lightly floured surface to a 12- to 13-inch
round. Transfer the dough to a 9-inch glass pie plate and gently press the
pastry against the bottom and up the sides of the plate. Turn the overhang
under and crimp the edges. Prick the bottom and sides of the shell with a fork.
Line the pie shell with a piece of heavy-duty aluminum foil, pressing it
snugly into the bottom and against the sides, and fill with uncooked rice or
beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8
to 10 minutes longer, or until the crust is golden brown. Let cool to room
temperature on a wire rack.
To make the filling: Bring the coconut milk just to a boil in a large
heavy saucepan over medium heat. Remove the pan from the heat and cover to keep
warm.
Beat the sugar and egg yolks with an electric mixer on medium-high speed
in a large deep bowl until very thick and pale and the volume has increased at
least three times. Reduce the speed to medium and beat in the flour,
cornstarch, and salt, scraping down the sides of the bowl as necessary. While
beating, gradually pour in the warm coconut milk. Return the mixture to the
saucepan and cook over medium-high heat, whisking constantly, until it comes to
a boil and thickens, then boil for 1 minute, whisking constantly. Remove the
pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the
coconut and 1/2 teaspoon of the vanilla.
Transfer the pastry cream to a bowl and let cool to room temperature,
whisking occasionally. Cover the surface with plastic wrap to prevent a skin
from forming and refrigerate for about 2 hours, until thoroughly chilled and
set, or for up to 1 day.
Beat the heavy cream with the confectioners' sugar with an electric
mixer on medium-high speed in a large deep bowl until it holds stiff peaks when
the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula,
fold about one-quarter of the whipped cream into the pastry cream.
9. Transfer the pastry cream to the crust and smooth the top with a small
offset spatula. Spread the remaining whipped cream over the top with the clean
offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours,
before serving.
10. Sprinkle the top of the pie with the remaining toasted coconut. Serve
cut into wedges.
Source Information
From Luscious Coconut Desserts by Lori Longbotham. Text copyright © 2009
by Lori Longbotham; photographs copyright © 2009 by Lucy Schaeffer. Published
by Chronicle Books LLC.
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
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