Coconut Cream Pie
"An American classic with an original topping - I love this recipe, topped with coconut curls and chocolate curls just makes it super delicious!!"
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- all-purpose flour, for dusting
- 1 large whole egg, lightly beaten
- 4 large egg yolks
- 3 cups canned unsweetened coconut milk
- 2⁄3 cup granulated sugar
- 5 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 2 ounces semisweet chocolate
- 1 cup heavy cream
- 1⁄4 cup confectioners' sugar
-
PATE BRISEE
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and cut into small pieces
- 1⁄4 - 1⁄2 cup ice water
directions
- PATE BRISEE: In the bowl of a food processor, combine flour, salt and sugar. Add butter and process until the mixture resembles coarse meal, 8-10 seconds.
- With the machine running, add ice water in a slow steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly add more ice water, 1 tablespoon at a time.
- Divide dough into 2 equal balls. Flatten each ball into disks and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen up to 1 month.
- Preheat oven to 375°F On a lightly floured surface, roll out dough to a 12-inch round, a bit less than 1/4-inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhanf so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 3 minutes.
- Line chilled pie shell wirh a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights, or dried beans. Bake until edges of crust just turn golden, 15-20 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over 15-20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325°F.
- Place coconut curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden., about 10 minutes. Set aside.
- Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3-4 minutes.
- Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2-3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30-35 minutes. (Filling can be kept in refrigerator covered with plastic wrap, up to 1 day).
- Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.
- Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.
- Fill crust with coconut custard, spreading evenly with an offset spatula.
- In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form.
- Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted coconut curls and chocolate curls before serving.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
