My newest sister-in-law, Suzy, came to stay with us a month before she married my brother-in-law this past weekend. The two of us went through my cookbooks to decide what to make for her bridal shower/bachelorette party. We both love coconut cream pie so we decided to make this recipe out of my "Baking Illustrated" cookbook. This was so easy to make and a hit with everyone at the party!
Crust
5 T. unsweetened shredded coconut
9 graham crackers, broken into rough pieces
2 T. sugar
5 T. unsalted butter, melted
Filling
1 (14 ounce) can coconut milk, well stirred (not cream of coconut)
1 c. whole milk
½ c. unsweetened shredded coconut
2/3 c. sugar
¼ t. salt
5 large egg yolks
¼ c. cornstarch
1 ½ t. vanilla extract
2 T. unsalted butter, cut into 4 pieces
Whipped Cream Topping
1 ½ c. heavy whipping cream, chilled
1 ½ T. sugar
½ vanilla extract
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Spread 5 tablespoons coconut in a 9 inch glass pie plate and toast in the oven until golden brown, about 9 minutes, stirring 2 or 3 times. Reserve 1 tablespoon for garnishing the finished pie.
Pulse the graham crackers and the remaining 4 tablespoons toasted coconut in a food processor until the mixture resembles fine crumbs. Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. Empty the crumb mixture into 9 inch glass pie plate. Use the bottom of a ½ cup measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until deep golden brown and fragrant, about 20 minutes. Cool the crust on a wire rack while making the filling.
Bring the coconut milk, milk, shredded coconut, 1/3 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined and no lumps remain. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Off the heat, whisk in the vanilla and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.
When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream. Serves 8 to 10.
Sarah R.
Crust
5 T. unsweetened shredded coconut
9 graham crackers, broken into rough pieces
2 T. sugar
5 T. unsalted butter, melted
Filling
1 (14 ounce) can coconut milk, well stirred (not cream of coconut)
1 c. whole milk
½ c. unsweetened shredded coconut
2/3 c. sugar
¼ t. salt
5 large egg yolks
¼ c. cornstarch
1 ½ t. vanilla extract
2 T. unsalted butter, cut into 4 pieces
Whipped Cream Topping
1 ½ c. heavy whipping cream, chilled
1 ½ T. sugar
½ vanilla extract
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Spread 5 tablespoons coconut in a 9 inch glass pie plate and toast in the oven until golden brown, about 9 minutes, stirring 2 or 3 times. Reserve 1 tablespoon for garnishing the finished pie.
Pulse the graham crackers and the remaining 4 tablespoons toasted coconut in a food processor until the mixture resembles fine crumbs. Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. Empty the crumb mixture into 9 inch glass pie plate. Use the bottom of a ½ cup measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until deep golden brown and fragrant, about 20 minutes. Cool the crust on a wire rack while making the filling.
Bring the coconut milk, milk, shredded coconut, 1/3 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined and no lumps remain. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Off the heat, whisk in the vanilla and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.
When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream. Serves 8 to 10.
Sarah R.
2 comments:
That coconut cream pie was amazing! My mouth is watering just thinking about it.
It was most delicious Sarah :D. and you should post your amazing caramel popcorn recipe Sarah.
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