Sunday, July 26, 2009

Coconut Cream Pie

Ingredients for pie:
3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut** (if too dry, flake up more in food processor, possibly mist with water in a ziplock bag to moisten)
2 teaspoons vanilla extract
1 T butter

1 9-inch baked pie shell (recipe follows)

1/3 cup toasted coconut

lazy cream

* * * * * * * * * * * * * * *

Ingredients for pie crust:
2 cups all purpose flour, plus more for surface
1 T sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 T ice cold water

Preparing the pie crust:
Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.

Preheat the oven to 350 degrees F.

Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

Makes 1 pie shell

* * * * * * * * * * * * * *

Preparing the coconut cream filling:
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes*. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of lazy cream.

* This mixture should be very thick in order to set up; it may take longer than 2 minutes.

** If using sweetened coconut, cut down on the sugar to 1/2 cup.


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