Saturday, November 14, 2009
Creamy Dreamy Coconut Cream Pie
Lately my baking has been full of spices, apples, and other fall treasures. Today I decided to take a little break from these autumn inspired treats and make something tropical. I figured, if only for a few moments/bites, I could transport myself from Indiana to a beachy paradise!
In truth, tonight I'm having dinner with some friends - they are making a South Asian main course, I thought a coconut flavored dessert would be a nice compliment to that meal.
I got my recipe from the Martha Stewart Baking Handbook - I altered it only slightly. It is also available online here: http://www.marthastewart.com/recipe/coconut-cream-pie
The recipe is quite simple (and based on my sampling of the filling, pretty darn good). It certainly isn't healthy, but it is a great treat for special occasions!
Coconut Cream Pie:
1 Store-bought pie crust or your favorite recipe. I used Martha's Recipe for Pate Brisee - here's a link to it http://www.marthastewart.com/recipe/pate-brisee-for-coconut-cream-pie
1 Egg plus 4 egg yolks
3 Cups Coconut Milk (just under 2 cans - don't use low fat it won't taste right or thicken properly)
2/3 Cup Sugar
1/4 teaspoons Salt
5 Tablespoons Cornstarch
1 Cup Shredded Coconut (sweetened)
Whipped Cream (Soy or Rice based will keep it dairy free)
For the Crust:
Preheat Oven to 375 degrees. Lined a pie pan with your crust. Prick the crust all over with a fork. Line the inside of the crust with parchment paper or foil, and fill it with some dry beans, rice, or pie weights (this will prevent the crust from puffing up when you bake it). Bake 15-20 minutes, until edges are golden. Remove from oven -let cool completely.
**Leave the oven on, put 1/2 cup of the coconut on a cookie sheet and let it bake about 10 minutes (stir it a couple of times) until golden brown (you can toast more than 1/2 cup if you want - I just eyeballed it). Set aside, you'll use this later for sprinkling on top of the pie.
For the filling:
1) In a large bowl, whisk together the egg and yolks.
2) In a medium saucepan combine the coconut milk, sugar, salt, and cornstarch. Whisk constantly over medium-low heat until mixture barely simmers. Turn heat to low, continue to whisk and cook 3-4 minutes.
3) Very slowly pour the coconut milk mixture into the eggs whisking constantly as you go.
4) Pour the mixture back into the saucepan. Stir in 1/2 Cup of the coconut. Whisk constantly over medium-high heat until mixture gets quite thick and begins to bubble.
5) Pour custard into a container with a tight fitting lid, place plastic wrap directly on the surface of the custard to prevent a skin from forming, then put the lid on the container.
6) Refrigerate until completely cold - I made this the day before and let it cool overnight.
Pour cooled custard into cooled crust. Top with whipped cream, and sprinkle with toasted coconut. Slice. Eat. Smile!