Thursday, December 15, 2011

Coconut Cream Pie

 I made this pie for Thanksgiving... besides Pecan, Coconut Cream Pie is my second favorite. I love the homemade custard filling that this recipe has. I also made homemade whipped cream and garnished with toasted Coconut and white chocolate shavings. YUM!

Coconut Cream Pie
2 cups milk or half and half
1-1/2 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
2 large eggs
1/2 cup plus 2 Tablespoons granulated sugar
3 Tablespoons all -purpose flour
1/4 cup (1/2 stick) butter, softened

1-9 inch pre-baked pie crust
Whipped Cream
Toasted coconut

Combine the milk and coconut in a medium saucepan. Cook and stir over medium heat until mixture almost comes to a boil (it will start to bubble slightly around the edges).
In a large bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by slowly pouring about 1/3 cup of the scalded milk into the egg mixture while whisking briskly. Then add the warmed egg mixture to the saucepan of milk and coconut. Add the vanilla and coconut extract and continue to whisk and cook over medium heat until mixture begins to bubble. Then cook for about another 4 to 5 minutes until the pastry cream is thick.
Remove saucepan from heat, add the butter and whisk until it melts.
Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionallly until it's cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools. When completly cold fill the pre-baked pie shell with it, smoothing the surface. Top with Whipped Cream and garnish with toasted coconut and white chocolate shavings.

Whipped Cream

1-1/2 cups Heavy cream
1/3 to 1/2 cup powdered sugar
1 teaspoon pure Vanilla extract
1/4 teaspoon coconut extract

I chill the bowl to my mixer and the beaters in the freezer for 30 mins. before whipping the cream, this makes it whip faster.
Pour your cream into the chilled mixing bowl, and beat on high for a few minutes or until stiff peaks form when the beaters are lifted out and they stay there. (watch this close, you don't want to make butter)
Then add the powdered sugar, Vanilla, and coconut extract, whip together just to incorporate the sugar and flavorings.
You can top your pie with whipped cream before serving by putting into a decorator bag and making whatever design you desire on top (like I did) and then garnish with toasted coconut (toast according to directions on the back of the bag) or put a dollop of whipped cream on each piece when serving!
Enjoy!

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