24 August, 2012

Coconut Cream Pie | The Times-Picayune

Coconut Cream Pie ingredients
Makes 8 servings
For filling:
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
3 Tbsp instant flour
1-1/2 cups whole milk
1-1/2 cups sweetened flaked coconut
1 tsp vanilla extract
1/8 tsp coconut extract
1 (9-inch) pie shell, baked and cooled

For topping:
2/3 cup dried coconut chips or sweetened flaked coconut
1-1/4 cups chilled whipping cream
1/4 cup confectioners' sugar
1/8 tsp coconut extract


Make the filling: Whisk the sugar, eggs, egg yolk, and flour in medium bowl.

Bring milk to simmer in medium saucepan over Medium heat. Add the hot milk to the egg mixture in a slow, steady stream, whisking constantly. Pour it all back into the saucepan; cook until the pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove the pan from the heat.

Force the pastry cream through a fine sieve into a glass or metal bowl. Stir in the coconut, vanilla extract, and coconut extract. Press a round of buttered wax paper or parchment paper directly onto the surface to prevent the formation of skin. Chill until cold, at least 2 hours and up to 1 day. Scrape the filling into the pie shell. Cover and chill overnight.

Make the topping: Toast the coconut in small heavy skillet over Medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Just before serving, and using an electric mixer, beat the cream and sugar in a bowl until it just holds stiff peaks; spoon on top of pie. Sprinkle evenly with toasted coconut. Can prepare up to 4 hours ahead; cover and refrigerate.

Serve cold.

View original recipe via The Times-Picayune.

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