Coconut Cream Pie


I've never been a big fan of coconut desserts. Coconut is usually chewy in an annoying way, and it's dry.  No thanks.  But for his birthday, a family member requested a coconut cream pie.  I considered a lot of different recipes, but I finally settled on Martha Stewart's Coconut Cream Pie recipe.  Martha uses dried coconut as a garnish, not in the filling. The flavor of the coconut comes from coconut milk in this recipe.  There's also a nice addition with a thin layer of chocolate between the crust and the custard coconut filling reminiscent of an Almond Joy.  I was pleasantly surprised by this pie, and coconut has been promoted in my book. 

Coconut Cream Pie
Makes one 9 inch pie

1 large egg, lightly beat, plus 4 large egg yolks
3 cups canned unsweetened coconut milk
2/3 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
2 ounces semisweet chocolate
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 recipe Pate Brisee (click here for recipe)

Preheat oven to 375.  On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick.  Fit dough into a 9-inch pie plate.  Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around.  Fold under overhand so it extends slightly beyond edge of pie plate.  Crimp edge as desired.  Prick dough all over with a fork.  Brush rim of dough with a beaten egg.  Chill pie shell until firm, about 30 minutes.

Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang.  Fill with pie weights or dried beans.  Bake until edges of crust just turn golden, 15 to 20 minutes.  Remove parchment and pie weights.  Return crust to oven, and continue baking until golden all over 15 to 20 minutes more.  Place pie shell on a wire rack to cool completely.  Reduce oven temperature to 325 degrees.

Prepare an ice bath; set aside.  In a bowl, lightly whisk egg yolks; set aside.  In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt.  Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of hot-milk mixture (about 1 cup)into egg yolks; whisk in remaining milk mixture.  Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes.  Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming.  Set in ice bath until completely chilled, 30 to 35 minutes.  (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)

Melt chocolate in the top of a double broiler or a heatproof bowl set over a pan of simmering water, or melt in the microwave.  Stir until smooth, and set aside until cool to touch, stirring occasionally.

Using a pastry brush, coat the inside of cooled crust with melted chocolate.  Place in refregerator or freezer until firm to touch, about 10 minutes.

Fill crust with coconut custard, spreading evenly.  In the bowl of an electric mixer, combine cream and cofectioners' sugar; beat until soft peaks form.  Spread whipped cream on top of custard.  Refrigerate pie at least 3 hours before serving.  Garnish with toasted coconut and chocolate shavings just before serving.


Source:  Martha Stewart



Mom said...

Yummy. Thanks Jen.

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