Wednesday, June 3, 2009

Coconut Cream Pie Old Fashioned













Coconut Cream Pie Old Fashioned A little extra work..... and its worth it....you'll be in heaven!

Toast Coconut first set aside....see instructions below***
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 toasted**
2 teaspoons vanilla extract or French Vanilla Liqueur... Godiva
(I pour more over the top after chilling, about 1 tablespoon.....
1 tablespoon butter
1 (9-inch) baked pie shell recipe below
1/3 cup toasted coconut Whipped cream( real heavy cream), for topping

Directions:
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 put 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.
Note
*** To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally. To serve, top with toasted coconut and top of whipped cream
.

Pie shell: 2 cups all-purpose flour, plus more for surface 1 tablespoon sugar 1 teaspoon salt 3/4 cup solid vegetable shortening 6 to 7 tablespoons ice cold water 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. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.
Post a Comment