This past Monday was a holiday which left me with ample time to putz around the kitchen a think up something to do. Pinterest surfing and cookbook perusing lead me in different directions and I ended up craving a pie and gnocchi. With a whole day to cook I decided to make both, but I only have a picture of the Coconut Cream Pie.
from A Southern Grace
Crust
1 ¼ cup all purpose flour
1 ¼ cup all purpose flour
¼ cup whole wheat flour
1 tbsp sugar
1 tbsp sugar
½ tsp salt
6 tbsp chilled unsalted butter, cut into small pieces
3 tbsp chilled solid vegetable shortening, cut into small pieces
4 tbsp ice water, more if needed
Filling
½ cup sugar
2 large eggs
1 large egg yolk
3 tbsp all purpose flour
½ cup whole milk (Don’t use skim or low fat. You really need thick milk in order for it to come together.)
1 cup heavy cream
1 ½ cups sweetened flaked coconut
1 tsp vanilla extract
¼ tsp coconut extract
Topping
½ cup sweetened flaked coconut, for garnish (optional)
1 ¼ cups chilled whipping cream
2 tbsp sugar
6 tbsp chilled unsalted butter, cut into small pieces
3 tbsp chilled solid vegetable shortening, cut into small pieces
4 tbsp ice water, more if needed
Filling
½ cup sugar
2 large eggs
1 large egg yolk
3 tbsp all purpose flour
½ cup whole milk (Don’t use skim or low fat. You really need thick milk in order for it to come together.)
1 cup heavy cream
1 ½ cups sweetened flaked coconut
1 tsp vanilla extract
¼ tsp coconut extract
Topping
½ cup sweetened flaked coconut, for garnish (optional)
1 ¼ cups chilled whipping cream
2 tbsp sugar
Crust
Blend flour, sugar, and salt in food processor.
Add butter and shortening, cut in until mixture resembles coarse meal.
Add 4 tbsp ice water over mixture.
Process just until moist clumps form, adding more ice water in small amounts if dough is dry.
Gather dough into ball, flatten into disk, wrap in plastic, and chill 1 hour.
Roll the dough out on floured surface or between 2 sheets of plastic wrap to 14-inch round.
Roll the dough out on floured surface or between 2 sheets of plastic wrap to 14-inch round.
Transfer dough to 9-inch glass pie dish.
Decorate your edges however you fancy and pierce all over with fork.
Freeze crust for 15 minutes.
Preheat oven to 375°F.
Preheat oven to 375°F.
Line crust with aluminum foil and fill with dried beans (or pie weights if you’re Martha Stewart).
Bake for 20 minutes.
Remove beans and foil and bake until golden and set, about 10 more minutes and set to cool.
Filling
Whisk ½ cup sugar, eggs, egg yolk, and flour in medium bowl.
Filling
Whisk ½ cup sugar, eggs, egg yolk, and flour in medium bowl.
In a medium saucepan, bring milk, cream, and coconut to simmer over medium heat.
Once simmering, gradually add ½-1 cup of hot milk mixture to egg mixture, whisking constantly. This is to prevent the eggs from scrambling.
Return to same saucepan and cook until pastry cream thickens and boils, stirring constantly, for about 4 minutes. This should be thick.
Remove from heat and add the vanilla and coconut extracts.
Transfer pastry cream to medium bowl, press plastic wrap directly onto surface to prevent formation of skin.
Chill until cold, at least 2 hours or up to 1 day. Transfer filling to crust, cover and let chill.
Topping
(Toasting and adding the coconut is option. I didn’t do so but don’t let that stop you.)
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
Using an electric mixer, beat the cream and sugar in medium bowl until peaks form. Spread whipped cream all over top of filling.
Using an electric mixer, beat the cream and sugar in medium bowl until peaks form. Spread whipped cream all over top of filling.
Sprinkle with toasted coconut.
And that’s one tasty coconut cream pie! I was really please with the result! Enjoy!
