Home Party Dessert Recipe
3/30/2015
Triple Coconut Cream Pie
(for 9" pie shell)
1 cup plus 2 T all purpose flour
1/2 cup sweetened shredded coconut
1/2 cup cold unsalted butter, cut into 1/2" dice
2 t sugar
1/4 t kosher salt
1/3 cup ice water, or more as needed
(for coconut pastry cream)
2 cups milk
2 cups sweetened shreded coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 T sugar
3 T all purpose flour
1/4 cup unsalted butter, softened
(for topping)
2 1/2 cups heavy cream, chilled
1/3 cup sugar
1 t pure vanilla exract
(for garnish)
1 1/2 cups sweetened shredded coconut
2 oz white chocolate curls
>how to make<
(for pie shell)
*In a food processor, combine the flour, coconut, diced butter, sugar, and salt.
*Pulse to form coarse crumbs.
*Gradually add the water, a tablespoon at a time, pulsing esch time.
*Use only as much water as is needed for the dough to hold together when gently pressed between your fingers. (The dough will not form a ball or even clump together in the processor.)
*Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it.
*Pull the plastic wrap around the dough, forcing it into a rough flattened round with the pressure of the plastic wrap.
*Chill for 30 minutes to an hour before rolling.
*To roll out the dough, unwrap the round of coconut dough and put it on a lightly floured work board.
*Flour the rolling pin and your hands.
*Roll the dough out into a circle about 1/8" thick.
*Lift the dough with a board scraper occasionally to check that it is not sticking and add more flour if it seems abojut to stick.
*Trim to a 12" to 13" circle.
*Transfer the rolled dough to a 9" pie pan.
*Ease the dough loosely and gently into the pan.
*Trim the dough under along the rim pf the pie pan and use your finger to flute the edge.
*Chill the unbaked pie shell at least an hour before baking.
*When your ready to bake the piecrust, preheat the oven to 400 degrees.
*Place a sheet of aluminum foil or parchment paper in the pie shell and fill with dreied beans.
*Bake the piecrust until the pastry rim is golden, 20 to 25 minutes.
*Remove the pie pan from the oven.
*Remove the foil and beans and return the piecrust to the oven.
*Bake until the bottom of the crust has golden brown patches, 10 to 12 minutes.
*Remove from the oven and allow to cool before filling.
(for pastry cream)
*Combine the milk and coconut in a medium saucepan.
*Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture.
*Place the saucepan over medium high heat and stir occasionally until the mixture almost comes to a boil.
*In a bowl, whisk together the eggs, sugar, and flour until well comboined.
*Temper the eggs by pouring a small amount of the scaled milk into the egg mixture while whisking.
*Then add the warmed egg mixture to the saucepan of milk and coconut.
*Whisk over midium high heat until the pastry cream thickens and begins to bubble.
*Keep whisking until the mixture is very thick, 4 to 5 minutes more.
*Remove the saucepan from the heat.
*Add the butter and whisk until it meles.
*Remove and discard the vanilla pod.
*Transfer the pastry cream to a bowl and place it over a bowl of ice water.
*Stir occasionally until it is 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.
*When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
(for topping)
*In an electric mixer with the whisk whip the heavy cream with the sugar and vanilla on medium speed.
*Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape.
*Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.
(for garnish)
*Preheat the oven to 350 degrees.
*Spread the coconut flakes on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes.
*Sprinke them with white chocolate curls.
-makes 8-
Note: This recipe was found in "Tom Douglas' Seattle Kitchen".
(for 9" pie shell)
1 cup plus 2 T all purpose flour
1/2 cup sweetened shredded coconut
1/2 cup cold unsalted butter, cut into 1/2" dice
2 t sugar
1/4 t kosher salt
1/3 cup ice water, or more as needed
(for coconut pastry cream)
2 cups milk
2 cups sweetened shreded coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 T sugar
3 T all purpose flour
1/4 cup unsalted butter, softened
(for topping)
2 1/2 cups heavy cream, chilled
1/3 cup sugar
1 t pure vanilla exract
(for garnish)
1 1/2 cups sweetened shredded coconut
2 oz white chocolate curls
>how to make<
(for pie shell)
*In a food processor, combine the flour, coconut, diced butter, sugar, and salt.
*Pulse to form coarse crumbs.
*Gradually add the water, a tablespoon at a time, pulsing esch time.
*Use only as much water as is needed for the dough to hold together when gently pressed between your fingers. (The dough will not form a ball or even clump together in the processor.)
*Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it.
*Pull the plastic wrap around the dough, forcing it into a rough flattened round with the pressure of the plastic wrap.
*Chill for 30 minutes to an hour before rolling.
*To roll out the dough, unwrap the round of coconut dough and put it on a lightly floured work board.
*Flour the rolling pin and your hands.
*Roll the dough out into a circle about 1/8" thick.
*Lift the dough with a board scraper occasionally to check that it is not sticking and add more flour if it seems abojut to stick.
*Trim to a 12" to 13" circle.
*Transfer the rolled dough to a 9" pie pan.
*Ease the dough loosely and gently into the pan.
*Trim the dough under along the rim pf the pie pan and use your finger to flute the edge.
*Chill the unbaked pie shell at least an hour before baking.
*When your ready to bake the piecrust, preheat the oven to 400 degrees.
*Place a sheet of aluminum foil or parchment paper in the pie shell and fill with dreied beans.
*Bake the piecrust until the pastry rim is golden, 20 to 25 minutes.
*Remove the pie pan from the oven.
*Remove the foil and beans and return the piecrust to the oven.
*Bake until the bottom of the crust has golden brown patches, 10 to 12 minutes.
*Remove from the oven and allow to cool before filling.
(for pastry cream)
*Combine the milk and coconut in a medium saucepan.
*Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture.
*Place the saucepan over medium high heat and stir occasionally until the mixture almost comes to a boil.
*In a bowl, whisk together the eggs, sugar, and flour until well comboined.
*Temper the eggs by pouring a small amount of the scaled milk into the egg mixture while whisking.
*Then add the warmed egg mixture to the saucepan of milk and coconut.
*Whisk over midium high heat until the pastry cream thickens and begins to bubble.
*Keep whisking until the mixture is very thick, 4 to 5 minutes more.
*Remove the saucepan from the heat.
*Add the butter and whisk until it meles.
*Remove and discard the vanilla pod.
*Transfer the pastry cream to a bowl and place it over a bowl of ice water.
*Stir occasionally until it is 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.
*When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
(for topping)
*In an electric mixer with the whisk whip the heavy cream with the sugar and vanilla on medium speed.
*Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape.
*Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.
(for garnish)
*Preheat the oven to 350 degrees.
*Spread the coconut flakes on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes.
*Sprinke them with white chocolate curls.
-makes 8-
Note: This recipe was found in "Tom Douglas' Seattle Kitchen".
Labels: coconut cream pie recipe, coconut pastry cream recipe, coconut recipe, Cream pie recipe, pie recipe
3/15/2015
German Chocolate Torte
(for cake)
6oz sweet chocolate
1 stick unsalted butter
1 1/2 cups granulated sugar
6 eggs, at room temperature
1 t vanilla extract
1 1/4 cups sifted all purpose flour
1 cup ground pecans
1 t salt
1/4 t baking soda
3/4 cup buttermilk
(for frosting)
4 oz sweet chocolate
1 cup heavy cream
1 t vanilla extract
8 oz shredded coconut, lightly toasted
1 cup chopped pecans
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and flour a 10 1/4" x 15" baking pan.
*Melt the chocolate and butter together over hot water.
*Set aside to cool.
*Place the sugar, eggs, and vanilla in the bowl of a mixer and beat at medium speed for 12 minutes.
*The eggs should be very pale and should form wide ribbons when the beaters are raised.
*While eggs are beating, sift together flour, pecans, salt, and soda.
*Alternately add the buttermilk and the chocolate mixture to the dry ingredients, then carefully fold int he beaten eggs until everything is just mixed.
*Pour the batter into the prepared pan and bake for around 30 minutes or until a cake tester comes out clean.
*Cool the cake on a cake rack.
*When cake is completely cold, cut in half across the width, and turn out the 2 halves.
*Place 1 layer on uyour cake platter.
*Set the other aside.
(for frosting)
*Melt the chocolate over warm water.
*Let the chocolate cool somewhat, then -- using an electric hand mixer -- slowly add the cream.
*Beat continuously until the mixture is as thick as whipped cream.
*Flavor with vanilla.
(finishing)
*Spread some of the filling on the bottom layer of the cake.
*Sprinkle on some toasted coconut and half the chopped pecans.
*Top with the remaining cake layer.
*Coat the cake with the chocolate cream mixture.
*Arrange a 1 1/2" wide border of toasted coconut around the top edge and into the sides of the cake.
*Fill the center with chopped pecans.
*Place cake in the refrigerator to chill until needed.
-makes 12 to 15 or more-
Note: I adapted this recipe from "The Joy of Chocolate".
(for cake)
6oz sweet chocolate
1 stick unsalted butter
1 1/2 cups granulated sugar
6 eggs, at room temperature
1 t vanilla extract
1 1/4 cups sifted all purpose flour
1 cup ground pecans
1 t salt
1/4 t baking soda
3/4 cup buttermilk
(for frosting)
4 oz sweet chocolate
1 cup heavy cream
1 t vanilla extract
8 oz shredded coconut, lightly toasted
1 cup chopped pecans
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and flour a 10 1/4" x 15" baking pan.
*Melt the chocolate and butter together over hot water.
*Set aside to cool.
*Place the sugar, eggs, and vanilla in the bowl of a mixer and beat at medium speed for 12 minutes.
*The eggs should be very pale and should form wide ribbons when the beaters are raised.
*While eggs are beating, sift together flour, pecans, salt, and soda.
*Alternately add the buttermilk and the chocolate mixture to the dry ingredients, then carefully fold int he beaten eggs until everything is just mixed.
*Pour the batter into the prepared pan and bake for around 30 minutes or until a cake tester comes out clean.
*Cool the cake on a cake rack.
*When cake is completely cold, cut in half across the width, and turn out the 2 halves.
*Place 1 layer on uyour cake platter.
*Set the other aside.
(for frosting)
*Melt the chocolate over warm water.
*Let the chocolate cool somewhat, then -- using an electric hand mixer -- slowly add the cream.
*Beat continuously until the mixture is as thick as whipped cream.
*Flavor with vanilla.
(finishing)
*Spread some of the filling on the bottom layer of the cake.
*Sprinkle on some toasted coconut and half the chopped pecans.
*Top with the remaining cake layer.
*Coat the cake with the chocolate cream mixture.
*Arrange a 1 1/2" wide border of toasted coconut around the top edge and into the sides of the cake.
*Fill the center with chopped pecans.
*Place cake in the refrigerator to chill until needed.
-makes 12 to 15 or more-
Note: I adapted this recipe from "The Joy of Chocolate".
Labels: Chocolate Torte recipe, German Chocolate Torte recipe, torte recipe
