Coconut Cream Pie
(for crust)
1 1/2 sups all purpose flour
1 T sugar
1/2 t salt
6 T chilled unsalted butter, cut into 1/2" pieces
3 T chilled soled vegetable shortening, cut into 1/2" pieces
4 T (or more) ice water
(for filling)
1/2 cup sugar
2 large eggs
1 large egg yolk
2 T all purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1 t vanilla extract
1/8 t coconut extract
(for topping)
2/3 cup sweetened flaked coconut
1 1/4 cups heavy whipping cream
2 T sugar
1/8 t coconut extract
>how to make<
(for crust)
*Blend flour, sugar, and salt in processor.
*Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.
*Drizzle 4 T ice water over mixture.
*Using on/off turns, process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
*gather dough into ball, flatten into disk.
*Wrap in plastic.
:Chill 1 hour.
*Roll out dough between 2 sheets of plastic warp to 13" round.
*Transfer dough to 9" diameter glass pie dish.
*Fold overhang under.
*Crimp edges decoratively.
*Pierce bottom of crust all over with fork.
*Freeze crust 15 minutes.
*Preheat oven to 375 degrees.
*Line crust with aluminum foil.
*Fill with pie weights or dried beans.
*Bake 20 minutes.
*Remove weights and foil.
*Bake until golden and se, about 10 minutes Cool.
(for filling)
*Whisk sugar, eggs, egg yolk, and flour in medium bowl.
*Bring milk and coconut to simmer in medium saucepan over medium heat
*Gradually add hot milk mixture to egg mixture, whisking constantly.
*Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes.
*Remove from heat.
*Mix in vanilla and coconut extracts.
*transfer pastry cream to medium bowl.
*Press plastic wrap directly onto surface to prevent skin from forming.
*Chill until cold, at least 2 hours and up to 1 day.
*Transfer filling to crust.
*Cover; chill overnight.
(for topping)
*Meanwhile toast coconut in heavy small skillet over medium heat until light golden, stirring often, about 3 minutes. Cool completely.
*Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form.
*Spread whipped cream all over top of filling.
*Sprinkle evenly with toasted coconut.
*Serve cold.
-makes 8-
Note: I found this recipe in "bon appetit desserts".
Labels: coconut cream pie recipe, pie recipe