4/09/2019
Toasted Coconut Cream Pie
(for the pie crust)
1 cup flour
40g chilled unsalted butter, cut into 1" cubes
40g chilled vegetable shortening
1g salt
40 mL cold water
(for the filling)
2 eggs, separated
30g sugar
40mL milk
1 1/4 t unflavored gelatin
1 t vanilla extract
1/16 salt
1/16 cream of tartar
1 1/2 T sugar
1 cup whipping cream
2 T Cognac
(for the glaze and topping)
100g apricot preserves
20mL orange Liqueur
7/8 cup shredded coconut
[how to make]
(for the pie crust)
*In the food processor, blend the flour, butter, shortening and salt until mixture is crumbly, and pieces are the size of small peas.
*Add water and mix until dough comes clean from bowl and forms a ball.
*Flatten dough, and enclose it in plastic wrap.
*Place it in refrigerator for 30 minutes.
*Preheat oven to 400 degrees.
*Divide the dough into 4 equal pieces.
*Place dough on a lightly floured surface.
*Roll each dough into 6" circle and dust lightly with flour.
*Place rolling pin at edge of circle of dough. roll dough over rolling pin.
*Gently unroll dough from rolling pin onto a greased pie pan.
*Trim off excess dough, and pinch the rim to make an attractive edge.
*Prick the sides and bottom of pie shell with a fork.
*Set a piece of waxed paper on dough; cover it with weight beans.
*Bake in middle of oven for 25 minutes.
*Remove paper and beans, and return crust to oven until pastry is lightly browned about 5 minutes.
*Cool completely to room temperature before adding filling.
(for the glaze and topping)
*In a blender, combine the apricot preserves and orange liqueur, and puree until liquefied.
*Store the glaze in a jar in the refrigerator.
*Turn down the oven to 350 degrees.
*Spread coconut on cookie sheet, bake 5 to 6 minutes until lightly browned.
(for the filling)
*Place egg yolks and sugar in top of double boiler.
*Beat with electric hand mixer until lemon colored.
*Set over simmering water, cook 5 minutes, stirring constantly.
*Add milk and gelatin, stir until gelatin is completely dissolved.
*Remove from heat, pour into large bowl, add vanilla. Allow to cool.
*Beat egg whites until foamy, add salt and cream of tartar.
*Continue beating until soft peaks form.
*Add sugar, 1 T at a tie, and continue beating until peaks are stiff and shiny.
*Fold into yolk mixture.
*Whip cream until soft peaks from, add Cognac and beat until stiff.
*Fold into egg mixture.
(for finishing)
*After painting baked pastry shell with apricot glaze, spoon in filling.
*Refrigerate until firm.
*Sprinkle pie with toasted coconut.
-makes 4 individual pies-
Note: I adapted the recipe from "The Best of Bon Appetit".
(for the pie crust)
1 cup flour
40g chilled unsalted butter, cut into 1" cubes
40g chilled vegetable shortening
1g salt
40 mL cold water
(for the filling)
2 eggs, separated
30g sugar
40mL milk
1 1/4 t unflavored gelatin
1 t vanilla extract
1/16 salt
1/16 cream of tartar
1 1/2 T sugar
1 cup whipping cream
2 T Cognac
(for the glaze and topping)
100g apricot preserves
20mL orange Liqueur
7/8 cup shredded coconut
[how to make]
(for the pie crust)
*In the food processor, blend the flour, butter, shortening and salt until mixture is crumbly, and pieces are the size of small peas.
*Add water and mix until dough comes clean from bowl and forms a ball.
*Flatten dough, and enclose it in plastic wrap.
*Place it in refrigerator for 30 minutes.
*Preheat oven to 400 degrees.
*Divide the dough into 4 equal pieces.
*Place dough on a lightly floured surface.
*Roll each dough into 6" circle and dust lightly with flour.
*Place rolling pin at edge of circle of dough. roll dough over rolling pin.
*Gently unroll dough from rolling pin onto a greased pie pan.
*Trim off excess dough, and pinch the rim to make an attractive edge.
*Prick the sides and bottom of pie shell with a fork.
*Set a piece of waxed paper on dough; cover it with weight beans.
*Bake in middle of oven for 25 minutes.
*Remove paper and beans, and return crust to oven until pastry is lightly browned about 5 minutes.
*Cool completely to room temperature before adding filling.
(for the glaze and topping)
*In a blender, combine the apricot preserves and orange liqueur, and puree until liquefied.
*Store the glaze in a jar in the refrigerator.
*Turn down the oven to 350 degrees.
*Spread coconut on cookie sheet, bake 5 to 6 minutes until lightly browned.
(for the filling)
*Place egg yolks and sugar in top of double boiler.
*Beat with electric hand mixer until lemon colored.
*Set over simmering water, cook 5 minutes, stirring constantly.
*Add milk and gelatin, stir until gelatin is completely dissolved.
*Remove from heat, pour into large bowl, add vanilla. Allow to cool.
*Beat egg whites until foamy, add salt and cream of tartar.
*Continue beating until soft peaks form.
*Add sugar, 1 T at a tie, and continue beating until peaks are stiff and shiny.
*Fold into yolk mixture.
*Whip cream until soft peaks from, add Cognac and beat until stiff.
*Fold into egg mixture.
(for finishing)
*After painting baked pastry shell with apricot glaze, spoon in filling.
*Refrigerate until firm.
*Sprinkle pie with toasted coconut.
-makes 4 individual pies-
Note: I adapted the recipe from "The Best of Bon Appetit".
Labels: coconut cream pie recipe, individual pie recipe, pie recipe, toasted coconut cream pie recipe
