4 Coconut Cream Pie
So, I am trying to get my baking business off the ground once we move. I made this INCREDIBLY delicious and beautiful pie for my boss's birthday. I have been taking some of my creations to work so that I can get my work out there and have a small customer base. The people at Fry's already know that I make decadent desserts and that I love to cook and bake. All I have to do now is get that first customer and I will get going. :-)
This was a tiny bit labor intensive, but it was soooo worth it. There is coconut in every single part of the pie, from the crust to the whipped cream. This recipe is adapted from a recipe that Foodista had on her blog a while back. This pie was raved about by everyone that came anywhere near it. It is also not something I would suggest eating on a regular basis as it is "a wee bit" heavy.
4 COCONUT CREAM PIE
For The Coconut Pastry Cream
2 cups milk
2 cups sweetened shredded coconut
1 1/2 tsp high quality vanilla extract
2 large eggs
1/2 cup plus 2 tablespoons sugar
For the Piecrust
1 1 package coconut bar cookies
1/4 cup cold unsalted butter, cut into small pieces
1/4 cup shredded coconut
2 teaspoons sugar
1-5 tablespoons of cold water
For the Cream
2 cups heavy cream, chilled
1/2 cup creme de coconut (often found on the Mexican aisle)
1/4 cup sugar
1 teaspoon pure vanilla extract
2 ounces unsweetened "chip" or large-shred coconut (about 11/2 cups) or sweetened shredded coconut
1. To make piecrust, begin by putting 1/2 package of coconut cookies, coconut, butter, and sugar into food processor and blending until well combined and crumbly. If mixture does not seem to be wet enough add water 1 tablespoon at a time. Then remove mixture and press into pie plate. Crimp edges with fingers for design or leave with no design. Cover with foil. Put in 400 degree preheated oven. Cook for 10-12 minutes to dry and form. Remove foil from pie crust and cook additional 3-5 minutes to crisp.
2. To make the pastry cream, combine the milk, coconut, and vanilla extract in a medium saucepan. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
3. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by slowly pouring a small amount of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-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 melts. 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. The pastry cream will thicken as it cools.
4. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream, coconut cream, 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 just use a spoon and scoop onto pie.
5. For the garnish, preheat the oven to 350°F. Spread the coconut chips 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.