All this time I have been busy baking, trying different recipes. I thought of sharing this nice creamy and cool recipe for this hot summer(that is, if it is as hot as is in my country).
Coconut Cream Pie
Pre-baked Pie Crust Recipe:
Whipped Cream: Put your mixing bowl and beaters in the freezer for 15 minutes. Then beat the whipping cream, vanilla and sugar till stiff peaks form. Spread or use piping bag to decorate your pie.
I don't own this website but I often like trying from this website. It's tested and trusted website for bakers!
Coconut Cream Pie
Pre-baked Pie Crust Recipe:
1 1/4 cups (170 grams) all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated white sugar
6 tablespoons (85 grams) cold unsalted butter, diced
2 tablespoons (28 grams) cold shortening (or lard), diced
2-4 tablespoons ice cold water
Coconut Cream Filling:
1 cup (240 ml) whole milk, divided
1 1/2 cups (360 ml) unsweetened coconut milk
4 large yolks
2/3 cup (165 grams) granulated white sugar
1/4 cup (35 grams) cornstarch(corn flour)
1/4 teaspoon salt
2 tablespoons (28 grams) butter, diced
1 teaspoon pure vanilla extract
Whipped Cream:
1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)
1 tablespoon confectioners (powdered or icing) sugar, or to taste
1/2 teaspoon pure vanilla extract
Prebaked Pie Crust:In a food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and shortening and process (using the pulse button), until the mixture is crumbly (resembles coarse meal). Pour the ice water, one tablespoon at a time, through the feed tube, and process (pulse) just until the dough is moistened and starts to clump together when pinched (it should not be a solid ball of dough). Turn the dough out onto your counter and gather into a ball. Flatten into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for about 30 - 60 minutes, or until firm enough to roll out.(The pastry can be refrigerated for a few days or frozen for a month. If frozen, defrost in the refrigerator overnight before using.)
On a lightly floured surface, roll out the pastry to fit a 8 or 9 inch (20 to 23 cm) pie or tart pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center outwards). When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, and unroll onto the top of your pie pan. Lightly press the pastry onto the bottom and up the sides of the pan. Trim and flute the edges of the pastry.
Cover and chill the pie crust while you preheat the oven to 425 degrees F (215 degrees C).Remove the pie crust from the refrigerator and prick the bottom of the crust with the tines of a fork. Next, lightly butter (or spray with a non stick vegetable spray) a large round of parchment paper or aluminum foil, and place it, buttered side down, onto the pie crust. Fill with pie weights, beans, or rice and bake the crust for about 15 minutes or until the sides of the pastry have started to brown. Remove from oven, remove the parchment and weights. Reduce the oven temperature to 375 degree F (190 degree C) and continue to bake the crust for about 10 more minutes or until the pastry is dry and lightly browned. Remove from oven. If you want to seal the crust, lightly beat one large egg white with a pinch of salt. Then, with a pastry brush, brush the hot crust with a thin coat of the beaten egg white. Let the crust cool.
Preheat the oven to 350 degrees F (180 degrees C). Place the dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. Watch carefully and stir the coconut a few times so it bakes evenly. Remove from oven and let cool before using.
Coconut Cream Filling:In a medium-sized saucepan bring the milk (minus 1/4 cup (60 ml)) and the coconut milk just to boiling (bubbles form around the outside edge of saucepan.)
Preheat the oven to 350 degrees F (180 degrees C). Place the dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. Watch carefully and stir the coconut a few times so it bakes evenly. Remove from oven and let cool before using.
Coconut Cream Filling:In a medium-sized saucepan bring the milk (minus 1/4 cup (60 ml)) and the coconut milk just to boiling (bubbles form around the outside edge of saucepan.)
Meanwhile, in a heatproof bowl, whisk the egg yolks with the remaining 1/4 cup (60 ml) milk. In another small bowl whisk the sugar with the cornstarch (corn flour) and salt. Add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and, whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. (If you do get a few pieces of cooked egg, pour through a strainer.) Then pour the mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. Continue to whisk for another 30 - 60 seconds or just until it becomes thick. (The filling starts out quite thin but will thicken as it cooks. When it comes to a boil it may be a little lumpy. Stir vigorously and the lumps with smooth out.) Remove from heat and immediately whisk in the butter, vanilla extract and rum (if using). Gently stir in 1 cup (240 ml) of the toasted coconut. Pour into the baked and cooled pastry crust, cover with plastic wrap, and refrigerate for 3-4 hours (or overnight) or until firm.
Whipped Cream: Put your mixing bowl and beaters in the freezer for 15 minutes. Then beat the whipping cream, vanilla and sugar till stiff peaks form. Spread or use piping bag to decorate your pie.
I don't own this website but I often like trying from this website. It's tested and trusted website for bakers!
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