Scrape custard into chilled pie crust and smooth top. Whisk occasionally until custard is cool, about 3 minutes. Set bowl inside another large bowl of ice water. Whisk strained custard until oil is incorporated and mixture is glossy and smooth. Immediately scrape custard into sieve and use a spatula to press mixture into bowl with oil pluck out vanilla pod. Cook over medium heat, whisking constantly, until foam has subsided and custard holds the marks of the whisk, about 2 minutes. Go back to whisking milk mixture in saucepan, then slowly pour tempered egg mixture into saucepan. Whisking constantly, slowly pour about ½ cup hot milk mixture into egg mixture. kosher salt, and ½ cup sugar in another medium bowl until pale and thickens, about 1 minute. Meanwhile, briskly whisk 1 large egg, 4 large egg yolks, 3 Tbsp. Add 1 cup half-and-half and bring to a gentle simmer. Bring to a simmer over medium heat and cook, stirring occasionally, until coconut milk is reduced to about 1 cup, 10–15 minutes. Add vanilla pod and one 13.5-ounce can unsweetened coconut milk, shaken. Scrape vanilla seeds from 1 vanilla bean, split lengthwise, into a heavy medium saucepan. virgin coconut oil, room temperature, in a medium bowl and set a fine-mesh sieve over top set aside. Rewarm over low heat before pouring into pie crust. Transfer to an airtight container and chill. Cover with plastic and chill.ĭo Ahead: Caramel can be made 4 days ahead. Let caramel cool in pan, then scrape into cooled crust and use an offset spatula to spread in an even layer. Morton’s kosher salt and reserved ½ cup toasted coconut. virgin coconut oil, melted, until mixture is smooth, then fold in ½ tsp. Return saucepan to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Remove from heat and carefully pour in ¼ cup heavy cream, stirring to combine (caramel will sputter and seize up, but don’t worry). Continue to cook, swirling saucepan (do not stir), until caramel is dark amber, about 30 seconds longer. Sprinkle another layer of sugar over and cook, stirring to incorporate granular sugar into melted sugar with a heatproof spatula, until melted, another minute or so. Cook, undisturbed, over medium heat until mostly melted, about 3 minutes. Sprinkle a thin, even layer of sugar into a small heavy saucepan. Let cool, wrap in plastic, and store at room temperature, or freeze up to 2 weeks. Let cool.ĭo Ahead: Crust can be baked 1 day ahead. Place pan on a rimmed baking sheet and bake until crust is set and edges are brown, 12–18 minutes. Transfer mixture to pie plate and press firmly and evenly up sides and across the bottom. Do not overprocess you should have fine crumbs that are the texture of wet sand. With the motor running, stream in ¼ cup (½ stick) unsalted butter, melted, cooled, followed by 1 large egg yolk. kosher salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. graham crackers (about 7), lightly crushed, 2 Tbsp. Set aside ½ cup toasted coconut for the coconut caramel. Arrange 1¼ cups unsweetened finely shredded coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes let cool. But, since you will have a few egg whites left over, you could easily make meringue instead: Whisk the egg whites with a bit of sugar to stiff peaks, mound the meringue on top of the pie, and don’t forget to toast it.įor more custard pies, check out our Banana Cream Pie, Extremadura Almond Pie, Key Lime Pie, or Milk and Honey Pie recipes. Sweetened whipped cream is our ideal topper for coconut cream pie. If you’d rather use vanilla extract, whisk in 1 Tbsp. To amp up the flavor, Claire steeps a whole vanilla bean in half-and-half, giving this pie filling a richer mouthfeel than ones that use whole milk. Save the creamy coconut filling for the day of serving. The caramel, which adds that signature Samoa chew, can be made up to four days in advance. Bundled in plastic wrap, the pie shell can be left at room temperature for a day, or frozen in the pie plate for up to two weeks. Start with the homemade pie crust, which comes together in a food processor and gets a brief blind bake for toasty crunch. (Catch former BA editor Claire Saffitz making the pie here.) It’s easy to see why this is one of our favorite pies.īecause of its many elements, prepping this pie is best approached in stages. There’s toasted coconut in the quick-and-easy graham cracker crust, coconut oil in the caramel, coconut milk in the custard, and big pieces of flaked coconut to top it all off. It’s crunchy, caramelly, creamy, and positively jam-packed with coconut flavor. Think of this coconut cream pie recipe as a Samoa cookie in pie form.
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