Saturday, October 21, 2006

Coconut Cream Pie

G is back, and so the kitchen is open for business again. I wanted to make him one of his favorite desserts, so I decided on Coconut cream pie. I used the recipe from "the Joy of Cooking", which is my personal bible of food. I've given up looking to recipes for pie crust, however, since after you've made so many of them, your hands just know what to do.

Coconut Cream Pie
(recipe adapted from The Joy of Cooking)
1 1/4 cup all-purpose flour
1/2 cup cold butter
pinch salt
1 tb granulated sugar
about 1 1/2 tb water* (drop by drop)

1. Mix the dry ingredients together with a fork.
2. Cut the butter into small cubes with a sharp knife. Combine with the dry ingredients.
3. Using your fingertips or a pastry cutter, blend the butter into the flour mixture. Once there are no large clumps of butter left, rub the flour together for about 1 mintue. You will notice a slight almond colour.
4. Stir in the water a few drops at a time. It is important not to add too much water. I find it is best to use your hands through the entire process, even mixing in the water. You can squeeze the dough together to avoid over-mixing. Once a dough is formed, turn it out onto a flour surface and roll out to 1/4 inch thick. Place in a floured pie tin.
5. Poke the pie with a fork, and bake in a 375 degree oven for approximately 30 minutes, using pie weights or beans. Remove the weights for the final ten mintues.

Cream Filling:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
5 large egg yolks
3 tb butter
1 tsp vanilla
1 tsp coconut extract
1 cup toasted, sweetened coconut
1 1/2 cups 35 % cream
2 tb superfine or powered sugar

1. Combine sugar, cornstarch, and salt in a medium sized pot. Whisk together.
2. Slowly whisk in the milk.
3. Add the egg yolks and whisk well, until there are no yellow streaks.
4. Place the pot on medium heat and bring just to the simmer. Whisk the mixture well, as it thickens.
5. Remove from heat, and scape the sides down. Mix until smooth.
6. Return to the heat and whisk constantly for 1 minute.
7. Remove from the heat and stir in the butter, vannila and coconut extract.
8. Stir in the toasted coconut.
9. Pour into baked pie shell, and chill.
10. Whip the cream and sugar together until stiff peaks are formed. Spoon cream onto chilled custard.


sher said...

Boy, G is pretty darn lucky--that pie looks FABULOUS! I would bet it gets eaten up pretty fast. Well, it would if I was around it. :):)

Johnboy said...

Sarah -

I don't know if you'll even get this but I wanted you to know I used your (Joy of Cooking adaptation) pie recipe... THANKS! Finding this saved the day.

While I was here, I perused some of your entries for the past couple of years... a good read... you strike me as a woman who, though you've been through some definite rough spots, is able to weather those times and keep on smiling. That's an inspiration to others... more than you probably realize.

Thanks for posting your recipe. I was divorced in late 2007 and wanted desperately to do my costomary holiday baking... coconut cream pie being a favorite... but didn't want to hit my ex up for the recipe. Yours is very similar to what I have used in previous years.

Well, I'm off to a Thanksgiving party, pie in hand... take care!

John Terry