Coconut Cream PiePosted: February 28, 2012
Yesterday at the grocery I spent rather a long time in the baking aisle. I wanted a packet of dried coconut – very finely hashed. Thinking in French of “flocons de coconut,” I looked for “flakes.” You can’t get smaller than a “flake,” I thought; and for my coconut cream pie, only the shortest, finest pieces would do. Cream fillings need to be smooth, not rocky.
What I found in the baking aisle was a whole coconut section. There was “medium dried coconut,” which looked the same as the “flaked”; and then there was “shredded,” which seemed exactly like the “medium.” I stood there, put on the spot by clever coconut producers, who hoped I would buy all three types – just to be safe. Luckily, I can see through clear plastic, and after a closer examination (some shaking of the bags), I realized there wasn’t a significant difference in cut or size of the coconut in any of them. I ended up choosing “flaked,” because that’s all I had wanted in the first place; also because “shredded” just sounds unpleasant
This is my latest recipe. Works great with any sweet tooth.
• 1 cup flour
• 6 tablespoons unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
Mix together the flour, sugar, and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough cold water to make a smooth dough, about 3 tablespoons. Cover and chill for 30 minutes.
Roll the dough and line a 9 inch pie pan. Cook in the oven at 350F for 15-20 minutes.
• 1 1/2 cup milk
• 1/2 cup heavy cream
• 1/3 cup flour
• 1/2 cup sugar
• 2 eggs
• 1 cup sweetened, flaked coconut
• 1/2 teaspoon vanilla
• pinch of salt
In a bowl mix together the eggs, sugar and salt.
In a saucepan, on low heat, bring the milk and cream to a simmer. Whisk in the flour a little at a time. Stir constantly for 2 minutes.
Add the eggs and sugar mixture and simmer for another 2 minutes, whisking to avoid clumps. Remove from heat and add the coconut and vanilla. Let cool for about 15 minutes.
Pour into the baked pie crust. Cover and let cool in the fridge for a couple of hours. Once it’s chilled, top with the whipped cream and the toasted coconut.
• 1 1/2 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
In a large bowl, mix all the ingredients. Whisk until you have a nice, thick cream. You can use an electric mixer.
• 1/2 cup flaked coconut
Put in a pan and in the oven at 350°F for 5-10 minutes or until browned, shaking the pan occasionally.