Double Coconut Cream Pie Loveless Cafe Food

DOUBLE COCONUT CREAM PIE

Steps:

• Preheat oven to 350°F and have ready your pie crust, already baked & cooled.
• Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
• Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
• Add milk and cream of coconut,whisking to combine.
• Cook over medium heat, stirring, until thickened and bubbly;.
• Cook another 2 minutes.
• Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
• Return the egg mixture to the pan, stirring constantly.
• Cook and stir until mixture is bubbly; cook an additional 2 minutes.
• Remove from heat, then stir in butter until melted.
• Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
• Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
• Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
• Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
• Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
• Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
• Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
• This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.

DOUBLE COCONUT CREAM PIE

Steps:

• For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly.
• Remove the saucepan from heat.
• In a bowl, beat the egg yolks with a fork.
• Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan.
• Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat.
• Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust.
• For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves.
• Immediately spread meringue over hot filling
• in piecrust, carefully sealing to edge of pastry to prevent shrinkage.
• Sprinkle the 1/4 cup coconut over the top.
• Bake the pie in a 350° oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator.
• Makes 8 servings.

DOUBLE COCONUT CREAM PIE - LOVELESS CAFE

Steps:

• To make the pie crust: Combine the water and vinegar and refrigerate to make sure it's extra chilled. Keeping everything cold and working quickly are the keys to flaky pie crust.
• Place the flour and salt in a mixing bowl and give it a good stir. Add the butter cubes, and using your fingers, a fork, or a pastry blender, break the butter up into the flour. You should end up with a coarse, gravel-like mixture. Add the water and vinegar mixture about a tablespoon at a time, stirring with a fork and your hands until the dough comes together.
• Cut the dough into two equal pieces, and shape them into round, flat disks. Wrap in plastic wrap and refrigerate for at least 30 minutes. This dough actually became hard as a rock in the refrigerator when I left it in overnight, and needed to thaw on the counter for a while, so you might not want to leave it in the refrigerator much longer than 30 minutes.
• You only need half of the dough for this pie crust, but I always make a full batch. That way I can keep half in the freezer and be able to make another pie, or a quiche, without as much work.
• To partially bake the pie crust, roll out one disk on a lightly floured surface to a circle about 1/8 of an inch thick. Wrap the crust around your rolling pin to transfer to a 9-inch pie plate. Carefully stretch the dough into the plate, pressing gently into the corners. Trim and crimp the edges, and place it in the refrigerator.
• Preheat the oven to 325°F Line the pie shell with parchment paper, and fill the pie sheet with pie weights or dried beans, then bake for about 20 minutes, or until the dough is dried, but not brown. Scoop out the pie weights and let the shell cool.
• To make the filling: Preheat the oven to 350°F Spread the coconut out on a baking sheet and toast for about 5 minutes, stirring once or twice. It'll burn easily, so keep an eye on it. Once it's golden brown, transfer the coconut to a plate to cool. Scatter all but 2 tablespoons of the coconut on the bottom of the partially baked pie shell.
• In a mixing bowl, whisk together the whole eggs, egg yolks, and vanilla. Gradually add the sugar and coconut milk, mixing until completely blended. Whisk in the heavy cream and the half and half, but don't beat too vigorously, as you don't want the custard to have bubbles. Gently pour the mixture into the pie shell over the toasted coconut.
• Bake the pie in the middle of the oven for 55 to 60 minutes. The filling will puff up around the edges, and the center should be firm. Remove from the oven and let cool completely, then cover and refrigerate until chilled.
• To make the whipped cream topping: Whip the cream with an electric mixer or stand mixer at medium speed until soft peaks form. Gradually beat in the sugar and vanilla and continue beating until stiff peaks form.
• Remove the chilled pie from the refrigerator, and mound the whipped cream on top, spreading it to the edges to make a slightly domed shaped. Garnish with the remaining toasted coconut, and serve chilled.

DOUBLE COCONUT CREAM PIE

Steps:

• 1. Let egg whites stand at room temp for 30 minutes.
• 2. Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
• 3. Stir in milk, cream of coconut and beaten egg yolks.
• 4. Cook and stir over medium heat until mixture begins to thicken.
• 5. Cook and stir for additional 2 minutes until thick and bubbly.
• 6. Stir in margarine or butter until melted.
• 7. Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
• 8. Pour hot filling into baked pie shell.
• 9. Meringue: Beat egg whites, 1/2 tsp vanilla and 1/4 tsp cream of tartar on medium speed of electric mixture until soft peaks form.
• 10. Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
• 11. Spread evenly over hot filling sealing the edge.
• 12. Sprinkle with 2 Tbsp coconut.
• 13. Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.

HUSH PUPPIES FROM THE LOVELESS CAFE

Steps:

• In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
• Stir in onions.
• Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
• Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375° on a deep-fry thermometer.
• Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes.
• Transfer to a paper-towel-lined plate.
• Serve immediately.

BLUEBERRY MUFFINS FROM THE LOVELESS CAFE

Steps:

• Preheat the oven to 375 degrees.
• Whisk the butter, sugar, salt, eggs, and vanilla together in a bowl.
• Sift the flour and baking powder into the butter mixture. Stir.
• Add the berries to the mix and gently fold a few times.
• Add the buttermilk and mix gently.
• Scoop out the dought into paper-lined muffin pans. Sprinkle with additional sugar if desired, and bake for 20 to 35 minutes, depending on the size of your muffin pans. This will make 12 standard sized muffins or 6 Texas sized muffins.

KITTENCAL'S BAKERY COCONUT CREAM PIE

Steps:

• In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
• In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
• Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
• Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
• Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
• Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
• In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
• Set 1-1/2 cups of the whipped cream aside to use for topping.
• Fold the remaining whipped cream into the cooled filling; spread into pie shell.
• Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
• Sprinkle with 2 tablespoons toasted coconut.
• Refrigerate for 1 hour, or until set or for up to 1 day.