Triple Coconut Cream Pie Crust Food

COCONUT CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.
• Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.
• Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

TRIPLE THREAT COCONUT CREAM PIE

Steps:

• For Pie Shell:
• Process flour, salt, sugar and coconut together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about five to seven one-second pulses.
• Using fork, mix sour cream and ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for two 1-second pulses. Repeat with remaining sour cream mixture.
• Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 teaspoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, two to three one-second pulses.
• Flatten into 4-inch disk; wrap in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling. You may also place wrapped disks in freezer bags and refrigerate for up to two days, or freeze up to six months. Simply bring to a pliable (but cold!) temperature before rolling out.
• Place in 9-inch pie plate, trim and flute edges, and cover with foil. Fill foil to top rim with pie weights or dry beans.
• Blind bake pie shell at 400F for 20 minutes. Remove from oven, reduce temperature to 350°F Remove pie weights and foil, and bake at 350F an additional 10-20 minutes, or until shell is golden brown--not just "blonde." Let cool completely.
• For Filling:.
• Bring the coconut milk, milk, coconut, vanilla bean, 1/3 Cup sugar and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar.
• When the mixture reaches a simmer, whisk the egg yolks to break them up, then whisk in the remaining 1/3 Cup sugar and cornstarch until well combined and no lumps remain.
• Gradually whisk the simmering liquid into the yolk mixture to temper it, and then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Vanilla bean can be discarded at this time.
• Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds.
• Off the heat, whisk in the coconut extract (and vanilla if you're subbing) and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.
• For the topping:.
• When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla and rum, if using. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the toasted flaked coconut and shaved chocolate over the whipped cream. Serve.

COCONUT CREAM PIE FROM COOKS ILLUSTRATED

Steps:

• Crust:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and 2 tablespoons of sugar to fine crumbs, eighteen to twenty 1 second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.
• Empty crumbs into 9" glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature.
• Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves.
• Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.
• Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.).
• Off heat, whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
• Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
• Variation:.
• Banana-Caramel Coconut Cream Pie:.
• Follow above recipe through crust making. While crust cools, bring 1/2 cup sugar and 3 tbsp water to boil over high heat in small heavy bottomed saucepan. Cook until dark amber, 5-8 minutes, occasionally swirling pan once sugar begins to color.
• Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in 2 tbsp unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.
• When caramel is cool, peel 2 slightly underripe, medium bananas (5-6 oz. each); slice each crosswise into 3/8" rounds. Arrange slices in single layer on top of caramel; set aside.
• Continue with remainder of original recipe, adding 2 teaspoons of dark rum to filling along with butter and vanilla.

THE BEST COCONUT CREAM PIE

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.