Saturday, November 29, 2008

Coconut Dream Pie

1 recipe 9" pie crust (use your favorite), baked & cooled
2 1/2 cups milk
1/2 cup half & half
1 pint heavy cream
1/2 cup cream of coconut
2 tsp vanilla
1 tsp coconut extract
2 cups coconut, toasted (350*f oven for 7-10 min)
8 egg yolks
1/3 cup cornstarch
2 tbsp melted butter
1/2 cup sugar
2 ounces chocolate, chopped

In a small dish, melt chocolate in the microwave, stirring until smooth. "Paint" the chocolate all over the inside of the baked pie crust. This will not only make a decadent addition to your pie, it will keep the crust crisp and flaky after it's filled! Sprinkle with 1/4 cup of the toasted coconut, and allow chocolate to set.

Next, make your filling. Beat the egg yolks with the sugar until pale yellow in color, and fluffy. Add cornstarch and melted butter, mix to combine. Heat milk and half & half to scalding, and whisk in vanilla, coconut extract, and cream of coconut. Slowly add to the egg yolks, with mixer on low (or while whisking). Return to the pan over med heat until it reaches a full boil. Cook 1 minute, and remove from heat. Press through a fine mesh strainer to remove any lumps, cover with plastic wrap (directly on the custard), and chill. It will seem very thick, but don't worry, that's deliberate! When it is completely cooled, whip 1 cup of the heavy cream to soft peaks, and fold into the custard until well combined. Next, fold in 3/4 cup of the toasted coconut. Gently scoop into the pie crust; cover and chill.

Just before serving, whip remaining heavy cream, adding 1 tbsp sugar when it reaches soft peaks. Spread over custard, and top with remaining toasted coconut. Serve chilled.

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