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Thursday, February 19

Coconut cream pie II

Coconut milk, unsweetened
¼ cup +
1 ¼ cups
Gelatin, unflavored powder
1 teaspoon
Cream, heavy
½ cup +
1 ½ cups
Sugar, granulated
1/3 cup +
1 tablespoon
Corn syrup
1 ½ tablespoons
Salt, kosher
¼ teaspoon +
¼ teaspoon +
½ teaspoon
Vanilla bean, split, seeds scraped
2 ½ tablespoons
2 tablespoons
Cream of coconut, sweetened
¼ cup +
2 tablespoons
Nilla Wafer cookies, crushed
3 cups
Coconut, shredded, sweetened
½ cup
1 tablespoon
Sugar, turbinado
1 tablespoon
Butter, unsalted, melted
2 tablespoons +
5 tablespoons
Coconut chips, toasted
  1. In a small bowl, whisk ¼ cup coconut milk with the gelatin. 
  2. In a medium saucepan, combine the remaining 1 ¼ cups coconut milk with ½ cup cream. 
  3. Add 1/3 cup sugar, corn syrup, ¼ teaspoon salt, and the vanilla bean and its seeds; bring just to a simmer over moderately high heat. 
  4. Whisk together the cornstarch and water, then whisk into the coconut milk mixture; bring to a boil then simmer, whisking constantly until thickened, about 3 minutes. 
  5. Remove from the heat, and whisk in the gelatin mixture until dissolved, then whisk in the 2 tablespoons butter and ¼ cup coconut cream. 
  6. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. 
  7. Press a sheet of plastic wrap directly on the surface of the filling, and let cool, then refrigerate until well chilled, about 1 hour. 
  8. Preheat to 325°F. 
  9. In a food processor, pulse the cookies with shredded coconut, flour, 1 tablespoon granulated sugar, turbinado sugar, ½ teaspoon salt, and 5 tablespoons butter. 
  10. Transfer the crumbs to a 9-inch metal pie plate. 
  11. Press the crumbs evenly over the bottom and up the sides, forming a ¼-inch edge over the rim of the pie plate. 
  12. Bake the crust for 10 to 12 minutes, rotating halfway through baking, until dry and lightly browned; let cool. 
  13. In a large bowl, using an electric mixer, beat 1 ½ cups cream, 2 tablespoons cream of coconut, and ¼ teaspoon salt until firm. 
  14. Fold one-third of the whipped cream into the filling until no streaks remain. 
  15. Spread the filling into the crust. 
  16. Mound the whipped cream on top and refrigerate the pie for at least 2 hours. 
  17. Garnish with toasted coconut chips before serving. 
Notes: Good pie, but this one is better according to my tastebuds.
Recipe from Food&Wine Magazine, March 2015.

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