Wednesday, June 29, 2011

Toasted Coconut Cream Pie with Lime Whipped Cream

Hi Ya'll!! Okay, so I know I'm a horrible blogger.. I promised this recipe forever ago..
I got this recipe from the Flour cookbook. The only thing I changed from the book recipe was the pie crust.. I suck at making pie crust.. or any crust for that matter.. So I used a store bought graham cracker crust. It was super yummy with the graham cracker crust!

I am not going to include the pie crust recipe, since I did not use it. If you would like the recipe, email me and I will send it to you!

This pie was super yummy with the lime whipped cream! I made one for us and then had to make another one, a few days later, for my in laws when they came to visit. It was a huge hit!

Also, this pie takes some time. So be prepared! You have to let the lime part sit over night and the filling needs to chill for a few hours before putting the whipped cream on.. But it is so worth it!

Toasted Coconut Cream Pie with Lime Whipped Cream:
1 ¼ cups heavy cream
zest of ½ lime
1 can unsweetened coconut milk
( I could not find canned coconut milk so I just used the coconut milk you find with the regular milk in the dairy section..)
½ cup milk
2/3 cup sugar
1/3 cup cake flour
1 egg
4 egg yolks
¼ teaspoon vanilla
½ teaspoon salt
1 cup lightly toasted coconut, divided
1 tablespoon cornstarch
3 tablespoons confectioners sugar

In a small saucepan, heat the cream with the lime zest until it just comes to a boil.  Remove from heat, pour limey cream into a small airtight container, and refrigerate overnight.

In a medium saucepan combine coconut milk and milk, heat until it just comes to a boil.  Combine sugar and flour in a small bowl and whisk to combine (combining sugar and flour together keeps the flour from clumping up when you whisk it into the eggs.)  Whisk together egg and egg yolks in medium bowl and slowly whisk in sugar/flour.  Using a small ladle, ladle in a little of the hot milk mixture into the egg/sugar mixture and whisk it in; continue adding the hot milk to the egg/sugar mixture until it is all combined. 

Pour mixture back into the saucepan and place on stove over medium heat.  Whisk vigorously and continuously for 4-5 minutes until mixture thickens and comes to a boil. Make sure you get your whisk into the corners of the saucepan and make sure you are scraping the bottom at all times.  First the mixture will be thin and frothy; as it gets hotter and the eggs start to cook it will get thicker and start to steam.  Eventually it will start to boil – but because you will be whisking continuously and because the mixture will be so thick it will be hard for you to know when it’s boiling.  Stop whisking for a few seconds once the mixture becomes thick and watch the surface of the custard to see if it starts to blub up.  It will go blub blub and that’s when you know it’s come to a boil.  Once the custard has come to a boil, whisk even more vigorously for 30 seconds.  Immediately take the custard off of the stove and pour it through a fine strainer into a pitcher or bowl.  Whisk in vanilla, salt, and ¾ cup toasted coconut.  Pour filling into  pie shell and let cool until filling is set, at least four hours.

Strain limey cream to remove lime zest.  By hand or using a stand mixer with a whisk attachment, whip cream with cornstarch and confectioners sugar until it holds firm peaks.  Pile the whipped cream filling directly on top of the coconut filling, spreading the whipped cream out to the edge of the pie.  Decorate the pie with ¼ cup toasted coconut.

Eat and Enjoy!


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