Coconut Cream Pie.

Coconut Cream Pie

Inspired by Tartine 

Crust

1 ¼ cups flour
¼ teaspoon salt
4 tablespoons Crisco or other vegetable shortening, frozen, (it will still be soft)
4 tablespoons unsalted butter, extremely cold
2 oz. vodka
2 tablespoons ice cold water

1. Pulse flour and salt in a food processor until combined. Add the Crisco in chunks and pulse until mixture resembles sand.

2. Add butter in chunks and pulse 3-4 times, barely at all. Add the vodka and pulse a couple times. Add the water and pulse a couple times, just until the dough comes together. There should still be pea-sized butter chunks.

3. Turn the dough out and shape into a disk. Wrap in plastic wrap and let chill at least 1 hour, or over night.

Caramel

½ cup white sugar
2 tablespoons water
1 tablespoon light corn syrup

1 tablespoon unsalted butter
2 tablespoon cream
1 tablespoon sour cream
Pinch fleur de sel
Splash pure vanilla extract

1. Combine white sugar, water, and corn syrup in a medium saucepan over high heat and stir until sugar is dissolved. Bring to a boil and boil, without stirring, until caramel is a deep amber in color, about 10-12 minutes. Immediately remove from heat.

2. Being extremely careful, whisk in the butter, cream, and sour cream. Mixture will steam violently! Whisk in the fleur de sel and vanilla. Return to heat if caramel is clumpy and whisk until smooth. Let cool completely. Refrigerate, covered, if assembling pie at a later date.

Coconut Custard

1 cup whole milk
1 cup coconut milk
1 teaspoon pure vanilla extract

4 large egg yolks
¼ cup white sugar
2 tablespoons cornstarch
Pinch salt

1. Heat milks and vanilla extract in a large saucepan to just before a boil. Whisk together yolks, sugar, cornstarch, and salt.

2. Whisk a bit of the hot milk mixture into the yolks to temper, and then slowly whisk in the rest of the milk.

3. Return custard to the saucepan and cook over medium heat until mixture boils, stirring constantly with a wooden spoon. Strain custard through a fine mesh sieve into a bowl and cover with plastic wrap, pressing onto the surface of the custard. Refrigerate until firm, about six hours or overnight.

Assembly

¼ cup bittersweet chocolate, chopped

¾ cup heavy whipping cream
2 tablespoons white sugar
Splash pure vanilla extract
1 tablespoon coconut milk

Bittersweet chocolate curls

1. Preheat oven to 375 degrees Fahrenheit. Remove crust dough from rerigerator and turn out onto a floured surface. Roll to fit a standard glass pie dish. Crimp eggs. Prick crust with a fork and line crust with foil. Fill with baking beans and bake for 20 minutes. Remove beans and foil and continue to bake until crust is golden brown, about an additional 15-20 minutes.

2. Add chopped chocolate to the pie crust and let the heat of the crust melt the chocolate. Spread the chocolate all over the crust bottom and sides, making sure to cover everything. Let the crust and the chocolate cool and harden completely.

3. Spread the caramel in the bottom of the chocolate-coast crust, then spread the custard over the caramel. Cover with plastic wrap pressed onto the surface of the custard, and refrigerate while preparing the whipped cream.

4. Combine the whipping cream, sugar, vanilla, and coconut milk in a large mixing bowl. Whip using a handheld mixer until the cream holds stiff peaks. Spread the cream over the coconut custard in the pie, artfully peaking the cream. Garnish with chocolate curls. Serve immediately, or refrigerate until ready to eat.

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