Three Square Grill Coconut Cream Pie
Source of Recipe
chef David Barber, Three Square Grill
List of Ingredients
1 14-ounce can pure unsweetened coconut milk (lite coconut milk OK), not
coconut cream
11/2 cups milk
1 tablespoon vanilla
1/4 cup cornstarch (see note)
1 cup granulated sugar
1 cup unsweetened coconut, shredded or flaked (available in bulk section of
grocery or natural food stores)
6 tablespoons unsalted butter, softened
3 egg yolks
1 prebaked pie crust
Sweetened whipped cream
Toasted unsweetened or sweetened shredded coconut (garnish; see note) Recipe
In a 2-quart or larger saucepan, whisk together coconut milk, milk, vanilla,
cornstarch, sugar and coconut. In a medium heat-proof bowl, combine butter
and egg yolks; set aside. Heat coconut milk mixture over medium high,
stirring frequently, until it starts to boil. Remove from heat. Slowly add
half of hot coconut milk mixture to the butter and egg yolks, stirring
constantly. Pour this mixture into saucepan and bring to a boil over high
heat for 1 minute.
Transfer to clean bowl and let cool for 20 minutes. Pour into a pre-baked
pie shell, lay a piece of plastic wrap directly on the filling and
refrigerate for about 1 hour, until set.
To serve, pile a thick layer of freshly whipped cream over whole pie and
sprinkle with lots of toasted shredded coconut, or mound whipped cream on
slices and sprinkle with coconut. Note: This recipe makes a soft filling. If
you prefer a firmer texture, add an additional tablespoon of cornstarch.
Note: To toast coconut, heat in a dry skillet over medium heat until it
turns golden brown. Stir occasionally and be careful not to let it burn.
Makes one 9-inch pie
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