Text 11861, 141 rader
Skriven 2014-04-07 05:25:00 av Dave Drum (75150.cooking)
     Kommentar till en text av Fred A Ball
Ärende: 3.1416  #2
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Toasted Coconut Cream Pie - Pt 1
 Categories: Pies, Desserts, Pastry
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/3 c  All-purpose flour
      2 ts Granulated sugar
    1/2 ts Salt
    1/2 c  Cold unsalted butter; in sm
           - pieces
      4 tb Cold water; as needed

MMMMM--------------------------FILLING-------------------------------
  2 1/4 c  Unsweetened coconut milk
    2/3 c  Granulated sugar
      4 lg Egg yolks
      3 tb All-purpose flour
      2 tb Cornstarch
        pn Salt
      2 tb Unsalted butter; room temp
    3/4 c  + 2 tb shredded unsweetened
           - dried coconut; toasted
    3/4 ts Pure vanilla extract
      1 c  Heavy (whipping) cream
      2 tb Confectioners' sugar
 
  This is the quintessential coconut cream pie-it has lots of
  coconut flavor and a very creamy texture. This is best
  served on the day it is made so the crust is still crisp,
  but you can make the pastry cream a day ahead, whisk in the
  whipped cream a couple of hours before serving, and then put
  it together at the last minute. Swirl the whipped cream
  decoratively on top, if you like.
  
  To make the crust: Whisk together the flour, sugar, and salt
  in a medium bowl. Cut in the butter with a pastry blender or
  two knives used scissors-fashion until the butter is the
  size of small peas. Sprinkle 1 tablespoon of the water over
  the mixture, stirring with a fork to moisten it evenly.
  Continue adding water until the dough just begins to come
  together when a small bit is pressed between your fingers;
  do not overwork the dough. Press the dough together into a
  ball and knead lightly. Shape the dough into a disk, wrap in
  wax paper, and refrigerate for at least 30 minutes, or for
  up to 2 days.
  
  Position a rack in the middle of the oven and preheat the
  oven to 425øF/218øC.
  
  Roll out the dough on a lightly floured surface to a 12"
  to 13" round. Transfer the dough to a 9" glass pie plate
  and gently press the pastry against the bottom and up the
  sides of the plate. Turn the overhang under and crimp the
  edges. Prick the bottom and sides of the shell with a
  fork.
  
  Line the pie shell with a piece of heavy-duty aluminum foil,
  pressing it snugly into the bottom and against the sides,
  and fill with uncooked rice or beans. Bake the crust for 12
  minutes. Remove the foil and rice and bake for 8 to 10
  minutes longer, or until the crust is golden brown. Let cool
  to room temperature on a wire rack.
  
  To make the filling: Bring the coconut milk just to a boil
  in a large heavy saucepan over medium heat. Remove the pan
  from the heat and cover to keep warm.
  
  Beat the sugar and egg yolks with an electric mixer on
  medium-high speed in a large deep bowl until very thick and
  pale and the volume has increased at least three times.
  Reduce the speed to medium and beat in the flour,
  cornstarch, and salt, scraping down the sides of the bowl as
  necessary. While beating, gradually pour in the warm coconut
  milk. Return the mixture to the saucepan and cook over
  medium-high heat, whisking constantly, until it comes to a
  boil and thickens, then boil for 1 minute, whisking
  constantly. Remove the pan from the heat, add the butter,
  and whisk until melted. Add 3/4 cup of the coconut and 1/2
  teaspoon of the vanilla.
  
  CONTINUED in Pt 2
  
  by Lori Longbotham; Luscious Coconut Desserts
  
  Epicurious | April 2010
  
  Yield: Serves 8 to 10
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Toasted Coconut Cream Pie - Pt 2
 Categories: Pies, Desserts, Pastry
      Yield: 6 servings
 
           CONTINUED from Part 1
 
  Transfer the pastry cream to bowl and let cool to room
  temperature, whisking occasionally Cover the surface with
  plastic wrap to prevent a skin from forming and refrigerate
  for about 2 hours, until thoroughly chilled and set, or for
  up to 1 day.
  
  Beat the heavy cream with the confectioners' sugar with an
  electric mixer on medium-high speed in a large deep bowl
  until it holds stiff peaks when the beaters are lifted. Beat
  in the remaining vanilla. With a rubber spatula, fold about
  one-quarter of the whipped cream into the pastry cream.
  
  Transfer the pastry cream to the crust and smooth the top
  with a small offset spatula. Spread the remaining whipped
  cream over the top with the clean offset spatula.
  Refrigerate for at least 30 minutes, or for up to 4 hours,
  before serving.
  
  Sprinkle the top of the pie with the remaining toasted
  coconut. Serve cut into wedges.
  
  by Lori Longbotham; Luscious Coconut Desserts
  
  Epicurious | April 2010
  
  Yield: Serves 8 to 10
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
  
MMMMM

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