Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps all purpose flour; 0 teaspoons coconut extract; 1 large egg yolk; 2 larges eggs; 4 Tbsps (or more) ice water; 1 teaspoons salt; 3 Tbsps chilled solid vegetable shortening, cut into small pieces; 2 Tbsps sugar; 158 milliliters sweetened flaked coconut; 6 Tbsps chilled unsalted butter, cut into small pieces; 1 teaspoon vanilla extract; 296 milliliters chilled whipping cream; 355 milliliters whole milk

Need a vegetarian dessert? Coconut Cream Pie could be a tremendous recipe to try. One serving contains 353 calories, 5g of protein, and 32g of fat. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of solid vegetable shortening, salt, coconut, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Blend flour, sugar, and salt in processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.

Ingredients you will need

Shortening

Butter

Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Ingredients you will need

Water

Dough

Wrap

Roll out dough between 2 sheets of plastic wrap to 14-inch round.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Ingredients you will need

Crust

Dough

Equipment you will use

Pie Form

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake 20 minutes.

Equipment you will use

Oven

Remove weights and foil.

Equipment you will use

Aluminum Foil

Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap.

Ingredients you will need

Crust

Wrap

Equipment you will use

Plastic Wrap

Oven

Let stand at room temperature.)

Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes.

Ingredients you will need

Pastry Cream

Egg Yolk

Coconut

All Purpose Flour

Sugar

Egg

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Remove from heat.

Mix in vanilla and coconut extracts.

Ingredients you will need

Coconut

Vanilla

Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day.

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Transfer filling to crust. Cover; chill overnight.

Ingredients you will need

Crust

Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Ingredients you will need

Coconut