COCONUT CREAM PIE

COCONUT CREAM PIE
Ingredients

Pie Dough

• ½ cup cold butter, cut into small cubes
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 5-6 tablespoons cold water
• Coconut cream pie filling
• 2/3 cup sugar
• ¼ cup cornstarch
• 1 13.5-ounce can coconut milk (Full fat)
• ½ cup half and half
• 4 egg yolk
• 1 ¼ cups of sweetened coconut flakes
• 2 tablespoon of butter
• 1 ½ teaspoon of vanilla extract
• 1 ⅓ cups of whip cream
• ¼ cup of powdered sugar
• 1 ¼ teaspoon maize Optionally see comments
• ⅓ cup toasted coconut

Instructions

Mix butter, flour and salt. Using a pastry blender, cut the butter until it is very crumbly. Add cold water a few tablespoons at a time and stir with a fork until the dough comes together. Form into a disk, wrap in cling film and chill for at least 2 hours or overnight.On a lightly floured surface, gently roll the pie dough into a 12-inch circle. Fold the pie dough or roll it around the rolling pin to fit it into the pie pan. Carefully place it in the cake pan, trimming the edge about 1 inch above the edge, tucking the excess along the edge and fluting. Refrigerate the base for several hours.

Preheat oven to 375 degrees.Cover the pie crust with aluminum foil and fill with pie weights, rice, beans or sugar. Bake for 15 minutes. Remove from the oven and carefully remove the weights and aluminum foil. Using a fork, poke holes all over the bottom of the crust. Place back in the oven and bake for another 15 minutes or until the bottom is golden brown.In a medium saucepan, stir together sugar, cornstarch, coconut milk and half. Bring to a boil over medium heat and cook, stirring frequently, for 2 minutes. Reduce the heat to low and, in a separate bowl, beat the egg yolks. Add 2-3 tablespoons of the hot mixture to the 4 egg yolks and mix well. Repeat the process several times until the yolks are warmed through.Slowly stir the egg yolk mixture into the hot pudding mixture. Increase the heat to medium and cook for 2 minutes, stirring constantly.

SIUTE

Remove from heat and add coconut, butter and vanilla. Pour into the cooled cake batter and cover with cling film directly on the surface of the pudding. Chill in the refrigerator for at least 3 hours and up to overnight.Place 1/3 cup coconut in a large skillet over medium-low heat. Cook until almost golden brown, stirring frequently.
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar on medium-high speed until soft peaks form. Slowly add the cornstarch and vanilla and continue beating until stiff peaks form. Remove plastic wrap from chilled cake and gently spread or spread over top of cake.Sprinkle with the cooled toasted coconut.

Notes

For best results use very cold butter.
Add enough water to form a ball of dough that will not crumble when separated. Too much water makes the dough sticky, resulting in a tough, chewy crust. Too little water causes the dough to fall apart and crack during processing.
Form a disk and wrap it with transparent foil.Pro tip! It is important to let the cake batter chill for at least a few hours to overnight. Relaxes gluten, makes rolling easier and limits shrinkage during cooking.
Be careful when rolling out the crust, working from the center outward, rotating the dough as you go.
Always fold the pie dough or roll it out on the rolling pin before placing it in the pie pan to avoid stretching the dough.

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