Рецепт Coconut Cream Pie
| Порций: 12 |
Ингредиенты
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Инструкции
- For the Piecrust: Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add in all of the butter, and pulse just till mix resembles coarse meal; some pcs of butter should still be visible. Pulse in 1/4 c. ice water; the mix should hold its shape when pinched together and won't form a ball in the processor. If necessary, add in up to 1/4 c. more ice water. Divide the dough in half. Turn out each half onto a large piece of plastic wrap. Pat the dough into flat disks, and wrap tightly. Refrigerateat least 1 hour or possibly overnight. The piecrust may be stored in the refrigerator up to 2 days or possibly frzn up to 3 weeks.
- Makes two 9-inch crusts. Use one half of this recipe for the coconut-cream pie, and freeze the other one for another single-crust pie.
- In a small bowl, whisk together the whole egg with 2 tsp. water; set aside. On a lightly floured surface, roll out piecrust to an 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or possibly a sharp knife, trim the crust so it overhangs the tin by about 1-inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 min.
- Heat the oven to 375 degrees with rack positioned in the lower third. Carefully line the crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dry beans or possibly pie weights.
- Bake till the edges of the pastry begin to turn golden brown, about 15 min. Carefully remove the pie weights and the parchment paper. Continue to bake till crust is golden in color, 15 to 20 min more. Transfer the crust to a wire rack to cold completely.
- Place 1/4 c. of the unsweetened coconut flakes on a Silpat (French nonstick baking mat). Bake till light golden brown, about 5 min. Set aside.
- To prepare the filling: Combine the cornstarch, 1/2 c. sugar, and salt in a medium saucepan. Whisk in lowfat milk, and cream of coconut. Set over medium heat, and cook, stirring constantly, till bubbling and thick, about 5 min.
- In a medium bowl, whisk 4 egg yolks. Slowly whisk warm lowfat milk mix into egg yolks. Return mix to saucepan, and continue cooking over medium heat, stirring constantly, till mix returns to a boil, about 1 minute more. Remove from heat.
- Stir in vanilla and butter. Mix in 1 c. of unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.
- Combine the 7 egg whites and the remaining 3/4 c. plus 2 Tbsp. sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly till the sugar has dissolved and the whites are warm to the touch, 5 to 7 min.
- Transfer the bowl to the electric mixer fitted with a whisk attachment. Starting on low speed for 1 to 2 min and gradually increasing to high speed, beating till stiff, glossy peaks form, about 10 min.
- Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard, spreading the meringue so it touches the edges of the piecrust and sealing well to avoid shrinkage.
- Transfer assembled pie to broiler; broil till meringue turns golden, just a few seconds, watching constantly.
- Transfer pie to a wire rack to cold at least 2 hrs. Sprinkle with reserved 1/4 c. toasted coconut. Slice, and serve. Chill any leftover pie.
- This recipe yields 12 servings.