Baking Classics: Coconut Cream Pie

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Baking Classics

The Technique

Coconut Cream Pie

Coconut Cream Pie is a welcome addition to any barbecue. Cool desserts that may be prepared well in advance makes a hostesses job easy while offering a reward when it comes time for dessert. Less than a 7-oz package of coconut will be needed in order to prepare the recipe. Since the egg whites will not be used, consider saving them for a batch of Coconut Macaroons or Almond Meringues. Learn how to make this iconic pie in your very own kitchen.

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makes 8 servings

Graham Cracker Pie Crust
1 cup granulated sugar, divided
4 Tbsp cornstarch
4 egg yolks
2 cups whole milk
1/3 cup whole buttermilk
1 1/3 cups sweetened flaked coconut
2 tsp vanilla extract
1 1/2 cups heavy whipping cream
Garnish: Toasted coconut

Prepare the Graham Cracker Pie Crust as directed. Meanwhile, whisk together 1/2 cup of the sugar & the cornstarch in a 3 quart saucepan. Whisk together the egg yolks, the milk & the buttermilk in a medium bowl. Gradually whisk the milk mixture into the sugar mixture, blending until well combined. Bring to a boil over medium heat, whisking constantly, for about 7 minutes. Cook, whisking constantly, for 1 minute or until thickened & velvety. Remove from the heat. Stir in the vanilla & the sweetened coconut. Pour the coconut filling into the prepared pie crust. Cover the surface directly with plastic wrap. Chill 12 hours. 

Beat the whipping cream & the remaining 1/2 cup sugar in the bowl of an electric stand mixer with the whip attachment until soft peaks form. Remove the plastic wrap from the pie. Spoon the whipped cream over the coconut filling or place it in a piping bag fit with a star tip & decorate the surface as desired. Garnish with the toasted coconut.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Coconut Cream Pie

Nothing finishes this classic pie better than adding a fresh design over the surface with the whipped cream & toasted coconut. Toasting large batches of coconut can be a real timesaver when preparing recipes. As you get further along in the process, steam will rise as you stir the mixture. This will be your indicator that the coconut is toasting more quickly so watch the coconut the last 3 minutes to make certain it doesn’t burn. Continue to stir the coconut once removed from the oven for about a minute as it will continue to toast on the hot pan & cool completely before using. Place any extra in a zip-top bag & store in the freezer up to 2 months, then use as needed for recipe applications.

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The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Prepare the Graham Cracker Pie Crust as directed.

Buttermilk-Coconut-Cream-Pie-Rebecca-Gordon-Pastry-Chef-Buttermilk-Lipstick-Publisher-Southern-Entertaining Techniques-Rebecca-Gordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 2

Meanwhile, whisk together 1/2 cup of the sugar & the cornstarch in a 3 quart saucepan. Whisk together the egg yolks, the milk & the buttermilk in a medium bowl. Gradually whisk the milk mixture into the sugar mixture, blending until well combined. Bring to a boil over medium heat, whisking constantly, for about 7 minutes. Cook, whisking constantly, for 1 minute or until thickened & velvety. Remove from the heat. Stir in the vanilla & the sweetened coconut. Pour the coconut filling into the prepared pie crust. 

Buttermilk-Coconut-Cream-Pie-Rebecca-Gordon-Pastry-Chef-Buttermilk-Lipstick-Publisher-Southern-Entertaining Techniques-Rebecca-Gordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 3

Cover the surface directly with plastic wrap. Chill 12 hours.

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No. 4

Beat the whipping cream & the remaining 1/2 cup sugar in the bowl of an electric stand mixer with the whip attachment until soft peaks form. Remove the plastic wrap from the pie. Spoon the whipped cream over the coconut filling or place it in a piping bag fit with a star tip & decorate the surface as desired. 

Buttermilk-Coconut-Cream-Pie-Rebecca-Gordon-Pastry-Chef-Buttermilk-Lipstick-Publisher-Southern-Entertaining Techniques-Rebecca-Gordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 5

Use a medium-size star tip for the best results. Pipe the design in a fluid up & down motion to achieve this particular look.

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No. 6

Garnish with the toasted coconut.

The Tune
“Misty” Sarah Vaughan

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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