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.
Buttermilk-Coconut Cream Pie
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.
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.
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.
No. 1
Prepare the Graham Cracker Pie Crust as directed.
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.
No. 3
Cover the surface directly with plastic wrap. Chill 12 hours.
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.
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.
No. 6
Garnish with the toasted coconut.
The Tune
“Misty” Sarah Vaughan
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
Comments are closed.