|House of Pies ain't got nothing on us!!!|
|I'm seriously buying this book (and moving to Boston to become best friends with this baker and eat at her bakery every day until I have to be wheeled out because I've lost the ability to use my legs).|
From Flour by Joanne Chang
Servings: 9" pie
|Add the well toasted coconut|
Pâte sucrée (recipe found here)
1 14 oz can coconut milk
1/2 cup milk
2/3 cup granulated sugar
1/3 cup cake flour
4 egg yolks
1 1/2 tsp vanilla extract
1/2 tsp kosher salt
3/4 cup sweetened shredded coconut, toasted
Lime Whipped Cream
1 1/4 cups heavy cream
1-2 tsp grated lime zest
3 tbsp powdered sugar
1 tbsp cornstarch
1/4 cup sweetened shredded coconut, toasted
|I call this the pie in its tadpole state.|
- Make the crust as described in the linked recipe. Set aside.
- Heat the cream and lime zest together in a small saucepan and bring to just a boil. Remove from heat and refrigerate overnight.
- Scald the coconut milk and cow type milk in a medium saucepan over medium-high heat (remember scalding means the edges start to bubble but the liquid isn't boiling).
- While waiting for the milks to scald, whisk the granulated sugar and flour together in a small bowl (this is key or it will clump later).
- Whisk the egg and egg yolks together in a separate bowl then slowly whisk in the sugar-flour mix until a thick paste forms.
- Slowly pour the scalded milk into the egg mixture in intervals while whisking constantly. Once it's completely incorporated, return to the saucepan and cook over medium heat while continuously whisking until it thickens and reaches a boil (about 5 minutes). You'll known when it's boiling because it will start to blub blub (it totally did just like the book described).
- Once it blub blubs, whisk vigorously for 30 seconds.
- Immediately strain the mixture and mix in the vanilla, salt and 3/4 cup toasted coconut.
- Pour your filling into the baked pie shell and refrigerate uncovered for 4 hours or until the filling is set.
- Once the pie is ready, whip the zest-cream mixture, powdered sugar and cornstarch until stiff peaks form.
- Spread the whipped ream over the pie and decorate with toasted coconut.
- Come to the realization that it's too much work to try to make actual designs with the coconut and resign yourself to eating the pie immediately.
- Realize it was totally the right decision.
|You put the lime in the coconut (Come on. You knew it was coming).|
Despite only existing as some zest in the whipped cream, the lime was actually the strongest flavor in the entire pie. It went nicely with the creaminess of the coconut filling to yield one truly refreshing pie. Unfortunately, the coconut was a little muted (aside from the garnish), so I would definitely try to find a way to accentuate it more next time. Despite this minor quibble, I have to say that this is exactly what I think of when I imagine a cream pie (which I probably do 3-4 times a day once I'm done picturing cupcakes and waffles).
|My sightline as I prepared to pounce.|
|Our streak of ugly slices stays alive! (It took two slices and some prettying up to show something that wasn't just whipped cream.)|
|Abbie licks her lips in anticipation of fresh pie.|