Comfort Dessert
Eileen Palermo
No Comment
Coconut Cream Pie
Serves 12
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Ingredients
  1. GINGERSNAP CRUST
  2. 3/4 cup plus 1/3 cup unsalted butter or vegetable shortening
  3. 1 cup golden brown sugar
  4. 1/4 cup fancy molasses
  5. 1 large egg
  6. 2 1/4 cups all purpose flour
  7. 2 tsp baking soda
  8. 1/2 tsp salt
  9. 1 tsp ground ginger
  10. 1 tsp ground cinnamon
  11. 1/2 tsp ground cloves
  12. Sugar for coating
  13. COCONUT FILLING
  14. 2/3 cup sugar
  15. 2 1/2 tbsp cornstarch
  16. 1 tsp salt
  17. 2 1/4 cups coconut milk
  18. 2 large eggs
  19. 2 large egg yolks
  20. 1 tsp pure vanilla
  21. 2 tbsp unsalted butter
  22. 1 cup unsweetened coconut
  23. CREAM TOPPING
  24. 1 1/2 cups whipping cream
  25. 1/4 cup sugar
  26. 1 tbsp skim milk powder
  27. 1/2 cup unsweetened coconut toasted
Instructions
  1. GINGERSNAPS
  2. Preheat oven to 375 Fahrenheit degrees. Cream butter and sugar together until smooth. Stir in fancy molasses and beat in egg.
  3. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended.
  4. Shape spoonfuls of dough into balls and roll in sugar.
  5. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand.
  6. Bake for 10-12 minutes, until edges are lightly browned and remove from baking sheet to cool.
  7. CRUST
  8. Grind cooled cookies finely and measure out 2 1/4 cups of crumbs. Melt remaining 1/3 cup of butter and stir into crumbs. Press into a 9" pie pan and chill until ready to fill.
  9. FILLING
  10. Stir sugar, cornstarch and salt together in a heavy-bottomed sauce pot. Whisk in coconut milk, whole eggs and egg yolks.
  11. Heat custard on low heat, whisking constantly for five minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about five more minutes.
  12. Remove from heat and strain. Stir in vanilla, butter and coconut and stir until butter has melted.
  13. Pour immediately into chilled pie shell, let cool on the counter for fifteen minutes, then chill completely before topping with cream, at least four hours.
  14. TOPPING
  15. Whip cream to a medium peak and whisk in sugar and skim milk powder (the skim milk powder stabilizes the cream). Top coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish.
Notes
  1. May be made with a regular pastry crust.
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Coconut Cream Pie

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