Coconut Cream Pie
It was the very first time of me having a coconut cream pie. And boy, oh, boy... was it ever good.
Enjoy!
| Category: | Sweets Cakes & Pies |
Ingredients
Filling
| 1 cup coconut, unsweetened, shredded |
| 3/4 cup white sugar |
| 1/2 cup Frankie's gluten-free all-purpose flour blend |
| 2 lg eggs |
| 1/4 tsp Kosher salt |
| 1 tsp vanilla extract |
Pastry
| 2 cups Frankie's gluten-free all-purpose flour blend |
| 142 g butter, unsalted, cold, cubed |
| 1/4 tsp Kosher salt |
| 2 lg eggs |
| 3/4 cups white sugar |
Whipping Cream Topping
| 1 cup 35% whipping cream |
| 1/4 cup white sugar |
Coconut Cream Pie Directions
Pre-heat your oven to: 350°F or 175°C
With a parchment paper lined baking sheet spread the coconut evenly and toast in the oven for 5 minutes or until golden brown. Make sure to stir the coconut at the half way point.
In a large pot combine the cream, sugar, flour, eggs and salt and whisk until well combined. Place on medium heat on the stove and whisk until the mixture thickens to coat the back of a spoon. If you stop whisking you may end up with scrambled eggs. This process takes about 8-12 minutes (depending on your stove).
Remove from heat and transfer to another container to allow it to cool. Cover with plastic wrap making sure that the wrap touches the filling so it doesn't create a skin on it.
Next, make the pie shell.
Combine all of the ingredients and mix really well. After a few minutes the mixture will come together and become a ball. Knead it for about 20-30 seconds more.
At this point if your dough is too soft to roll out and manipulate wrap it with plastic wrap and put it in the fridge for 30 minutes. Otherwise, roll the dough out on a clean, well floured surface. Roll the dough out to approximately 4-6mm or 1/4inch thickness. Lay the dough onto a pie plate. Trim and crimp the edges. You're going to need to blind bake this pie shell so place a piece of parchment paper on top of the dough and add some weights, like old dry beans, or pie weights. Bake in your oven at the pre-heated temperature stated above for approximately 12-15 minutes or until the edges are golden brown and the shell is fully cooked. Remove from oven when baked and allow to cool fully. Remove the pie weights and parchment paper.
When the shell is cool:
In a bowl combine whipping cream and sugar and whisk until stiff peaks form.
Take the coconut cream and evenly spread it into the pie shell. Next put the whipping cream on top and spread it evenly across the coconut cream. Finish by garnishing with the remaining toasted coconut.
Serve chilled and store in the fridge covered for up to a 5 days.
*NOTE: If you'd like to mimic this recipe, you're going to need Frankie's gluten-free all-purpose flour blend. It works great and will work cup-for-cup with nearly all of your recipes. You can order your own bags of it at: www.glutenfreefrankies.com or through Amazon, just search for "Frankie's Flour".
