![]() Transfer to an airtight container and chill. Cover with plastic and chill.ĭo Ahead: Caramel can be made 4 days ahead. Let caramel cool in pan, then scrape into cooled crust and use an offset spatula to spread in an even layer. Stir in oil until mixture is smooth, then fold in salt and reserved ½ cup toasted coconut. Return saucepan to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Remove from heat and carefully pour in cream, stirring to combine (caramel will sputter and seize up, but don’t worry). Continue to cook, swirling saucepan (do not stir), until caramel is dark amber, about 30 seconds longer. Sprinkle another layer of sugar over and cook, stirring to incorporate granular sugar into melted sugar with a heatproof spatula, until melted, another minute or so. Cook, undisturbed, over medium heat until mostly melted, about 3 minutes. Sprinkle a thin, even layer of sugar into a small heavy saucepan. Let cool, wrap in plastic, and store at room temperature, or freeze up to 2 weeks. Let cool.ĭo Ahead: Crust can be baked 1 day ahead. Place pan on a rimmed baking sheet and bake until crust is set and edges are brown, 12–18 minutes. Transfer mixture to pie dish and press firmly and evenly up sides and across the bottom. Do not overprocess you should have fine crumbs that are the texture of wet sand. With the motor running, stream in butter, followed by yolk. Pulse graham crackers, sugar, salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. Set aside ½ cup toasted coconut for the coconut caramel. Arrange coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes let cool. Bonus: You can torch it, for even more drama.įor more custard pies, check out our recipes for Banana Cream Pie, Extremadura Almond Pie, Key Lime Pie, or Milk and Honey Pie. Once the pie filling’s poured into the crust, cover with plastic wrap (it should touch the custard!) so it doesn’t form a film and refrigerate.įor the very last step, whipped cream goes perfectly with this coconut cream pie, but if you want to use up the extra egg whites, make a marshmallow topping. Claire swaps out vanilla extract for a whole vanilla bean to really amp up the flavor, and uses half-and-half instead of whole milk for a richer mouthfeel. Save the creamy coconut filling for the day of serving-or one day before, max. The coconut caramel, which adds that signature Samoa chew to the pie, can be made up to four days in advance. Bundled in plastic wrap, it can be left out at room temperature for a day or frozen in the pie plate for up to two weeks. Start with the graham cracker pie shell, which comes together with a quick blitz in a food processor, and gets a brief blind bake. This recipe takes time and is best approached in stages. You’ll find toasted coconut in the quick-and-dirty homemade pie crust, coconut oil in the caramel, coconut milk in the custard, and of course, flaked coconut to top it all off. ![]() It’s crunchy, caramelly, creamy, and positively jam-packed with coconut in all its many forms. Think of this coconut cream pie recipe from pastry chef and former BA staffer Claire Saffitz as a Samoa cookie in pie form. ![]()
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