 |
RECIPE
This coconut cream pie is popular with family and customers of the Café. It is not difficult to make, but it takes some time, since there are several chilling steps involved. |
COCONUT CREAM PIE from the CALIFORNIA CAFE
1 cup Graham cracker crumbs
1/4 cup sugar,
5 tablespoons cold butter, in little cubes
----------------------------------
1 1/2 cup flaked coconut
1/4 cup ice cold water
1 1/2 teaspoon unflavored gelatin
3 tablespoons cornstarch
6 tablespoons sugar
2 eggs
2 cups milk
pinch of salt
2 tablespoons butter
1 teaspoon vanilla
3/4 cup cream
1/4 cup confectioners' sugar Preheat oven to 375F.
Combine the Graham cracker crumbs, the 1/4 cup sugar and the 5 tablespoons butter in a food processor and process-pulse until blended. Use a pastry blender if you prefer.
Press the mixture in a 10" pyrex pie plate.
Scatter the coconut in an oven-proof dish.
Bake the crust for 20 minutes, and toast the coconut at the same time in the oven. You will need to fluff and redistribute the coconut once or twice until uniformly golden.
Sprinkle the gelatin over the cold water in a little bowl.
In another bowl, combine the cornstarch, the 6 tablespoons sugar, the eggs, and the pinch of salt with a little of the milk. Heat the rest of the milk until very hot.
Pour the hot milk over the cornstarch mixture, whisking well.
Return mixture to pan and stir constantly over medium fire until thick and bubbly.
Off the fire, add the gelatin, the butter and the vanilla. Stir well.
Add half of the toasted coconut to the custard and chill it in an ice bath, stirring regularly.
When your crust is cool and your custard is pretty cool, whip the cream and the confectioners' sugar until firm.
Fold the whipped cream into the custard gently.
Pour into the crust. Smooth. Scatter the rest of the toasted coconut on top.
Chill for a few hours, but serve on the same day.
|
