Old Fashioned Coconut Cream Pie

When he goes to Florida, Ricardo always bakes pancakes. He used his recent vacation to make a coconut cream pie, a classic American pie with a golden crust, topping and whipped cream.

+Ingredients :

pastries

190 g (1 1/4 cup) unbleached all-purpose flour

½ teaspoon (2.5 ml) baking powder

1/4 teaspoon (1 ml) salt

1/2 c (g) cold un-salted butter, cutting to cube

45 ml (3 tsp) ice water

coconut fill

105 g (12 cups) sugar

25 g (3 tablespoons) cornstarch

3 egg yolks

1 egg

1 can 398 ml (14 oz) coconut-milk

250 ml (1 cup) milk

130 g (1 cup and 2 tablespoons) sweetened shredded coconut

5 ml (1 teaspoon) vanilla extract

Sweet whipped cream

430 ml (1 3/4 cup) cream 35%

30 ml (2 tablespoons) powdered sugar

5 ml (1 teaspoon) vanilla extract

* Preparation :

pastries

In a food processor, combine flour, baking powder, and salt. Add the butter, and stir for a few seconds at a time, until it is the size of a pea. Add water and mix again until dough is formed. Add water as needed. Remove the dough from the mixer and form a disk.

On a floured work surface, roll dough into a 3 mm (1/8 inch) thick disk. Place a glass pie plate 23 cm (9 in) in diameter. Remove the excess paste around the edge, letting it stand about 1.5 cm (1/2 inch). Border scallops with your fingers (form a series of curves). Chill for 30 minutes.

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