Coconut Custard Filling:4 egg yolks

Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 TBL
1/2 tsp salt
2 tsp vanilla
2 TBL butter
1 c shredded coconut*

1 baked pie shell, 9 or 10″ (I use the Cook’s Illustrated Perfect Pie Crust recipe, the one with vodka.)

Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)

*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.

Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.

To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400 degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.

Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.

–If you want to keep the pie for a couple days, it’s best to stabilize your whipping cream before you beat it. Sprinkle the gelatin over 2 tablespoons of cold cream. Allow it to bloom (just hang out for about 5 minutes) and then nuke the mixture for about 20 seconds (watch it closely!) to melt the gelatin and cream together. Stir with a fork until combined, warming it as needed until melted. Add the mixture in a slow stream into the rest of the whipping cream, and finish beating the cream to soft peaks.

Look! I saved the last bite for you!

結果 (中文) 1:

椰子奶油填充:4 蛋黄1/3 c.加 2 茶匙玉米淀粉3 杯全脂牛奶 (椰子牛奶 1 罐) + 够喝牛奶等于 3 杯3/4 c 糖，再加上 1 TBL1/2 茶匙盐2 茶匙香草2 TBL 黄油1 c 丝椰子 *1 烤的馅饼壳，9 或 10 ″ (我使用库克的说明完美馅饼皮配方，一个与伏特加酒)。馅料:1/2 杯烤椰子搅打稀奶油的 1.5 杯1/3 c 糖3/4 茶匙得的明胶 (选择)* 我喜欢不加糖、 磨细的椰子，但如果你只甜片状，削减到 1/2 杯糖。我喜欢在食物处理器椰子的过程，让它是细而不是粘稠。加入蛋黄搅拌在一个碗里拨出。在一个中型平底锅搅拌在一起玉米淀粉、 糖、 盐。在牛奶小心，以免肿块拂。厨师，不断搅拌中, 火加热。让它煮一分钟，然后加入蛋黄，搅拌锤炼，蛋黄放入半填。回来放进锅中加入混合物和火煮，煮一分钟。关火。添加香草、 黄油和椰子。冷却灌装略 (约 30 分钟)，倒入烤的馅饼壳。盖用塑料包装的奶油，放冰箱冷藏 2 小时直到套。土司椰子: 传播变甜，在烤盘内，剥落椰子和放进 400 度烤箱。偶尔搅拌和摇周围直到椰子是金黄色。别走开 (我已经被烧的很多、 很多床单的椰子走远)。在使用作为浇头之前冷却。打奶油和糖一起直到鞭打到柔软的山峰，遍布馅饼。洒上烤过的椰子。— — 如果你想要保留几天的馅饼，它是最佳稳定下来你搅打稀奶油，然后你打败它。撒上明胶超过 2 汤匙的冷霜。让它绽放 (只是挂出了约 5 分钟)，然后核 20 秒左右 (密切关注它!) 的混合物融化明胶和奶油在一起。用叉子拌匀，变暖它，直到融化搅拌。混合物在缓慢流中加入其余的搅打稀奶油，和完成打奶油制成柔软的山峰。看!我救了你的最后一口!