The Back in the Day Bakery Cookbook by Griffith Day

Author:Griffith Day
Language: eng
Format: epub
Publisher: Artisan
Published: 2014-06-06T16:00:00+00:00

Coconut Cream Pie

refreshing and light

I still remember my first bite of coconut cream pie, at Blum’s Coffee Shop in Beverly Hills. My dad and I sat at the counter and shared a slice. It’s the kind of dessert you savor with your eyes closed. We did our best to re-create that moment with this recipe. So, close your eyes and enjoy.

Serves 8 to 10

6 tablespoons sugar

⅛ teaspoon fine sea salt

3 tablespoons cornstarch

5 large egg yolks, beaten

2 cups half-and-half

2½ tablespoons unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1¾ cups sweetened flaked coconut

1 recipe Graham Cracker Crust (page 137), prebaked

1 recipe Fresh Whipped Cream (page 90)

In a medium heatproof bowl, combine the sugar, salt, cornstarch, and egg yolks and whisk until well blended.

In a medium saucepan, heat the half-and-half to just under the boiling point. Whisk about 1 cup of the hot half-and-half into the egg yolk mixture to temper the yolks, so they won’t curdle, then, continuing to whisk, add the remainder of the half-and-half in a steady stream.

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Remove from the heat and let the filling mixture sit for 2 to 3 minutes to cool slightly, then whisk in the butter, vanilla, coconut extract, and 1 cup of the coconut. Place a piece of plastic wrap directly on top of the custard so that a skin does not form and let cool for about 30 minutes, or until it reaches room temperature.

Spread the filling evenly in the prebaked pie shell. Fill a pastry bag fitted with a large plain tip with the whipped cream and pipe it over the entire surface of the pie. Then pipe the rest of the whipped cream on top in decorative swirls. (If you don’t have a pastry bag, you can do both steps using a spatula.) Sprinkle the remaining ¾ cup of coconut on top of the whipped cream.

The pie is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

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