Coconut Cream Pie (ATK)

• portions: One 9” pie

Ingrédients

Crust

6 ounces animal crackers

2 tablespoons unsweetened shredded coconut

1 tablespoon sugar

4 tablespoons unsalted butter, melted and cooled

Filling

1 can (14 ounces) coconut milk

1 cup whole milk

1/2 cup unsweetened shredded coconut

½ cup plus 1 tablespoon sugar

3/8 teaspoon salt

5 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter, cut into 2 pieces

1 teaspoon vanilla extract

Whipped Cream and Garnish

1½ cups cold heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 tablespoon unsweetened shredded coconut, toasted in small dry skillet until golden brown

Instructions

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or ½ cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. FOR THE FILLING: Bring coconut milk, whole milk, shredded coconut, ½ cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

3. FOR THE WHIPPED CREAM: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1½ to 2 minutes. Top pie with whipped cream (see tip on page 31) and then sprinkle with coconut. Cut pie into wedges and serve.

LIME- COCONUT CREAM PIE

Follow recipe for Coconut Cream Pie, adding 1½ teaspoons grated lime zest to filling along with vanilla and butter in step 2.

BANANA-CARAMEL COCONUT CREAM PIE WITH DARK RUM

This variation is a test kitchen favorite. You may be left with 1/3 cup or so of filling that will not fit into the crust because of the caramel and banana.

1. Follow recipe for Coconut Cream Pie through step 1 to make crust; while crust cools, bring ½ cup sugar and 3 tablespoons water to boil over high heat in small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in 2 tablespoons unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.

2. When caramel is cool, peel 2 slightly under- ripe medium bananas (5 to 6 ounces each); slice each crosswise into ⅜-inch-thick rounds. Arrange slices in single layer on top of caramel; set aside.

3. Continue with recipe from step 2, adding 2 teaspoons dark rum to filling along with vanilla and butter in step 2.

Notes

Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.

Cook’s illustrated 2004 May/ June