Snowdrift Coconut Cream Pie |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I got this recipe from BHG's Holiday Cooking magazine. I made this yesterday and it is a totally organic experience if you know what I mean. Time consuming, yes, but if you like coconut cream pie, this one was worth it to me. Chill time not included in cook time. Ingredients:
2 cups flaked coconut |
1/2 cup graham cracker crumbs |
1/4 cup butter, melted |
2 cups milk |
1 cup flaked coconut |
6 egg yolks |
3/4 cup sugar |
1/2 cup all-purpose flour |
2 tablespoons white creme de cacao |
1 tablespoon butter |
4 ounces white chocolate baking squares |
1 tablespoon whipping cream |
toasted coconut, curls (optional) |
2 cups whipping cream |
1/2 cup sifted powdered sugar |
1 tablespoon white creme de cacao |
Directions:
1. Combine 2 cups flaked coconut, graham cracker crumbs, and melted butter.
2. Press onto the bottom and up sides of a 9-inch pie pan.
3. Bake at 350 degrees for 10 mintues.
4. Cool on a wire rack.
5. In a large saucepan, add milk and 1 cup flaked coconut.
6. Heat until simmering, stirring occasionally.
7. In a large mixing bowl, combine egg yolks, sugar, and flour.
8. Beat with an electric mixer on medium-high speed until combined.
9. Gradually add 1 cup of hot milk mixture to egg mixture.
10. Add egg mixture to remaining mixture in saucepan.
11. Cook and stir until boiling.
12. Cook and stir 2 minutes more.
13. Remove from heat.
14. Stir in 2 tablespoons creme de cacao and 1 tablespoon butter.
15. Cover surface with clear plastic wrap; cool.
16. Cook and stir white chocolate and 1 tablespoon cream over low heat until melted.
17. Spread onto the bottom and sides of pie crust.
18. Chill until chocolate is firm.
19. Pour filling into crust.
20. Cover and chill for 2-4 hours.
21. Just before ready to serve, in a chilled bowl, beat 2 cups of whipping cream, powdered sugar and 1 tablespoon creme de cacao until stiff peaks form.
22. Swirl whipped cream over chilled filling (If pie isn't served all at once, top only pieces to be served; chill remaining whipped cream and pie separately).
23. Cover; chill for 30 minutes.
24. To serve garnish with coconut curls.
25. Coconut curls: carefully draw a vegetable peeler across the meat of an opened coconut.
26. To toast, spread in a single-layer in a shallow baking pan.
27. Bake at 350 degrees for 5-10 minutes or until light golden brown; stir once or twice so coconut doesn't burn.
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