Bub is making coconut cream pie today. I found this recipe on Zaar

dawn_mo

dawn_mo

Well-known member
but I don't know what they are referring to when they say coconut milk. Is it the kind like you use for Thai food? Does anyone have a T&T recipe for Coconut Cream Pie? Thanks!

Kittencal's Bakery Coconut Cream Pie

By Kittencalskitchen on December 05, 2003

"This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it's the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don't want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won't even miss it! --- To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie --- see my

Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust"

Ingredients

1 (9 inch) deep dish pie shells, baked ( a 10-inch is even better!)

1 1/4 cups 18% table cream ( or use half and half cream)

1 1/4 cups coconut milk ( or use 2-1/2 cups of 18% table cream or half and half cream)

1 cup sweetened flaked coconut ( use soft finely flaked coconut only)

3/4 cup white sugar, divided

1/4 cup cornstarch

2 eggs

2 teaspoons coconut extract (optional)

2 teaspoons vanilla

1 cup whipping cream, unwhipped

GARNISH

2 tablespoons toasted sweetened flaked coconut

Directions

In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.

In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.

Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.

Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.

Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.

Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.

Directions

In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.

Set 1-1/2 cups of the whipped cream aside to use for topping.

Fold the remaining whipped cream into the cooled filling; spread into pie shell.

Using a piping bag, or with a spoon, garnish top with reserved whipping cream.

Sprinkle with 2 tablespoons toasted coconut.

Refrigerate for 1 hour, or until set or for up to 1 day.

http://www.food.com/recipe/kittencals-bakery-coconut-cream-pie-77978

 
Like you said. Canned, full-fat (not "lite") coconut milk.

My question is how much are you supposed to use? The intro notes say one can plus enough cream to make 2 1/2 cups. The recipe says to use one can. ????

I read the reviews and this guy seems to have some devoted cult followers, eh?

Michael

EDIT: I guess it's a "gal", upon further review.

 
It is a little confusing,

but in the recipe, she states one can of coconut milk and 1 1/2 cups cream, to make 2 1/2 cups liquid. That's how I read it. She is very popular on Zaar, and in my experience her recipes are very good. There are certain people who if they post recipes, you know they will be good. Right? smileys/smile.gif
Evelyn/Athens is on Zaar too. Both of them have quite a few recipes there.

 
P.S. I am very close on the carne asada recipe.

I found this cut of meat at Walmart, of all places (Smart and Final sells something like it in their meat section. It is in a five pound bag, I believe). I think it was called carne piscado, or something like that.
It is like shaved little pieces of beef. I cut the mass, into smaller pieces (like the size in carne burritos). I put it in a big mixing bowl and add soy sauce, chicken bouillon granules, a finely minced small onion, about 3 or 4 cloves of garlic and lots of black pepper (I got the basic recipe from a guy who was selling Mexican food at a craft show that I was at, but I was so busy, I was unable to write it down. He used granulated garlic instead of fresh).
I mix it all together and refrigerate it. Then I put about a cup of the meat mixture in a large frying pan and fry it. When it is browned, I add some more of the raw meat and do that until it is all browned. Then I add some water and cook it until all of the water is gone. I taste it, and if it is tender enough, it is done. The last batch was really good.
It isn't San Diego carne, but I don't think you can achieve that in a home kitchen, like Chinese food. You don't have that high heat or the flat grill.
I am happy with this version, but still will be very happy when I get back to San Diego!
I found the recipe for the Garlic Chile Chicken on a blog, but lost the bookmark when my computer crashed. So I still have to find that one. It never ends. smileys/smile.gif

 
Keep in mind a can of coconut milk is almost 2 cups. Plus another 1 1/2 cups cream...

...is 3 1/2 cups of liquid.

I'm confused, and the comments/reviews doesn't seem to address it.

Michael

 
But one 398 ml can coconut milk is more like 1 2/3 cups...

Then the instructions say to add enough cream or half and half cream for the liquid to total 2 1/2 cups. So you're adding (roughly) 3/4 cup of cream or half and half (plus the 2 t. coconut extract) to have everything at 2 1/2 cups.

At least, that's what it looks like to me. Strange that the comments don't include their own hacks to the recipe...?

 
I will give some citrus a try next time. I can't find flank steak out here

very often, so I am going to stick with the beef that I have found. I miss tri-tips too. smileys/frown.gif

 
My all-time favorite recipe...Coconut Cream Pie from Cooks Illustrated

Plus, the crust is so amazingly crunchy (even the 3rd day) that I've used it in other pies. The cream filling is very 'coconutty' too.

COCONUT CREAM PIE

Makes one 9-inch pie, serving 8 to 10. Published May 1, 2004.

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

INGREDIENTS

Crust
6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons unsalted butter , melted and cooled

Filling
14 ounces coconut milk (1 can)
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 tablespoon granulated sugar
3/8 teaspoon table 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
1 1/2 cups heavy cream (cold)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut , toasted in a 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 1/2 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, 1/2 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, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=124990

 
You don't use that much soy sauce.

I use about 2-3 tablespoons for 2-3 pounds of beef. You cannot taste the soy in the finished product.

 
The pies turned out really good. One of our dogs, did eat a pie crust,

so I had to quickly make a graham cracker crust. I want to try the one that cheezz posted from Cooks Illustrated, it sounds a lot easier. Thanks everyone for your 2 cents.

 
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