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Coconut Cream Pie

Fri 15 July 2022 #food #recipe

Makes 8 servings.

Graham Cracker Crust

Adjust oven rack to middle position and heat oven to 325 F. Process graham cracker pieces in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter and sugar over crumbs and pulse to incorporate, about 5 pulses. Sprinkle mixture into 9-inch pie plate. Using a large spoon, press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and beginning to brown, 15 minutes. Transfer to wire rack.

Coconut Filling

Bring coconut milk, whole milk, half the sugar, shredded coconut, and salt to simmer in medium saucepan, stirring occassionally. As milk mixture begins to simmer, whisk egg yolks, cornstarch, and remaining sugar together in medium bowl until smooth. Slowly whisk 1 cup of simmering coconut milk mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining coconut milk mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and a few bubble burst to surface, about 30 seconds. Off heat, whisk in butter and vanilla. Let mixture cool until just warm, stirring often, about 5 minutes.

Pour warm filling into cooled prebaked pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.

Whipped Cream Topping

Mix gelatin and water an a small bowl. Let sit for 5 minutes. Microwave for 10 seconds then stir until fully combined.

Using stand mixer fitted with whisk, whip cream, sugar, rum, vanilla, and gelatin mixture together on medium-low speed until frothy, about 1 minute. Increase speed to high and continue to whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively oven the top of pie and sprinkle with toasted coconut.

Adapted from GRAHAM CRACKER CRUST and COCONUT CREAM PIE recipes in Cook’s Illustrated Cookbook.