(Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off excess. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Use an offset spatula to completely cover the filling and meet the crust all around the edges. Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.įor the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Spread the filling into the cooled pie crust. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Pour the custard back into the pan and place over medium-low heat. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Heat over medium heat until barely simmering. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.įor the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Remove from the oven and lift the sides of the parchment to remove the beans. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Pour the egg/milk mixture back into the remaining simmering milk. Whisk some of the hot milk mixture into the egg yolk mixture to temper the yolks. In a medium heat-safe mixing bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk. Freeze the pie shell for 30 minutes.Īrrange a rack in the center of the oven and preheat to 400 degrees F. Bring to a simmer over medium heat, stirring to dissolve the sugar. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.) Alternately, top with fresh sweetened whipped cream and more toasted coconut.For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Bake for about 8 to 10 minutes or until golden. Sprinkle the top with the remaining 1/3 cup coconut. Spread the meringue evenly over the top of the pie. Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Cover the pie with plastic wrap and place in the refrigerator. Pour the filling into the prepared pie shell. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Temper the egg yolk mixture into the scalded milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Bring the milk to boiling point and scald the milk. In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Bake until golden brown around sides and edges, about 15 minutes. Line the pastry with parchment paper and fill with pie weights or beans. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Roll the dough into a circle, about 1/4-inch thick. Prepare Basic Sweet Pie Crust as directed.
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