Jess the Piemaker
I finally have cause to use the Piemaker icon! I woke a coconut cream pie yesterday (and made plenty of people dead, of course), and damn it was good!
Wanna see?
Both of the recipes were from allrecipes.com.
The crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Note: Since I wasn't baking the pie further, I laid it in the pie plate, weighted it down with another pie plate, and baked for ten minutes at 400°. Also, this crust was flaky but seriously thin. If I make it again, I'll probably add another half to each ingredient. And for a double crust? Doubled and a half, at least.
The omnomlicious custard:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping, and with remaining 1/4 cup of coconut.
Note: Let me just say, it took for-fucking-ever to get the custard to boiling. Seriously - I stirred for about forty-five minutes! I think next time, I might kick the heat up a touch or start it in the microwave.
Let me know if anyone plans on making it, and any helpful hints you might have! Up next: Libby's Pumpkin Roll per kvancelot's request.
Wanna see?
Both of the recipes were from allrecipes.com.
The crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Note: Since I wasn't baking the pie further, I laid it in the pie plate, weighted it down with another pie plate, and baked for ten minutes at 400°. Also, this crust was flaky but seriously thin. If I make it again, I'll probably add another half to each ingredient. And for a double crust? Doubled and a half, at least.
The omnomlicious custard:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping, and with remaining 1/4 cup of coconut.
Note: Let me just say, it took for-fucking-ever to get the custard to boiling. Seriously - I stirred for about forty-five minutes! I think next time, I might kick the heat up a touch or start it in the microwave.
Let me know if anyone plans on making it, and any helpful hints you might have! Up next: Libby's Pumpkin Roll per kvancelot's request.