Coconut Cream Pie Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie Jaworski of joy baking calm today we're going to make coconut cream pie the delicious combination of a pastry crust with a coconut cream filling and lots of whipped cream so to start you will need 1 9-inch that's 23 centimeter pre-baked pie crust and I do have a recipe along with the video on how to do that so once you make that let it cool completely you could even make the pie crust a day or two before you're going to actually make the coconut cream pie and then you will need one and a half cups that's 360 milliliters of dried coconut now you could use sweetened or unsweetened shredded or flaked and I like to toast the coconut because I think it brings out its flavor plus it adds a nice crunch so what you do is just put the dried coconut on a baking sheet and put it in a 350 degree Fahrenheit which is 180 degrees Celsius for about 5 to 10 minutes just until it becomes lightly Brown like I have here and stir it every so often so that the coconut Browns evenly so and then let that cool completely and then for the filling you will need one cup that's 240 milliliters of whole milk and then we're going to bring out the have a real nice coconut flavoured filling we're going to use one in half cups which is 360 millilitres unsweetened coconut milk now that's sold in cans a lot of grocery stores you can find it or specialty food stores or Asian markets and if you can't find it then you could just use another 1 and 1/2 cups of just whole milk and then in a heatproof Bowl I have 4 large egg yolks and then I'm just going to lightly whisk those you use a wire whisk or you use like a wooden spoon and then just take just a quarter of a cup of your whole milk I just want to thin out those egg yolks a bit so and then in another Bowl I have two thirds of a cup which is 165 grams of granulated white sugar and to that I'm going to add a quarter of a cup 35 grams of cornstarch or you may know that as cornflour and that's the thickener that will thicken our filling and along with just a quarter of a teaspoon of salt and just whisk that the sugar helps to break up the cornstarch that's why I'm mixing these together separately and then just take that and whisk it into your egg yolk mixture and that's our paste so bail or I guess you'd call the base of our filling so now what we're going to do is heat up our coconut milk so in a saucepan see it's really nice and thick now remember unsweetened coconut milk is not the same thing as the cream of coconut that comes in cans like what you make the Pina Colada it's not the same thing just keep that in mind and put milk and then I'm just put on medium medium-high heat and what we want to do is just bring it just to a boil just where it starts to bubble around the outside and just starts to foam up so watch it carefully okay so it's you can see is just starting to boil so remove from the heat so now what we're going to do is we're going to slowly add our milk mixture into our egg mixture now you want to whisk constantly because we don't want the egg to be cooked now if you do find you get a few lumps you can always strain the mixture so it's going to add a little and then let's get in so just keep whisking as you're pouring the milk in we added just a little at the beginning to end it's called tempering to kind of get it to the same temperature so that doesn't cook that egg so there we go so just wipe that off and then what we're going to do now is pour filling back into our saucepan we're going to cook this so that the cornstarch and the eggs will thicken or filling now when you're cooking this do it on medium heat and you want to either stir I'm using the a heatproof spatula here or you could use a wooden spoon or a whisk and you want to be stirring or whisking constantly make sure you get the bottom and the sides of the saucepan and you want to bring it just to a boil when it starts to kind of you see some steam come off and starts to kind of sputter and bubble so whisk or stir constantly okay so you start to see and starting to get a little lump so that's normal so really stir and that will just smooth it out and then just once it starts to bubble and get lumps then takes point another 30 to 60 seconds now if you have to adjust your heat downward do that see and you can see it's starting to really thicken up and bubble now I can take a boat maybe three five minutes depending on your heat and that okay see that's what nice and thick that's what you're looking for okay so that's nice and thick so I'm just going to remove that from the heat and put that over the way quick stir and then I'm going to add two tablespoons that's 28 grams butter and I cut it into small pieces so it melts nice and easily into our coconut cream and then I'm going to flavor it with one teaspoon of pure vanilla extract try to use a pure it's better flavor than the artificial and because you know ramen Co and coconut go together so well I'm going to add one tablespoon of rum now you could leave that out I really gives the cream a really nice flavor really smell all the coconut in the rum kitchen here so that is essentially our filling so what we're going to do - you have the coconut flavor from the coconut milk but what we're going to do is take both you know a nice heaping cup of our coconut that we toast it and I'm just going to stir that in doesn't that look nice so there we have it so now I do so I'm just going to pour the filling into our pie crust smooth it out so now you don't want to cut this because the filling is really hot Plus is still a little soft so what you want to do is just take a piece of plastic wrap put it right on the surface and then put it in the refrigerator I would say probably three four hours at least what you want is it to be really chilled and then it will firm up so that it's when you cut it it the filling won't run so now our pie has been completely chilled so now we'll make the whipped cream topping now you could use your electric stand mixer you could you I'm going to use a hand mixer or you could just use a wire whisk and do it by hand if you have time and you're using a metal bowl just pop it in the freezer for about 15 minutes to get it nice and cold and then you'll need one cup that's 240 milliliters of heavy cream or heavy whipping cream and that's cream with a 35 to 40 percent butterfat content what that means is when we whip it it will hold stiff peaks and then I'm just going to sweeten it with about a tablespoon of confectioner sugar you may know that as powdered or ice and you can use more or less depending on how sweet you like your cream and then I'm just adding a 1/2 a teaspoon of a vanilla extract just for a little flavor so essentially when you put vanilla in a whipped cream it's called Chantilly cream so so now I'm just going to beat this until stiff peaks you might want to start on low speeds so that that cream doesn't you know make a mess all over the place okay that's about what you're looking for no that's kind of what you're looking for so now I'm going to spread it on top if you wanted to you could just um serve the cream on the side and people can just help themselves or sometimes I don't even put a whipped cream topping on so if you didn't want to do that you didn't have don't have to the whipped cream does go very nice with the coconut cream filling so that's what we'll do the traditional way so then just you could pipe it but this is a more casual pie so I'm just going to spread it hmm go sometimes I like to just take a toothpick and you can kind of just swirl it if you want to make some fancy design or instead of piping okay and then if you want I like to add a little more coconut kind of finishes it off dresses it up as much as as little as you want again you could just serve this on the side and let your guests or your family serve themselves yeah let's wipe that up and then oh we'll cut a slice so sharp knife might want to just have paper towel and just wipe between your cuts this is quite rich so you might want to serve it in small slices or not okay see that's good okay okay look it's common there we go know whether you can see the there's a bottom cross and a nice coconut filling and the whipped cream on top um and serve it right away it you can cover and store it for a couple days as well so until next time I'm Stephanie give George baking com

Channel: Joy of Baking

Views: 628,048

Rating: 4.8842611 out of 5

Keywords: coconut cream pie, cream pie, pie, cream, coconut, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, Cook, how to make a coconut cream pie, coconut cream pie recipe, how to make pie, how to bake, how to bake pie

Id: cLuxzGPv0Hg

Length: 14min 20sec (860 seconds)

Published: Thu Jul 19 2012