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Coconut Cream Pie COCONUT CREAM PIE Our Executive Chef is sharing the secret behind a guest favorite. Enjoy our Coconut Cream Pie and delight everyone at your table. COCONUT CREAM PIE FINAL PLATING RECIPE INGREDIENTS: PREPARATION: Coconut Pie Crust, see recipe below 1 ea 1. Place pie in the middle of a cold plate. Coconut Pastry Cream, see recipe below 2 oz 2. Top pie with ½ of the toasted coconut then fill with pastry cream. Sweetened Whipped Cream 2 oz 3. Pipe two ounces of the whipped cream on top of the pastry cream. Coconut Cookie, see recipe below 1 ea 4. Top with remaining ½ of toasted coconut. Flaked Coconut, toasted 1 Tbsp Caramel Rum Sauce, see recipe below 1 oz 5. Drizzle caramel rum sauce, back and forth over each pie. 6. Place a Coconut Tuile Cookie into the pie topping. COCONUT CREAM PIE CRUST AND FILLING YIELD: 6–8 each PREPARATION: INGREDIENTS: 1. Pre-heat the oven to 300°F. 4" Mini Graham Cracker Pie Crusts 6 ea 2. In a mixer, with the paddle attachment, beat room temperature (Purchase pre-baked mini pie shells) cream cheese, vanilla and eggs on high for 3 minutes. Cream Cheese, softened 1 cup 3. Add powdered sugar and whip for 1 minute. Eggs 2 ea 4. Place ¼ cup of the cream cheese filling into each crust. Powdered Sugar 1 cup Bake at 300°F for 18 minutes. Vanilla Extract 1 tsp 5. Let cool at room temperature. 6. Any additional filling can be refrigerated and stored for up to 2 days. COCONUT CREAM PIE COCONUT PASTRY CREAM INGREDIENTS: PREPARATION: Whole Eggs 2 ea 1. Combine coconut rum, cream of coconut, half and half, coconut milk, Egg Yolks 2 ea whole milk, and coconut extract in a medium saucepan and bring Granulated Sugar 1/4 cup to a boil. Cornstarch 3 Tbsp 2. Combine eggs, egg yolks, sugar, and cornstarch in a clean stainless Coconut Rum 2 Tbsp steel mixing bowl. Cream of Coconut 1/4 cup 3. Temper hot liquid into cold egg mixture. 1 Half and Half /4 cup 4. Place into a clean saucepan and return to medium heat. 1 Coconut Milk /4 cup 5. Simmer, while constantly stirring with a rubber spatula, for 7 minutes Whole Milk 1 cup (be certain to scrape sides and bottom frequently while simmering). Coconut Extract / Flavoring 1 tsp 6. Turn off heat and stir in softened butter. Butter, softened 1 Tbsp 7. Place pastry cream in shallow container in refrigerator until chilled. COCONUT TUILE COOKIE INGREDIENTS: PREPARATION: Granulated Sugar 1 cup 1. With the mixer set on high and the paddle attachment in place, Brown Sugar 2 Tbsp cream the butter for 3 minutes. Butter 2/3 cup 2. Adjust the mixer speed to medium, add the brown sugar and Whole Eggs 2 ea granulated sugar, and mix for 2 minutes. Vanilla Extract 1 tsp 3. Scrape the sides down and add the eggs in a steady stream. Flour 1 cup 4. Scrape the sides of the mixing bowl and add the vanilla, flour and 1 Baking Powder /4 tsp baking powder and mix for 1 minute. 1 Shredded Coconut /2 cup 5. Scrape down the sides and the paddle. Fold the coconut in with a rubber spatula. 6. Roll the dough into a tube that is 3–5 inches in diameter, wrap in plastic wrap and freeze for 2–3 hours. 7. When Frozen solid, remove tubes from freezer and slice the dough into disks that are 1/8 inch thick on the slicer. 8. Lay the disks on a parchment-lined sheet tray and bake at 375°F until golden and crisp. CARAMEL RUM SAUCE YIELD: Approx 5 qts SHELF LIFE: 3 days INGREDIENTS: PREPARATION: La Lechera/Dulce de Leche, 12 oz can 1 ea 1. Combine all ingredients in mixer and blend well for 2–3 minutes until (sold with sweetened condensed milk in grocery) smooth. You can adjust consistency with more/less heavy cream Heavy Cream 1 cup 2. Store refrigerated, but bring to room temperature to use Dark Rum 1/4 cup.
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