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Coconut Cream Pie


Coconut Cream Pie
Capital Grille Copycat Recipe

Crust:
7 1/2 ounces shortbread cookies, finely ground 
1 1/4 cups loosely packed sweetened flaked coconut
4 tablespoons unsalted butter, melted

Custard:
2 large eggs
2 large egg yolks
3/4 cup granulated sugar
2 tablespoons all purpose flour, packed
2 tablespoons cornstarch, packed
pinch salt
1 1/2 tablespoons Malibu Rum (coconut flavored rum)
5 tablespoons Cream of Coconut (stir well before using)
1 cup coconut milk (stir well before using)
1 cup whole milk
3 tablespoons unsalted butter

Whipped Cream and Topping:
1 cup heavy whipping cream
3 tablespoons sugar
1 tablespoon Malibu Rum
3/4 cup unsweetened coconut flakes, toasted in a skillet until golden and cooled (see note below)

For the Crust: Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Using a 1/2 cup dry measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 10 inch tart pan with a removable bottom. Bake until golden, 15 to 18 minutes, then cool completely in the pan on a rack (you can speed this up in the fridge or freezer). If it shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.

For the Filling: In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch and salt. Set aside.

In a medium saucepan, combine the Malibu rum, cream of coconut, coconut milk and whole milk. Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine.

Return the mixture to the sauce pan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken. Off the heat, whisk in the butter until fully incorporated.

Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 3 hours and up to 10 hours. (Any longer than 10 hours and the crust will start to soften.)

For the Topping & To Serve: Up to 3 hours before serving, beat the cream, sugar and Malibu Rum with an electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top the pie with whipped cream and sprinkle with cooled toasted coconut. Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Cut into wedges, wiping your knife clean between slices, and serve cold.

Note: Unsweetened coconut flakes can usually be found at Whole Foods or organic markets. If you can't find them, feel free to substitute 1/2 cup sweetened flaked coconut (the stuff in the blue bag available everywhere). Simply toast it in a 350 degree oven, stirring often so it browns evenly, until lightly golden.

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