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"To cook is to
create. And to create well...is an act of integrity, and faith."
the moment. Remember all those women on the 'Titanic'
who waved off the dessert cart."
~ Erma Bombeck
Recipe of the Day Categories:
Sunday, August 20, 2000
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Bon Appetit October 1995
(For best results, first mix one can of cream of coconut in a
then measure as called for here.)
3/4 cup all-purpose flour
1/2 cup sweetened shredded coconut, toasted, cooled
7 tablespoons chilled unsalted butter, cut into ½-inch pieces
1/3 cup confectioner's sugar
1 teaspoon instant coffee crystals
1/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons instant coffee crystals
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons whipping cream
6 tablespoons cream of coconut (such as Coco Lopez)
4 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup chilled whipping cream
1/4 cup cream of coconut (such as Coco Lopez)
2 tablespoons confectioner's sugar
Sweetened shredded coconut, toasted
For crust: Preheat oven to 350
degrees F. Combine all ingredients
in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and
up sides of 9-inch-diameter tart pan with removable
bottom. Freeze crust until firm, about
10 minutes. Place crust on baking sheet. Pierce all over with toothpick. Bake crust until
golden brown, about
25 minutes. Cool.
For filling: Whisk sugar, coffee crystals and cornstarch in
heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in cream, then
cream of coconut (coffee crystals will not dissolve completely). Mix in
yolks. Whisk over
medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisking
occasionally. Whisk in vanilla. Spread filling in crust. Chill until cold, about 2 hours.
(Can be made 1 day ahead; cover and keep chilled.)
For topping: Beat whipping cream, cream of coconut and
confectioner's sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted
with medium star tip. Pipe decoratively over filling. Sprinkle with shredded coconut.
Refrigerate until cold, about 1 hour. Serves 8.
Index - Pie Recipe Archives
Basic Pie Crust Recipes