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Coconut Cream Pie



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Coconut Cream Pie

Adapted from Herbsaint, New Orleans

The New York Times, April 3, 2002

Time: 1 hour, plus 2 1/2 hours for chilling
Yield: Two 9-inch pies.

For the pastry cream:
3 cups heavy cream
1/2 vanilla bean, split
1 cup sugar
1/4 cup cornstarch
5 large egg yolks

For the macadamia nut crust:
8 ounces macadamia nuts,
toasted and cooled
1 cup flour
9 tablespoons butter
1/2 cup sugar
1 large egg yolk
1/2 teaspoon salt

For assembly:
4 cups heavy cream
1/2 cup sugar
2 1/2 cups unsweetened coconut,
lightly toasted and cooled.

1. To prepare the pastry cream, combine in a medium heavy-bottom
saucepan 2 1/2 cups of cream and scrapings from the vanilla bean;
discard the bean. In a small bowl, combine sugar and cornstarch. In
a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
2. Place the saucepan over medium heat. Whisk sugar and cornstarch mix-
ture into egg yolks when cream is about to boil. (There will be slight
movement in the pan.) As it starts to boil, whisk a few hot spoonfuls
into the yolk mixture to temper it. Reduce heat under pan to medium-
low. Pour yolk mixture into the pan, and stir constantly with a wooden
spoon until the mixture is thick. (If mixture separates, transfer it to a
mixer with a whisk attachment, and beat until it is blended.) Transfer
to a shallow container, and cover with plastic wrap to keep a skin
from forming on the surface. Refrigerate until cold and firm, at least
1 hour.
3. To prepare macadamia nut crust, combine nuts and flour in a food
processor. Process until nuts are finely ground, pulsing to keep them
from becoming pasty. In a mixer with a paddle attachment, cream the
butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and
salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until
chilled, about 1 hour.
4. Divide dough in half. Roll out a half between two sheets of plastic
wrap to make a 10-inch disk. Repeat with remaining dough. Line
two 9-inch tart pans, and chill in freezer until very firm, about 30
5. Heat oven to 350 degrees. Place pie weights in shells, and bake until
lightly golden, about 15 minutes. Remove pie weights, and continue
to bake until the crust is golden brown, 10 to 15 minutes more.
Allow to cool.
6. To assemble, in bowl of a mixer fitted with a whisk attachment com-
bine heavy cream, sugar and 2 cups of pastry cream. (Reserve any
remaining cream for another use.) Whisk at high speed until soft
peaks form. Add coconut, and continue whisking mixture by hand
until very stiff. Spoon into cooled tart shells. Serve immediately, or
refrigerate to chill.

Copyright 2002 The New York Times Company | Privacy Information


Herbsaint Bar and Restaurant
701 St. Charles Ave.
New Orleans, LA 70130
Phone 504.524.4114

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