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