Saturday, March 14, 2015

Light and Fluffy Coconut Cream Pie - no corn starch required!


Happy Pi Day of the century!  It's so hard when you are the only coconut cream pie lover in the house.  I think my kids might try this but I'm not sure.  My other pie loving cohort moved two time zones away.  This pie is a fusion of a chiffon and a cream pie.  I love it because it is corn free and I prefer it to a thick and heavy pudding pie.  You do still make a custard, but it is lightened twice.  Well, lightened in texture, not in calories, this is still a very rich pie!  The coconut milk in the custard gives it more coconut flavor too.  I tried out this recipe for the pie crust (Alan's pie pastry) and it turned out great.  That was even using spelt flour which is very finicky in crust and tends to turn out tough because the protein is so water sensitive.

Toasted Coconut Cream Chiffon Pie
12-16 servings

1 tbsp gelatin
½ cup sugar
3 eggs, separated (or 3 egg yolks and the equivalent of 3 powdered whites, reconstituted)
1 can (13.66 oz) coconut milk (I prefer Thai Kitchen)
Pinch salt
2 teaspoons vanilla
¼ tsp cream of tartar
1 pint heavy whipping cream, divided
1 tbsp powdered sugar
1 (10 inch) pie shell, baked and cooled (use your favorite recipe or even store bought)
½ cup shredded coconut, toasted
¼ cup flaked coconut, toasted (for garnish)

Combine sugar and gelatin in a 2 Qt saucepan.  Blend egg yolks and coconut milk together and add to sugar mixture.  Cook over medium heat, stirring constantly until mixture boils.  Remove from heat and stir in salt, vanilla and ½ cup shredded toasted coconut.  Chill in the refrigerator or an ice bath, stirring occasionally, until mixture thickens and mounds up slightly when dropped from a spoon.  

Beat egg whites or reconstituted dried egg white and tartar until stiff peaks form.  Fold into custard.   Whip 1 cup heavy cream until stiff.  Fold into mixture.  Pile into the cooled pie shell and refrigerate while you make the topping.

For the topping, whip the remaining cup of cream with the powdered sugar until stiff peaks form.  Stabilize with ¼ tsp gelatin dissolved in a bit of cream if desired.  Add at the soft peak stage.  Scoop or pipe onto the edge of the pie as desired.  Sprinkle the toasted coconut flakes over the whipped cream.  Refrigerate for a few hours to fully set.  

Enjoy!

2 comments:

Rachel Page said...

Very nice texture. Firmness is just right.

hobby baker said...

Thanks Rachel, I'm really glad you liked it!

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