Coconut Cream Pie
Recipe:
Ingredients
- 1 9" pie shell (store bought or home made)
- 6 Tbsp. corn starch
- ¾ c. sugar
- ½ tsp. salt
- 3 c. milk
- 3 egg yolks, beaten
- 3 Tbsp. butter, melted
- 1½ tsp. vanilla
- 1 c. sweetened shredded coconut
- For meringue:
- 3 egg whites, room temperature
- ⅛ tsp. cream of tartar
- 1 small (7 oz.) container, marshmallow creme
Instructions
- Bake pie shell according to package directions. Prick with a fork on the bottom. Add pie weights or beans to the bottom of the crust to ensure it doesn't puff up during baking. Let cool completely.
- In a medium saucepan, whisk together the corn starch, sugar and salt. Gradually whisk in the milk. Cook over medium heat, constantly whisking to ensure the milk doesn't scorch or burn. Milk mixture will begin to thicken. When it starts to bubble, stir a little of the hot milk mixture into the egg yolks, then stir the yolks into the remaining hot mixture. Continue to whisk the hot mixture for one minute more then promptly remove from the heat. Whisk in the melted butter, vanilla and coconut. Pour custard into the cooled pie shell. Cover with plastic wrap and chill.
- For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk for 3-5 minute or until stiff peaks form. Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks. Meringue will be firm. Add the meringue to the chilled custard pie, and seal the meringue to the pie crust so it doesn't shrink while baking. Bake at 350 degrees for 10-15 minutes or until golden brown. (I don't recommend making peaks in the meringue, as these tend to burn before the rest of the meringue cooks.) Chill pie until ready to serve. Enjoy!
Chocolate Pecan Pie
Recipe:
TIME
1 1/2 hours, plus at least 1 hour chilling and 4 hours’ cooling
YIELD
8 servings
INGREDIENTS
- For the crust:
- 1 1/4 cups all-purpose flour (150 grams), plus more for dusting
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed
- 2 to 4 tablespoons ice water, as needed
- FOR THE FILLING
- 1 1/2 cups pecan halves (170 grams)
- 6 tablespoons unsalted butter
- 2 ounces bittersweet chocolate, chopped (56 grams)
- 3/4 cup dark corn syrup
- 4 large eggs
- 1/2 cup packed light brown sugar (100 grams)
- 1 tablespoon unsweetened cocoa powder (5 grams)
- 2 tablespoons bourbon
- 1/4 teaspoon fine sea salt
PREPARATION
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
- While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
- Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
- Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
- In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
TIME
1 1/2 hours, plus at least 1 hour chilling and 4 hours’ cooling
YIELD
8 servings
INGREDIENTS
- For the crust:
- 1 1/4 cups all-purpose flour (150 grams), plus more for dusting
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed
- 2 to 4 tablespoons ice water, as needed
- FOR THE FILLING
- 1 1/2 cups pecan halves (170 grams)
- 6 tablespoons unsalted butter
- 2 ounces bittersweet chocolate, chopped (56 grams)
- 3/4 cup dark corn syrup
- 4 large eggs
- 1/2 cup packed light brown sugar (100 grams)
- 1 tablespoon unsweetened cocoa powder (5 grams)
- 2 tablespoons bourbon
- 1/4 teaspoon fine sea salt
PREPARATION
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
- While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
- Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
- Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
- In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
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