![]() For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine.Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight. Spread the filling into the cooled pie crust. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. ![]() Pour the custard back into the pan and place over medium-low heat. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Heat over medium heat until barely simmering. ![]() Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined.Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack. Remove from the oven and lift the sides of the parchment to remove the beans. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Arrange a rack in the center of the oven and preheat to 400 degrees F.Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick.Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.) For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined.
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