Tuesday, December 12, 2017

Welcome To The Mind Of Rosie. And Coconut Cream Pie.


The other day, Rosie was trolling on Facebook, chatting up her imaginary friends, and one friend... let's call her... "Debbie," asked Rosie, "Rosie, do you have great recipe for a delicious coconut cream pie you would share?"

Well, no I didn't.  But now I do.

As you know, Rosie loves a challenge.
So she had to come up with a coconut cream pie recipe.

 A good pie starts with a good crust, and I got that in spades.
 Pie Crust
1/2 pack graham crackers (Use Nabisco, not Food Lion.  There is a difference.  Rosie Note:  There's a BIG difference in chocolate chips, too.  Use Nestle's!  Not Food Lion.)
1 dozen ginger snaps  (I use Murray's.)
1/4 cup brown sugar
1 cup sweetened coconut flakes
Process well and press into 9" deep dish pie pan.
I use plastic wrap and a mini rolling pin to get an even crust.

Lightly toast 2 cups coconut flakes. 

For the pie:
 I'm calling this my "Coconut Pudding Pie" because of the consistency.
And after some Monday morning quarterbacking, I think I know what should have been added to give the pie just a bit more body.  Not that anything is wrong with this pie.  It's delicious.  But some people may want something a little sturdier.  Not to worry.  Rosie's got your back.

Rosie's Coconut Pudding Pie
1 can coconut milk
1/2 cup skim milk
1 cup whipping cream
3/4 cup sugar
1/4 tsp kosher salt

Combine all ingredients.  Stir to dissolve sugar.  Heat over low heat, stirring, until boiling.

4 egg yolks, beaten

Slowly drizzle about 2 cups of the hot cream mixture into the beaten yolks, whisking constantly.
This is called "tempering" the yolks.  You want to slowly bring up the temperature of the eggs without scrambling them.  Pour yolk mixture back into cream mixture and stir in:

1/3 cup homemade vanilla pudding mix

Rosie Note:  I happened to have a zip-lock bag of homemade pudding mix (recipe below*) in my fridge and thought this would be an ideal time to use it. 

Another Rosie Note:  Now here's where my Monday morning quarterbacking comes in:  In addition to this homemade custard mix, I would whisk in:

1/3 cup cornstarch

I think the additional cornstarch would give the pie the extra thickening quality and tighter consistency which some might desire.

Bring mixture to simmer over low heat, whisking constantly, until mixture starts to thicken.  Be patient and keep whisking.  Maybe 10 or so minutes.  Until pudding starts to boil.  Whisk faster for another minute.

Remove from heat.

Stir in:
1 TB vanilla
2 TB unsalted butter 
1 cup toasted coconut

Pour into prepared crust.  Cover with plastic wrap touching the surface to prevent a film forming on the pudding.  Refrigerate overnight.

Sprinkle remaining toasted coconut over top.

*Rosie's Homemade Vanilla Pudding Mix
 Vanilla pudding mix:
1 cup sugar
3/4 cup nonfat dry milk powder
3/4 cup cornstarch
1 tsp kosher salt
2 whole vanilla beans 

Whisk together the sugar, dry milk powder, cornstarch, and salt.
Split open vanilla beans and scrape seeds into sugar mixture, whisking to combine evenly.  
Cut pods into pieces, place in airtight container, and add sugar mixture.  Mix well to combine.
Store in fridge.

Now, if you want to know why I keep homemade vanilla pudding mix in my fridge, wonder no more.
Rosie makes a kick-ass Rum Cake, which uses said pudding mix.

And an even kicker-ass Rummy Fruity Bundt Cake


Now, for the step-by-steps.
Slowly whisk the hot cream mixture into the beaten egg yolks.
You don't want to cook the eggs.  Just heat 'em up.
 Return the yolk mixture to the pan and whisk in the vanilla pudding mixture and the cornstarch.

 Cook to thicken, whisking constantly.
Stir in some toasted coconuts.

 Pour hot mixture into prepared crust.

 Cover and refrigerate.
 Try and wait 24 hours for it to set.
Patience, Little One.  Patience.
 And here's your reward!

Thanks to "Debbie" for the inspiration!

And if anybody else has any requests, please meet me on Facebook or e-me at RosieHawthorne@gmail.com.  Thanks!

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