Saturday, December 20, 2014

Coconut Cream Pie Squares

It is entirely possible that I forgot to post this recipe back in November.

It is also entirely possible that I wanted to keep it all to myself because I might enjoy these coconut cream pie squares even more than their predecessors.

These babies are addicting!  And I love the shortbread crust and the coconut cream combination, it really does something magical then you put them together!





















Coconut Cream Pie Squares

Ingredients:

Crust:

1 c. butter (softened)
2 c. flour
1/2 c. powdered sugar

Filling:

1 1/2 c. whole milk, divided
2 1/2 tsp unflavored gelatin powder
1 (13.5 oz) can coconut milk
1/2 c. sugar
1/4 c. cornstarch
3 egg yolks
1 whole egg
2 Tbs butter
1 tsp coconut extract
1 3/4 c. cream of coconut
2 c. shredded, sweetened coconut
1 c. unsweetened coconut

Topping:

1 1/2 c. whipping cream
3 Tbs powdered sugar
1 tsp coconut extract
1 tsp unflavored gelatin (optional)
2 Tbs water (optional)

Directions:

Preheat oven to 350.

Line a 13x9 pan with a long sheet of aluminum foil (enough that it hangs over the edges, so you can lift the whole thing out at the end).

In a food processor, pulse together the butter, flour and powdered sugar until it resembles coarse crumbs.  Press into your prepared pan.

Bake for 18-20 minutes.

While that is baking, pour 1/2 c. of the milk into a medium bowl.  Sprinkle the gelatin over the milk and allow it to soften for about 5 minutes.

In a medium/large saucepan, bring the remaining milk and coconut milk to a boil over medium heat.

Add the cornstarch, sugar, egg yolks and egg to the gelatin mixture and whisk until smooth.  Temper the egg mixture with about a half cup of the hot milk mixture (this means, add 1/2 c. of the hot milk to the egg mixture and whisk it until incorporated).  Repeat this process 2 more times, then pour the mixture into the saucepan with the remaining milk and bring it back to a boil, stirring continuously until the mixture is thick.

Remove from heat and stir in the butter until it is melted.  Add the coconut extract, coconut cream, and coconut, stirring until fully incorporated.

Pour into your prepared shortbread crust.  Refrigerate until completely cooled and set (about 6 hours)

Topping:

In a large bowl, whip your cream using a hand mixer until foamy.  Add the powdered sugar and extract and whip until stiff peaks form.  (*Optional: If you want to stabilize your whipped cream, allow the gelatin to soften in the water, then whip it into your whipped cream at this point.  Your cream will hold its shape much longer if stabilized)

When ready to serve, top your pie with the whipped cream.  Sprinkle with toasted coconut if desired.

Enjoy!

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