Coconut Cream Pie

Hi!
If there is anyone out there who has been expecting updates every week, i'm sorry I seem to be failing at that lately.  I've gotten into Pinterest and all I seem to do is look at pins whenever i'm online, it's pretty amazing the things you find on there lol.  Anyway, today I have Coconut Cream Pie!

Yay! I'm quite happy with the way it turned out. It's another recipe i've never made before so I wasn't really sure what to expect.  My family loved it but i'm pretty sure they just love any type of pie lol.  It was not too sweet and it was creamy.  The coconut gives it an interesting texture.

Here is the recipe :)

Coconut Cream Pie Recipe

Ingredients

For the Pastry:

• 175 grams plain flour
• 100 grams cold butter (cut into small pieces)
• 1 tablespoon icing sugar
• 1 egg yolk

For the Filling:

• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups milk
• 4 eggs
• 3 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 1 cup flaked coconut

For the Vanilla Whipped Cream:

• 1 cup whipping cream
• 1 teaspoon vanilla essence
• 3 tablespoons icing sugar

Method

1. For the Pastry, put the flour, butter, icing sugar, egg yolk and 1 tablespoon of cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. 
2. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and gently press the pastry into a lightly oiled pie dish. Trim and neaten the edges.  
3. Prick the base with a fork, line with foil, shiny side down, and chill for half an hour to an hour (or overnight).Bake the pastry case 'blind' (filled with dry beans) for 15 minutes, then remove the foil and bake a further 5 to 8 minutes until the pastry is pale golden and cooked. Set aside.
4. To make the Filling: In a medium saucepan, combine sugar, flour and salt over a medium heat. Gradually stir in milk. 
5. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
6. Separate the egg yolks from whites. Beat the egg yolks slightly. 
7. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
8. Stir butter, vanilla, and coconut into the hot mixture. 
9. Pour the hot filling into the baked pie crust and leave it out to cool.
10. To make the vanilla cream topping: In a mixing bowl, Combine the cream, vanilla essence and icing sugar and beat to soft peaks and spread on top of the cooled coconut cream filling. Sprinkle with toasted coconut and serve. 

Tip: When you are making the filling, watch the saucepan like a hawk because if you turn away for a minute, it may start to burn (I may or may not be speaking from personal experience...).  Make your pie crust well before you start the filling. I tried to multitask by keeping an eye on the pie crust in the oven while making the filling on the stove. Not pretty.

Moral of this story: Don't be a hero, Multitasking isn't kind to the uncoordinated.

Happy Halloween :) even though its like 12:45am so technically, its not halloween anymore.  Next week I will try to post something halloween related since Bakery Story has Halloween items for a limited time.

♡ B

Pecan Pie

So I lied at the end of my last post. Pecan Pie post is finally here (two weeks later! Ooops)

Ok, so my Pecan Pie looks nothing like the one from Bakery Story LOL but it's all about the taste right? I've never tried pecan pie before so I was keen to give this recipe a go. I liked how the pecans are arranged on the bottom of the pastry shell before you pour the liquid on top and as the pie bakes, the pecans rise to the top. I probably sound stupid 'coz I was totally like OMG magic! haha. I had hard times trying to cut slices without the pecans falling off and leaving big gaping holes lol.

Pecan Pie Recipe

Ingredients:

For the Pastry

• 175g plain flour
• 100g cold butter , cut into small pieces
• 1 tbsp icing sugar
• 1 egg yolk

For the Filling

• 90g butter, melted
• 2/3 cup golden syrup
• 1/3 cup brown sugar
• 2 eggs
• 1/2 cup flour
• 1/2 tsp baking powder
• 1 cup pecan nuts

Method:

1. For the Pastry, put the flour, butter, icing sugar, egg yolk and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. 
2. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and gently press the pastry into a lightly oiled pie dish. Trim and neaten the edges. The pastry is quite rich, so don't worry if it cracks, just press it back together. 
3. Prick the base with a fork, line with foil, shiny side down, and chill for half an hour to an hour (or overnight).Bake the pastry case 'blind' (filled with dry beans) for 15 minutes, then remove the foil and bake a further 5 to 8 minutes until the pastry is pale golden and cooked. Set aside.
4. In a large bowl, melt the butter, stir in golden syrup, brown sugar and lightly beaten eggs. 
5. Add sifted flour and baking powder, stir until smooth. 
6. Sprinkle pecan nuts over the baked pastry base, then pour in the filling mixture. 
7. Place the pie in the oven and bake at 180°C for 30 minutes until firm and dark golden brown.

Next time: Coconut Cream Pie (notice I said next time and not next week LOL I will aim for next week though!)

♡ B