This pie isn’t French in any respect. Actually, it originated in United States port towns like New Orleans, Louisiana, and used to be first made with elements from French Guiana, which is most likely the way it were given its identify.
French Coconut Pie
Makes 1 (9-inch) pie
- All-Butter Pie Dough (recipe follows)
- 1½ cups (300 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour, plus extra for dusting
- ¼ teaspoon kosher salt
- 3 massive eggs (150 grams), room temperature
- 6 tablespoons (84 grams) unsalted butter, melted and cooled rather
- 1½ teaspoons (6 grams) vanilla extract, divided
- ¾ cup (180 grams) entire buttermilk, room temperature
- 2 cups (200 grams) evenly packed sweetened flaked coconut, coarsely chopped
- ½ cup (120 grams) chilly heavy whipping cream
- Garnish: toasted sweetened flaked coconut
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Place oven rack in backside 3rd of oven. Preheat oven to 400°F (200°C).
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On a evenly floured floor, roll All-Butter Pie Dough right into a 12-inch circle (about ⅛ inch thick). Switch to a 9-inch pie pan, urgent into backside and up aspects. Trim extra dough to ½ inch past fringe of pan, if wanted. Fold edges below, and crimp as desired. Freeze till company, about quarter-hour.
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In a big bowl, whisk in combination sugar, flour, and salt. Whisk in eggs, melted butter, and 1 teaspoon (4 grams) vanilla till blended. Whisk in buttermilk. Stir in chopped coconut. Pour into ready crust.
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Bake for 18 to twenty mins. Loosely quilt with foil, and scale back oven temperature to 350°F (180°C); bake till edges are set however heart nonetheless has a slight jiggle and an instant-read thermometer inserted in heart registers 200°F (93°C), 40 to 45 mins extra. (The pie might puff when got rid of from the oven after which deflate rather because it cools.) Let cool totally on a cord rack. Refrigerate till able to serve.
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Simply sooner than serving, in a medium bowl, whisk in combination chilly cream and last ½ teaspoon (2 grams) vanilla till thickened and medium-stiff peaks shape.
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Spoon onto pie, and garnish with toasted coconut, if desired. Refrigerate in an hermetic container for as much as 3 days.
All-Butter Pie Dough
Makes 1 (9-inch) crust
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) chilly unsalted butter, cubed
- ¼ cup (60 grams) ice water, plus extra if wanted
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Within the paintings bowl of a meals processor, pulse flour and salt till blended. Upload chilly butter, and pulse till combination is crumbly and butter items are pea-size. With processor working, upload ¼ cup (60 grams) ice water in a sluggish, secure flow simply till dough comes in combination. (Combination might seem crumbly. It must be wet and hang in combination when pinched.) Upload extra ice water if wanted.
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Prove dough onto a blank floor, and form right into a disk. Tightly wrap in plastic wrap. Refrigerate for a minimum of 1 hour or as much as 2 days. Let dough stand at room temperature for 10 to fifteen mins sooner than rolling if refrigerating for longer than 1 hour.
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