Pastry Chef Erin Yurkinas from Al Biernat's in Dallas stops by Good Day to make coconut cream pie. Today is National Coconut Cream Pie Day.
Al Biernat's Coconut Cream Pie
All Butter Crust
9inch pie dish buttered
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon dark brown sugar
10 tablespoons salted butter (cold!)
1/4 cup of cold water
Mix all dry ingredients.
Take a standard cheese grater and grate the butter into the flour mixture. Using your hands or mixer let the dough come together slowly adding the cold water one tablespoon at a time. Your dough should be moist but not too wet.
Turn dough into a lightly floured surface and form a ball. Roll dough out to about 1/8 of an inch. Place into the butter pie plate and crimp your edges to your liking.
Place in fridge for about 15min to cool.
350 F degree oven preheated.
First bake - use pie weights or dry beans and bake the pie crust for 15min.
Take out of the oven and remove pie weight. Using a fork- poke a few holes on the bottom of the crust. Bake again - pie weight free - for 20 more minutes.
2 1/2 Whole Milk
5 egg yolks
2 tablespoons sugar
1 tablespoon starch
1tsp Nielsen Massey Madagascar Vanilla Bean Paste
1 cup Coco Lopez coconut cream
I cup toasted coconut flakes (bake at 350 F 10min on a baking sheet stirring half way through)
In a medium stainless steel bowl- mix egg yolks and sugar - set aside
In a medium saucepan over medium high heat - bring milk to a very light boil. Once it begins to fully bubble take off heat.
Slowly add the heated milk into the egg and sugar mixture. Whisking constantly and slowly adding the milk - be sure to do this slowly or you will cook the eggs.
After all is fully incorporated add in coco Lopez , flour, and cornstarch.
Bring back to saucepan at medium heat and whisk until the cream has thickened. About 5minutes.
Strain the cream to remove flour clumps. And rapidly cool. Either in the fridge spread out on a baking sheet or put the pot in an ice water bath.
Once cooled - fold in toasted coconut flakes and vanilla.
Add cream into the pie shell.
Chill your bowl in the freezer 15min.
Using a mixer - add 1 cup whipping cream, 2 tablespoons sugar, and 1 tsp vanilla bean paste.
Whip until stiff peaks form! Pipe onto pie and serve!
Keep this pie cool 😍