This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength and inspiration. It's rooted in the local sensibility, but it's a well-traveled, well-informed version of New Orleans cooking.
Provided by William Grimes
Categories pies and tarts, dessert
Time 3h30m
Yield Two 9-inch pies
Number Of Ingredients 14
Steps:
- To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
- Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
- To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
- Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
- Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
- To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #fruit #oven #potluck #dinner-party #holiday-event #picnic #pies #easter #nuts #stove-top #dietary #low-sodium #low-in-something #coconut #to-go #equipment
You'll also love
WENDY BORDEOS
[email protected]I love the combination of coconut and cream in this pie. It's a perfect dessert for any occasion.
Rahab Munjiru
[email protected]This pie is a classic for a reason. It's easy to make and always a crowd-pleaser.
M YeAsin ArFat Opu
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a pie that is both delicious and beautiful.
Cartoon Hank
[email protected]I made this pie for a party and it was a huge hit. Everyone asked for the recipe.
Ibiso Hawartt
[email protected]This pie is perfect for a special occasion. It's beautiful and delicious, and everyone will love it.
Murtajiz Hussain
[email protected]I've never had coconut cream pie before, but I was pleasantly surprised by how much I enjoyed this one.
Stupid Rat
[email protected]This pie was a disaster! The crust was undercooked and the filling was runny. I had to throw the whole thing away.
Razz YT
[email protected]The crust was a little soggy, but the filling was delicious. I would try a different crust recipe next time.
Zander Van Rooyen
[email protected]This pie was a bit too sweet for my taste, but overall it was still a good dessert.
Aqash Jutt
[email protected]I'm not usually a big fan of coconut cream pie, but this one changed my mind. It was light and fluffy, with just the right amount of sweetness.
andrew mawanda
[email protected]Coconut lovers will rejoice over this pie. It's packed with coconut flavor, from the crust to the filling.
Ahmad Arif
[email protected]This pie is a classic for a reason! It's creamy, decadent, and sure to please everyone.
Gabriella Lovera
[email protected]I've made this pie several times now, and it's always a hit. The recipe is easy to follow, and the results are always delicious.
Kahli Mohamed Nour
[email protected]This coconut cream pie was a delightful treat! The filling was creamy and flavorful, and the crust was perfectly flaky. I loved the combination of textures and flavors.