Monday, February 15, 2010
Coconut Cream Trifile "Pie"
I had quite a bit of poundcake leftover from Friday. I froze half, and I put the rest to use in this.
Danny had been reading a story that mentioned coconut cream pie. he asked if we could make one. I absently told him to go look for a recipe, and he immediately turned to the pie section of my 1950 edition of the Betty Crocker Picture Cookbook.
"OK", I thought, "why not?"
Danny wanted chocolate whipped cream which turned out rather well (I used a few tablespoons of powdered cocoa rather than melting and cooling squares of chocolate). I put everything together earlier in the day and by this evening we had a really delicious dessert. Truthfully, it will be even better tomorrow when the poundcake has really absorbed the custard, but then it won't cut into attractive slices for a photograph on the cooking blog.
I cheated and toasted the coconut in a small frying pan on the stove. You really need to watch it when doing coconut that way, but it did save the hassle of heating the oven-and the house smelled so wonderful.
You Will Need:
Stale poundcake, cut into slices to fit the bottom of a pie plate
Custard (recipe follows)
3/4 cup coconut plus 1/4 cup for toasting as a topping
Whipped cream with optional cocoa and powdered sugar
For the custard:
2/3 cup sugar
1/2 tsp salt
2 1/2 tbsp. cornstarch
1 tbsp. AP flour
3 cups whole milk
3 egg yolks, slightly beaten
1 tbsp. butter
1 1/2 tsp. vanilla extract
3/4 cup coconut
In a saucepan mix the sugar, salt, cornstarch, and flour. Slowly add the milk, whisking constantly. Bring to a boil over medium heat. When mixture boils, cook one minute longer, then remove from heat. Add about 1 cup of the mixture slowly to the eggs and whisk quickly. Slowly add another 1/2 cup and mix well. Return egg mixture to pot and return to heat. Whisking constantly, return to a boil over medium heat and then cook one minute longer or until mixture is thickened. Remove from heat, stir in butter and vanilla and fold in coconut. Remove to a clean bowl and cool. When slightly cooled, chill before using.
Pour cooled custard over slices of poundcake in pie plate. Top generously with whipped cream, flavoured and sweetened to your taste, and then toss top with a scattering of toasted coconut. Chill several hours before serving.