Pumpkin Pie v 3

This issue I’ve struggled with using the Cook’s Illustrated pumpkin pie is a pie that wouldn’t set.  I found this version that uses the concepts that I liked (blooming the spices, making a warm custard, and using fresh dairy), while making a pie with better structure.  In the recipe, I actually amped up the spices which makes it a bit more festive.

INGREDIENTS – for 1 pie

• In a small saucepan, heat the following ingredients to concentrate flavors:
• 15 oz (small can) of pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup – optional
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Pinch allspice

In a medium bowl, beat

• 3/4 cup heavy cream, warmed
• 1/4 cup whole milk, warmed
• 2 whole eggs + 1 egg yolk

Slowly whisk the warmed milk mixture. Avoid adding air bubbles

Pour into a blind baked pie crust and bake at 400 degrees for 10 minutes, then reduce to 350, baking for another 40-50 minutes until it is just jiggly in the middle

Turn off the oven and open the door just a crack to let the pie cool slowly. This helps reduce the cracking. Remove from oven when the pie is just above room temperature.

Catherine’s Sweet Potato and Coconut Haupia Pie

Shortbread Crust

• 6 TBSP unsalted butter
• 1 TBSP sugar
• 3/4 cup flour
• 1/2 cup roasted macadamias or coconut
• pinch of salt if nuts are unsalted

1. Preheat oven to 350 degrees Fahrenheit. Mix together all the ingredients in a food processor. Press into a 8X8 baking pan. Bake for approximately 15-20 minutes or until golden at the edges.

Potato Filling

• 1 1/2 cups Okinawan purple sweet potatoes, roasted and mashed
• 1/4 cup light brown sugar
• 1 large egg, lightly beaten
• 6-ounces can evaporated milk
• 1 teaspoon vanilla extract

1. Combine all ingredients in a food processor. Pulse until smooth.
2. Raise the oven temperature to 400ºF. Bake for 10 minutes, then lower heat to 325ºF and bake another 30 minutes until the center is set.
3. Allow to cool. Meanwhile, make the coconut topping

Haupia topping

• 2 TBSP granulated sugar
• 2 TBSP cornstarch + 1/3 cup water
• pinch salt
• 1 cup coconut milk
• 1 tablespoon light rum (optional)
• Pinch of salt
• lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish

• In a heavy-bottomed saucepan, combine all ingredients except for garnish, and whisk together thoroughly to eliminate all lumps. Place over medium-high heat. Stirring constantly, bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, 6-8 minutes. Add water to reach desired consistency. Add sugar to taste. Remove from heat and allow to cool just until it is no longer hot.
• Pour the haupia over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.
• Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Serve cold or at room temperature.

Meyer Lemon Curd and Mini Lemon Cream Pies

I created these pies as I was putting together dessert for a family get together this Memorial Day weekend.  I was trying my hand at making lemon curd and had small amounts of cream cheese, heavy cream and Cool Whip in hand.

First, I made the lemon curd.  I started with fresh Meyer lemons from out garden.  These are naturally sweeter and required about half of the recommended amounts of sugar in most recipes.  I got a little worried when the curd was covered in foamy bubbles when I heated it through, but was relieved to realize that they would go away on their own.  I also managed to prevent the dreaded scrambled egg streaks, I think by whisking constantly….which probably led to the foam!  I probably didn’t need to strain it at all.  I also forgot to add the butter, but I actually liked the final product without it.  Brought out that bright tang.  One trick I didn’t try but may consider next time is rubbing the zest through the sugar to release its oils.

As I waited for the curd to cool, I pre-baked the mini pies shells.  I made them using store-bought crust, a Wilton flower cutter and a mini cupcake pan.  I haven’t decided what the best method is for shaping them.  Some of them turn out deeper because the tops held onto the rim of the muffin wells.  They are also more browned once out of the oven.  And the edges of others slide down the wells making more shallow, straight-sided shells.  IN my opinion the straight sided shells look nicer but can’t hold as much filling.  Plus I can’t re-created one or the other so I’ll need to do some experimenting with it.  My hypothesis is that they  become deeper when I stretched the dough a bit to fit into the wells.   That leave more overhang to brown on the tops.

For the filling, I place straight lemon curd on the bottom to get that powerful lemon zing, then added a layer of lemon cream, simple made by adding the lemon curd to whipped cream and cream cheese.  Top it with a bit of lemon zest would bring in the color and add even more ‘real’ taste to this dessert.

LEMON CURD RECIPE

• 1 whole egg and 3 egg yolks
• Scant 1/3-1/2 cup sugar
• Zest from 2 lemons
• 1/2 cup lemon juice
• pinch of salt

1. Rub the zest and sugar through your fingers to release the lemon oils and fragrance.   Place into a small stainless steel saucepan.
2. Whisk in the eggs, then the lemon juice and salt.
3. Turn on the heat on low and stir constantly with a whisk.
4. Once well heated, increase the heat to medium low, continuing to stir.  If becomes frothy, it will be OK.
5. The mixture will eventually thicken, somewhat suddenly. Once it coats the back of a wooden spoon and a finger run over the spoon leaves a line, the curd is ready to be taken off the heat.  The temperature should read 180 degrees Farhenheit to ensure the eggs are cooked.
6. If needed or desired, strain the curd into a bowl.  This will remove scrambled eggs and the zest.  Let cool.

PIE ASSEMBLY.  You will need:

• 1 store bought pie crust (will yield 12 mini pies)
• 2 oz cream cheese
• 4 oz heavy cream (I didn’t have enough, so I had to suplement with Cool Whip)

1. Roll out the ie dough slightly and cut out 12 mini shells.  I use a 4 inch flower cookie cutter, better than a circle cutter because it doesn’t leave excess dough inside the wells.
2. Press the dough into the wells, prick each several times with a knife.\Freeze the dough for 5 minutes.
3. Bake at 400 degerees until light brown, about 5 minutes.
4. Remove from oven and let cool
5. While the shells are baking and cooling, make the lemon cream:
6. 1. Beat the cream cheese until fluffy, then slowly add the heavy cream until the mixture is a heavy whipped cream consistency.  Spoon in the lemon curd to taste.
7. Assemble the pies
8. 1. In a pie shell spoon in straight lemon curd on the bottom
9. 1. On top of the lemon curd, spoon in the lemon cream
10. 1. Top with lemon zest

To make a parfait, layer with graham cracker crumble, straight lemon curd, the cream cheese filling and lemons whipped cream. May also add berries.

Graham Cracker Crumble

Pulse a package of graham crackers into crumbs (14 cracker, 6 Oz, makes about 1 cup). Add 1 stick of melted butter and 2 TBSP sugar

Bake at 325 for 10 minutes, stirring at the midpoint.

 

Pumpkin Pie v 2.0

Modifications from the original recipe  published by Cook’s Illustrated include a reduction in sugar and dairy.  The original was a bit too sweet for me and I was consistently unsuccessful at getting the pie to set.  This past Thanksgiving, I cut the milk to only 2/3 cup, and although it tasted fine, it lost that custardy texture that I loved.  The proportions listed below are hopefully a good compromise between soft, light texture and structure.  My pie often cracked as well, so I will try the oven cooling trick next time.

Combine:

• 3/4 c slightly warmed heavy cream
• 3/4 c slightly warmed milk
• 3 eggs + 2 yolks (careful not to add to too warm milk!)
• 1 tsp vanilla
• Whisk these ingredients together in a large measuring cup and set aside

In a large saucepan, add:

• 15 oz canned pumpkin (small can)
• 15 oz candied yams, drained
• 2/3 c sugar
• 1/4 c maple syrup
• 2 tsp fresh grated ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• Heat all ingredients on medium to a sputtering simmer (7 minutes).  Continue to cook till thick and shiny (another 10-15 minutes).

Place the pumpkin mixture into a food processor along with enough milk mixture to ensure that the pumpkin is thoroughly blended. Pulse till smooth.

Whisk remaining milk mixture into the pumpkin mixture (temper first!) while still warm, but not super hot.  Then press mixture though a sieve back into the measuring cup.  Pour into blind-baked shells and bake at 400 degrees X 10 minutes, then 300 degrees for 30-40 minutes till center 2 inches is still jiggly.  Thermometer should read 175 in the center of the pie.

Turn off the oven and leave the door ajar with a wooden spoon for an hour or so until the pie is only warm to the touch.  This supposedly prevents cracking.

Total amount of filling and bake time is highly dependent on how fine the sieve is!  If crust is browning too quickly, cover with foil.

This recipe can make 1 small shallow pies and one large pie.

Blind baking the pie crust.

1. Roll out the crust so there is a half in overhang.  Tuck the over hang under and crimp.  Crimping prevents the crust from sliding down the pan.
2. Dock the sides and bottom of the pan
3. Place in the freezer for about 2 hours
4. Set oven at 350 degrees
5. Cover crust with crumpled parchment paper, and fill with rice until almost the top of the crust
6. Bake for 15 minutes, then remove parchment and rice and continue to bake another 5 minutes.  Crust should be crisp but not too browned

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Lemon Chiffon Pie

Adapted from From Cook’s Illustrated (Note: the original recipe called for a total of 1 1/4 cup sugar which was way to sweet, so I think cutting down the sugar will help.  Also, I used Meyer lemons from the backyard which are sweeter than regular lemons which may explain why the lemon curd was too sweet.

First made for the Family for Christmas dinner 2015

Graham Cracker Crust

• 1 package graham crackers (9 whole crackers)
• 3 TBSP sugar
• 5 TBSP melted butter
• Pinch saltFOR THE CRUST: Adjust oven rack to lower-middle position and heat to 325°F. Process graham crackers until finely ground, about 30 seconds (about 1 1/4 c. crumbs). Add sugar and salt and pulse until mixture resembles wet sand.Transfer crumbs to 9-inch pie plate or springform pan. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.

Lemon Curd Filling

• (1/2 tsp. unflavored gelatin + 2 TBSP water) X 2
• 4 TBSP water
• 5 eggs (2 whole, 3 separated)
• 7/8 cup sugar (3/4 cup for lemon curd and 1/8 cup for cream cheese filling)
• 1 TBSP cornstarch
• pinch salt
• 1 TBSP grated lemon zest
• 3/4 cup Meyer lemon juice (3 juicy lemons)

• Sprinkle 1/2 tsp gelatin over 2 Tbs water in a small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 tsp gelatin, and remaining 2 Tbs water.  This is for BOTH lemon curd and cream cheese fillings
• Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 3/4 cup sugar, cornstarch and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes. A thermometer should register around 170 degrees.  Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
• Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer.

Cream Cheese Filling

• 1/4 cup heavy cream
• 4 oz cream cheese, cut into 1/2-inch pieces, softened

• Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now empty bowl.
• Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 c. sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over cured, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.  Do not cover with plastic if not necessary as the plastic will stick to the top of the pie

 

Custardy Pumpkin Pie

This is simply THE best!  From Cook’s Illustrated

First made Thanksgiving 2010

Combine:

• 1 c heavy cream
• 1 c milk
• 3 eggs + 2 yolks
• 1 tsp vanilla
• Whisk these ingredients together in a large measuring cup and set aside

In a large saucepan, add:

• 15 oz canned pumpkin (small can)
• 15 oz candied yams, drained
• 3/4 c sugar
• 1/4 c maple syrup
• 2 tsp fresh grated ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• Heat all ingredients on medium to a sputtering simmer (7 minutes).  Continue to cook till thick and shiny (another 10-15 minutes).  Lumps of potato should be gone and the filling should be pretty smooth.  This will prevent excess loss of solid during straining.

Whisk milk mixture into the pumpkin mixture  in the saucepan (temper first!) while still warm, but not super hot.  Then press mixture though a sieve back into the measuring cup.  Pour into blind-baked shells and bake at 400 degrees X 10 minutes, the 300 degrees for 20-25 minutes till center 2 inches is still jiggly.

Total amount of filling and bake time is highly dependent on how fine the sieve is!  If crust is browning too quickly, cover with foil.

This recipe can make 2 small shallow pies or one large pie.

Blind baking the pie crust.

1. Roll out the crust so there is a half in overhang.  Tuck the over hang under and crimp.  Crimping prevents the crust from sliding down the pan.
2. Dock the sides and bottom of the pan
3. Place in the freezer for about 2 hours
4. Set oven at 350 degrees
5. Cover crust with crumpled parchment paper, and fill with rice until almost the top of the crust
6. Bake for 15 minutes, then remove parchment and rice and continue to bake another 5 minutes.  Crust should be crisp but not too browned

Apple Maple Puff Pastry

This was a new edition to the Thanksgiving table this year.  It was a big hit!

Ingredients (makes two pieces, serves 12):

12 apples

4 TBSP butter

4 TBSP maple syrup

1/2-1/3 cup brown sugar

1/2 tsp vanilla

2 tsp cinnamon

Pinch salt

Directions:

Put apples, butter, sugar, maple syrup and cinnamon in a saucepan. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are tender and slightly soft. Remove from heat and allow to cool to room temperature.

Preheat oven to 400F or according to instructions on puff pastry packaging. Line 2 baking sheets with parchment paper.

Place one piece of puff pastry on the first sheet, and spoon the half of  the apple mixture to one side of the pastry. Fold the puff pasty over to cover the mixture. Seal the edges with a fork. (Note: try to pile on the filling as the puff pastry cavity will expand as it bakes)  Repeat on the other puff pastry.

Brush the tops of the puff pastries with the beaten egg and sprinkle a generous amount of coarse sugar.

Cut a few little slits with a sharp paring knife on top of the pie to let the air out while baking.

Bake for 25 minutes, or until pastry puffs up and turns golden brown.

Serve warm or at room temperature.

Mini coconut banana cream pie with chocolate

I revisited my coconut cream pie recipe for a dinner party. I’ve great success with this pie, and I wanted to see if I could present it Ina prettier way. I used my mini muffin tin and lined them with cups shaped like flowers (made by Wilton). The petals extend above the rim of the tin which allows me to fill them a little more than if I had regular muffin papers. Plus they are easier to pick up. These are just one bite treats, so they are great to bring to casual potlucks. I combined these with my Nutella brownies and mini apple tarts. They came out so cute and sweet. This recipe and technique will be sticking around!

Changes to the original recipe include the addition of almonds to the crust

Yields about 24 mini pies

INGREDIENTS-CRUST
4 graham cracker sheets
1/4 c sugar
1/4 c sliced almonds
1/4 shredded coconut
Pinch of salt
4 tbsp melted butter

INGREDIENTS-FILLING
7oz (half can) coconut milk
1/2 c milk
1/3 c sugar
1/3 c coconut
1/8 tsp salt
2 tbsp corn starch
2 egg yolks
3/4 tsp vanilla
1 tbsp butter
1/2 c chocolate chips
Few tbsp heavy cream

INGREDIENTS-TOPPING
3/4 c heavy cream
2 tbsp powdered sugar
1 tsp vanilla
1/2 c shredded coconut

YIELDS 24 pies

INSTRUCTIONS
Place the crust ingredients into the food processor and pulse till uniform crumbs form and butter is well distributed.
Place about 1 TBSP mixture on the bottom of each well, pressing them gently with the back of a measuring spoon to create a little well.  Place one slice of banana in each pie.
Bake at 325 degrees for 8 to 10 minutes until fragrant and golden brown
While the crust bakes, set up a double boiler with a small sauce pan filled with boiling water under a glass bowl. Place the chocolate and heavy cream in the bowl and allow to melt and incorporate gently
Once the crust are ready, spoon a bit of chocolate into each well to cover the bottom
Next prepare the custard. In a 2 quart sauce pan, gently heat the coconut milk, milk, coconut, salt and half of the total sugar. Keep hot while you beat the egg yolks, cornstarch and remaining sugar in a glass bowl.
Temper the edge mixture by slowly adding about a third of the milk mixture to the egg mixture while whisking constantly. Then add the rest of the milk mixture. Return the mixture to the sauce pan.
Bring the mixture back to a boil while constantly whisking. When bubbles form once you stop whisking and the custard has thickened, turn off the heat. Add butter and vanilla. Taste to adjust seasoning.
Pipe into each well and chill
While waiting for the pies I chill, toast the coconut. Make the whipped cream by whipping
the heavy cream, vanilla and powdered sugar
Pipe the whipped cream on top of chilled pies and then top with toasted coconut

caramel coconut banana cream pie

My sister’s boyfriend was so nice to invite us for dinner last weekend!  We dined on Sicilian-style pizza and fresh penne with tomato vodka sauce (so so good!)

I brought along this pie and a bottle of wine to his cute little wood plank walled ‘cabin’ just close enough to the ocean to be kissed by the coastal chill for most of the year.

I was a little nervous about making this pie.  It’s the first of its kind I have made.  I’d never made a graham cracker crust before, but was so so much easier than making a pastry crust (I’ve failed miserably with that!), making caramel from scratch and making a custard over the stove with dairy and eggs was a little intimidating.  Turns  out that the recipe is pretty forgiving, and although there are several components to this pie, all it takes is a little patience to ensure that all of the ingredients come together properly.

I chose to adapt my recipe from Cook’s Illustrated Recipe because they used coconut milk along with whole milk for the filling.  Not only would this provide more coconut flavor, but the pie will also have less dairy, which is good for my fairly lactose-intolerant sister.

I was pretty proud of my pie!  No lumps or scrambled eggs in the filling that I feared, not too sweet (I cut the sugar down from the original recipe), lots of coconut flavor and the crust stayed intact when I cut into it.

Modifications I would make the next time I make this with 2 layers of bananas, 2 layers deep (as reflected in the recipe).  I didn’t really care for the caramel on the bottom of the crust, as much as I think I would like chocolate sauce….so next, it will be chocolate!  I also ran across a almond graham cracker crust recipe that i may try next time….a chocolate coconut banana cream pie with almond graham cracker crust!

INGREDIENTS

CRUST

• 8 graham crackers
• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter melted and cooled

CRUST with ALMONDS (think almond joy!)

• 1 cup slivered almonds, toasted
• 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

BANANA-CARAMEL

• 1/2 cup granulated sugar
• 3 tablespoons water
• 3 tablespoons heavy cream
• pinch table salt
• 2 tablespoons unsalted butter
• 4 medium bananas , slightly under-ripe (5 to 6 ounces each)

FOR CHOCOLATE SUBSTITUTE FOR CARAMEL

2/3 cups chocolate chips

2 tablespoons butter

FILLING

• 1 can coconut milk (14 ounces)
• 1 cup whole milk
• 1/2 cup unsweetened shredded coconut
• 1/3-1/2 cup granulated sugar
• 1 tablespoon granulated sugar
• 3/8 teaspoon table salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter , cut into 2 pieces
• 1 teaspoon vanilla extract

WHIPPED CREAM

• 1 1/2 cups heavy cream (cold)
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut ,toasted in a small dry skillet until golden brown (for garnish)

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse graham crackers, coconut, and sugar to fine crumbs, process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. While crust cools, bring sugar and water to boil over high heat in small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.

4. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter, vanilla, and rum until butter is fully incorporated.

• 3. When caramel is cool, peel bananas; slice each crosswise into 3/8-inch-thick rounds. Arrange slices in 2 layers on top of caramel; set aside.

Pour half of the hot filling over the bananas and smooth surface with rubber spatula; add a second layer of banana, then spread remaining filling over the bananas; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

5. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.