“This is a recipe for our coconut cream pie. With the cold weather upon us, it’s got us dreaming of warm sunny days and this pie is our respite.” - Matt McClure
- 20g (4 tbsp) unsweetened shredded coconut, toasted
- 142g (1 package) graham crackers
- 25g (2 tbsp) granulated sugar
- 70g (2 1/2 tbsp) butter, melted
Grind coconut and crackers to fine crumbs together in the robot coupe. Stir in sugar and butter. Press firmly into a pie pan. Bake at 325, low fan, until crust is set and deeply golden, 15-20 minutes.
- 14 oz can coconut milk
- 244g (1 cup) milk
- 40g (1/4 cup) unsweetened shredded coconut, coarsely ground
- 132g (2/3 cup) granulated sugar
- 1/2 tsp salt
- 90g (5 eggs) yolks
- 32g (1/4 cup) cornstarch
- 1 1/2 tsp vanilla paste
- 28g (1 oz) butter
Heat both milks with the coconut. Meanwhile, whisk together the sugar, salt, egg yolks, and cornstarch. When the milk is at a simmer, temper in the egg mixture. Continue to cook, stirring constantly, until the custard thickens. Stir in the vanilla paste and butter, and then pour into the baked pie crust.
Cover the surface with plastic wrap and refrigerate until chilled and set.
- 2 tsp gelatin
- 8 tsp cold water
- 238g (1 cup) heavy cream
- 60g (1/4 cup) powdered sugar
Bloom gelatin in cold water for 5 minutes. Set bowl over a water bath to melt gelatin. Whip cream to soft peaks, gradually adding powdered sugar. Drizzle in melted gelatin and whip to stiff peaks. Garnish pie with whipped cream and additional toasted coconut.
Recipe courtesy of Executive Chef Matt McClure of The Hive in the 21c Museum Hotel Bentonville