American Pie Council

2016 Professional Entry

 

Sometimes You Feel Like a Nut Coconut Cream Pie

Crust:
Some Times You Feel Like a Nut Coconut Cream Pie

Pie Crust
Crust
2 cup ground Chocolate Sandwich cookie with the Cream Filling
5 tbs butter

Crust:
Combine cookies in a food processor and grind them to a crumb. Pour them into a bowl. Melt butter and mix it into the crumb. Press 1 ½ cups of crumb into each 9” pie pan, use the back of a spoon to form the crumb into a crust. Take an empty pie pan and press it into the pie pan with the crumb and press firmly. Remove empty pan and bake crust for 4 minutes in a 350 degree oven. Remove and let cool.

Pastry Cream

1 ¼ cup sugar
¼ cup plus 2 tbs cornstarch
¼ tsp salt
2 1/8 cup whole milk
½ cup heavy cream
4 lg egg yolks

1 ½ cup unsweetened whipping cream whipped into stiff peaks
3 tsp coconut flavoring
1 cup coconut flake
½ cup toasted coconut flake
32 oz whipping cream whipped with 1 tsp vanilla and 2/3 cup of sugar.


Mix sugar, cornstarch, and salt together in a bowl, add the eggs and1/8 cup of milk and whisk together to form a pale yellow paste.

Combine 2 cups of milk and ½ cup heavy cream in a heavy 3 quart sauce pan. Heat slowly until the mixture just starts to boil. Remove from heat and pour a small amount, ¼ cup, into the egg paste to temper the paste. Blend the remaining Milk into the paste. Pour the liquid through a strainer and return to a clean pan to med to high heat. Whisk continually until the mixtures starts to boil and thicken. Pour into a bowl to cool, place plastic film directly on the cream so that a skin will not form. Once the cream has cooled use a mixer to blend in unsweetened whipped cream, coconut flake and coconut flavoring. The cream needs to be thick enough to hold a slice when cut.

Pour cream into a pie crust and cover with a layer of the sweet whipped cream and sprinkle with toasted coconut flake.

Chocolate Mousse

2 cups Heavy Whipping Cream
14 oz good quality Semi Sweet Chocolate Chips
4 tbs Butter
1 tsp flavorless gelatin powder

In the top of a double boiler combine the Chocolate Chips and Butter. Melt slowly over low heat, do not let the water in the bottom of the double boiler bubble, the extra heat might burn the Chocolate. Stir the Chocolate and Butter until combined and melted. Set the chocolate aside to cool stirring occasionally.

Pour ¼ cup heavy whipping cream into a small bowl and sprinkle in the gelatin. Allow the combination to sit for about 10 minutes. Warm the cream and gelatin but do not let it boil. Stir gelatin mixture into the cooled Chocolate and set a side.

In a bowl beat the remaining cream to medium peaks. Stir ¼ of the whipped cream into the Chocolate mixture. Fold in the rest of the Whipped Cream into the Chocolate being careful not to overwork the Mousse.

Pipe Chocolate mousse onto the coconut cream and dust with chopped almonds.


Andy Hilton, Davenport, FL
2016 Professional - Cream

Filling 1:

Filling 2:

Filling 3:

Instructions: