Chef Joe Cipro's recipe of the week

Coconut Cream Pie




Dough Ingredients (Serves 6)

1/2 c and 1 Tbsp butter

1/2 c and 3 Tbsp confectioner’s sugar

1 pinch of salt

1 3/4 c all purpose flour

Seeds from one vanilla bean

1 Tbsp lemon zest

2 egg yolks

1 1/2 Tbsp cold milk

1/2 c granulated sugar

Custard Ingredients

1 1/2 c unsweetened coconut milk

1 1/2 c milk

5 egg yolks

1/2 c shredded coconut

1/2 c toasted shredded coconut

2 Tbsp corn starch

3/4 c granulated sugar

Seeds from one vanilla bean

1 tsp coconut extract

Directions For The Dough

Begin by creaming together the butter, confectioner’s sugar, and salt in a food processor. Pulse in the flour, half the seeds from the vanilla bean, lemon zest, and egg yolks. When the mixture begins to come together and looks like coarse breadcrumbs, add the cold milk. Pat together to form a ball of dough.

The less you work a tart dough the better; this will help produce a flaky crust. Roll the dough into a sausage shape and let it rest and cool in the fridge for at least an hour.

When you are ready to bake the tart shell, turn the oven on to 350 degrees, then remove the dough from the fridge and slice into flat pieces. Press and form them into your pie tin and cut off any excess dough that may be spilling over the top of the tin.

Cut a piece of parchment paper slightly larger than the tin and line the tin with the paper. Fill with beans and bake for 15 minutes. Remove the beans and lower the temperature to 325. Bake another seven minutes. Remove and let the tart shell cool.

Directions For The Custard

Bring the coconut milk, sugar, and one cup of the milk to a boil, then reduce to a low simmer. Whisk together the remaining half-cup of milk with the corn starch, coconut extract, and vanilla bean seeds. In a medium sized bowl, temper the egg yolks by whisking in a half-cup of the hot milk mixture. Now, whisk the milk and corn starch mixture into the hot milk with the eggs.

Whisk vigorously for about five minutes over medium-low heat until the mixture thickens. Stir in the coconut. Pour the custard in to the tart shell. Cover in plastic and cool for at least two hours before serving.