In her first video, watch Anne make a coconut cream pie with Einkorn crust. She also provides a banana cream pie variation.
Coconut Cream Pie Ingredients
1 can (14 oz) coconut milk
1/2 cup whole milk
2/3 cup sugar
1/3 cup cake flour
1 whole egg + 4 egg yolks
1/4 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened shredded coconut (toast in a pan on the stove or in the oven for about 5 mins)
Whipped Cream Topping Ingredients
1 1/4 cups heavy cream
3 tablespoon powdered sugar
1 tablespoon corn starch
Einkorn Crust Ingredients
1 1/4 cups Einkorn flour
3/8 teaspoon salt
6 tablespoons butter
1/8 cup ice water
Hello today we’re going to make an in corn crust this is going to be a single layer crust so you can make it for your coconut cream pie or banana cream pie start off with one and A3 cups of in corn flour add a/4 teaspoon of
Salt just mix it a little bit with the pastry blender then it calls for six tablespoons of butter you want the butter to be cold and I like to cut it up into to small sizes because it Blends more quickly that way so I cut it up into pieces even smaller than a
Tablespoon each throw that in there and with your pastry blender just cut it in have a knife with you that you can and clear off the blender and cut in some more get more but here and you want to blend until you get as close to small Pebbles as possible
So you can see where we are and you still need a little bit more to make it a little bit more consistent or homogeneous if you have any big clumps of butter cut those in blend them in to make them a little bit smaller okay then you’re going to take three
Tablespoons of cold water I like that to be ice cold so I take my 3 tablespoons of water put it in the freezer for a while then bring it out before it’s frozen so this is very cold but not ice normally with a pie crust you would
Just gently blend that in until it kind of forms a ball but this recipe actually calls for you to squeeze it so I’m going to blend it first with the fork it gets to about this point and then I’m going to squeeze it in my hands so that it all comes
Together again usually with a crust you don’t want to overwork it for some reason with this in corn it doesn’t really matter it’s still going to come out very well so you can see it’s getting closer to being one piece and when I’ve made a ball I’m
Going to put it in stretch tight or somean wrap clean film and then you’re going to put it in the refrigerator for 15 minutes so you can see it’s almost a ball I’m just going to put that in my my cing wrap and put it in the refrigerator I’ll see you in 15
Minutes okay it’s been 15 minutes just have to turn my light on and it’s a bit cold and it’s in the shape of a ball but it’s not so hard that you won’t be able to roll it out easily to roll this out I have put down first some um cling
Wrap on the bottom and then a piece of parchment paper now I’ll put the ball of dough on this and then you could cover this with the plastic wrap and then kind of just mush it down so that you can get a large disc before you start to use the
Rolling pin with this in corn flour it wants to crumble apart so if you keep the plastic wrap on it you’ll be able to prevent that pretty much now you can either remove that wrap and do a top roll of parchment which is what I’m going to try
Here and then start rolling it out with the rolling pin so start from the center and go outward come back to the center roll toward you and then I just flip it so that I’m always doing that and you’ll be able to see the dough underneath the
Parchment and just roll it out until it’s fairly thin and the diameter is big enough so that it’ll fit into your pie pan and every so often you can pull apart the parchment and see how it’s working the parchment is also great because it will uh save you clean up you don’t have
To use flour on it and it allows you to work with this IR corn dough a lot more easily than if you just had it on a mat with some flour and then just used your rolling pin you’re definitely going to want this to be less than a quar of an inch thick
Closer to 18 I would say so it’s getting pretty thin but I still want some more so I’m going to keep rolling it up the parchment will also make it easier for when I want to put it in the pie pan okay let’s take another another look look it all
So now you can see how thin it is now I’m going to take my pie which is a 9 in I’m just going to put it in like this with the parchment on the bottom and the top kind of shape it in there but it’s going to
Go in the refrigerator again and it really should go in about half an hour which allows the gluten to rest and that way it won’t shrink up as much when you’re cooking it and this particular recipe just makes enough for the 1 n in so you don’t have
A lot of dough left over and also by refrigerating it half an hour this parchment will come off more easily and the dough will stay in one piece so I’m going to put that in the fridge for half an hour and then we’ll be back while we’re waiting for the pie
Crust to cool in the refrigerator we’re going to make the pudding that’s going to form the coconut cream for the pie today however I’m actually going to do a twist on it and use banana but we’ll get to that later to start off with in a
Nice pot you’re going to add one and 1/4 cups of heavy cream and a half cup of milk and one can of coconut milk now even though I’m going to be adding banana later I think the flavor of the coconut milk will be fantastic keep this just a medium or low to medium
Heat and it’s going to be cooked until small bubbles start to form on the outside in other words you don’t want it to get to a boil any point it’s just going to be scalded it’s important that you not overcook it otherwise it’ll be burned and if it’s undercooked the pudding will fall Apart so I tend to watch it pretty closely and I don’t heat it quickly so it takes I would say probably at least 10 minutes for me to get it to the point where the small bubbles are formed around the outside there while we’re waiting for that though we can put
Together the next part of the recipe this is 23 of a cup of sugar and I’m going to add 13 cup of flour again it’s the Inon corn flour so if you have somebody who’s Gluten Sensitive they probably can tolerate the iron corn and the crust is iron corn so it’s just
That the pudding be made with I corn as well so I just whisp the two of those together and then we will add eggs four egg yolks plus one full egg mix that together with these ingredients I broke one of the eggs in there so get a bit of that
Out and just rip this up into a nice paste once the milks have scalded we’re going to slowly incorporate the milk into this by doing it slowly it’s called tempering the eggs won’t turn into scrambled eggs and then when everything’s mixed we put it back into the saucepan and will’ll be whisking
Constantly until it’s thicken and you’ll see that momentarily so that looks very nice it’s not lumpy you want to make sure there are no lumps although we will be using the SI later so any lumps that are there will be eradicated because they’re not going to go through the
SI all right this will still be a few minutes so I’m just going to pause here and we will come back once we’re at the scalded stage okay we’re back and we don’t quite have bubbles but you can see that there’s a bit of a skin forming at
The top which means that we’re getting close I’m not going to move it too much while we’re waiting for that because we’re so close for those of you making the coconut cream pie take a sauce pan and put on low medium heat and then take a cup of sweetened shredded
Coconut I think the the bigger flakes are better I only have a thinner flake but that’s okay just put it in the saucepan and you’re just going to watch it it will Brown at first it’ll be quite slow but then it Browns quickly again you don’t want to burn it so just watch
It not every flake’s going to get brown some of them will be white but overall they’ll be toasted and it’ll taste delicious you’ll end up putting 3/4 of that in the coconut cream pudding and reserving one quar to top it when you have the whipped cream layer so again
We’re getting close here but no bubbles yet very close though okay little bubbles are starting to form and I’ve got the skim coat or the SK so I’m going to take it and slowly incorporate it into the eggs and I’m whisking the whole time now it’d be
Great if your bowl just stayed still mine’s moving a little bit but that’s okay I’m sure to whisk fa vigorously in there justan and we’re going to pour it all back no scrambled eggs and then I’m just going to whisk I now have the he kind of
On medium it’s still a little bit on the low side of medium and we’ll just whisk until it starts to thicken again this will take a few minutes you don’t want it to burn you want to make sure that your whisk goes in the corners if I can call it that and
The bottom so that nothing forms at the bottom because that won’t taste good in the pudding the coconut has not yet started to a brown so just keep that there the best time to make this pie is probably in the morning if you can and you want the crust to be cooked first
And you want it to have time to cool down because you don’t really want to put the pudding into a hot crust it’s better I think if it’s at room temp and then the pudding goes in and it’s going to chill for 4 hours at least
If you make it in the morning you can chill it for 4 hours if you make it at night it can chill overnight and the last thing you’re going to do is put the whipped cream on and we’ll get to that later I can feel slightly that it’s starting to second d
Every once in a while you can stop just to see if it has started to boil you’ll get a big bubble that comes up so this hasn’t started to boil yet and you can see where my flame is it’s really not even medium and that’s because I just hate the idea of possibly
Burning something however the coconut has started to Brown it’s basically done actually turn out get back to my stirring Here it’s just starting to to Bubble up here so now let me just let it go a little bit more because I want it to bubble in the middle it’s pretty good okay that’s good now we’re going to vigorously stir for 30 seconds it just needs a little bit more
Okay that should be well done now we’re going to pour it into this bowl my it’s all coming through very well and there really aren’t any loops but you can just smush it down a bit and then you will probably see a little bit of lump in
There but by doing this you’ll have a lovely smooth Hing and there’s a little bit more in here but I get it and at this point you really have a really nice vanilla pudding although it’s made with coconut milk so obviously there’s some coconut so scrape all of that pudding that’s on
The outside of the SI to get that in great now it calls for a half teaspoon of salt and a half it really calls for A4 teaspoon of vanilla but I really like the vanilla flavor so much I make it a half teaspoon which let’s face it is not
A lot so I’m going to add that oops SMS really nice now at this point you would also add 3/4 of a cup of the toasted coconut I’m going to add about the equivalent of some banana it was really just one banana and I cut it into smaller pieces
But I think I’ll add some of the coconut anyway so it’ll be a coconut and banana cream pie and the flavors go together so well why not do it if you feel as though you’ve burned your coconut just throw it out and start again because you don’t want to ruin the
Whole pudding and the Coconut’s pretty inexpensive and it’s quick enough to do so it’s not a big problem to redo it I think I did that the first time okay we’ve got four more minutes before I’m ready to take that crust out and we’ll see you then all right it’s been
Half an hour so I’ve taken this pie crust out now in baking the pie crust I recommend that you take um a baking sheet to put under the pie pan because if some of that crust falls off you don’t want it going into the bottom of your oven because it’ll smell terrible
All right so the first thing I’m going to do is take off the top parchment and you still have to take it off gingerly because the iorn does want to STI the bot you know what the of this is it won’t really matter if you keep that bottom
Crust the bottom parchment because you can ALS always remove it once this thing is cooked so I’m just going to cut around it so we don’t have too much of the paper I just came up with this so we’ll see if it ends up being an ingenious tool or something that’s backfires
Now this little bit is the only part that really kind of hangs over I’m going to just piece some right back on just to make it about as even around as possible now then you want to put some parchment on top of this of course I already had
It on there so I could have kept it but I’ve just got a round parchment I’m going to put in there and to weigh that down so that the center of the crust doesn’t Bubble Up you should put pie weights if you have them if you don’t
Have them you can use Dr dried beans or even rice now I’ve got two different types one is this string which I recently got and then I have these ceramic balls and both work well so that should keep a nice flat shape now I’m going to put it in a 350 Dee
Oven for about 30 minutes and we’ll see how Brown it is at that point again don’t overcook so maybe check it at 25 but it should be 30 to 35 whoops and I told you to put it on this and I didn’t so I’ll put it back on
That got a 25 Dee 25 minute timer we’ll check back with you then and we’re back it’s been 25 5 minutes and I think my pie crust is done luckily none of the crust fell and you can see it’s brown but not overly Brown so the test will be when I
Remove the uh ceramic balls and the chain to see what the bottom crust look looks like if I feel it needs a little bit more cooking I’ll put it back in for a few minutes so let’s take a look they’ll be very hot so I just Ed a
Spoon and Spoon out the ceramic balls and the chain will come out in one piece this let’s take a look looks really good actually so that’s done and now it just has to cool once it gets cooled to room temperature then we’ll put the pudding in it so I’ll put it on
A just on the stove top or you can put it on a cooling rack and it may only take 30 to 60 Minutes for that to cool so once that’s down to room 10 we’ll come back and fill the pot see you then cooling it’s down to room temperature I’m put the rack
Away I was able to lift the crust out by the parchment paper and I can now separate the parchment paper away from that crust and if it’ll come off the bottom I’ll just put my hand under it and look it comes out in one piece and I’ll put
It back in the pie pan so now we are done with with the parchment paper but even if you had kept the parchment in it would have been fine it just wouldn’t have looked as good and just make sure you don’t eat the parchment paper all right now I’m going
To fill the pie crust with the pudding it’s coming right out smells great just spread that around to the ends of the crust I’m going to refrigerate this I’m not going to put a plastic wrap on it but I will probably put uh tent over it just so it doesn’t absorb any flavors
That may be in the refrigerator so since I’m making this at night it’ll refrigerate overnight and then tomorrow morning we’ll make the whipped cream to top it off with if you were to make this earlier in the day you need to cool it at least 4 hours so I’ll see you
Tomorrow morning when we add the whipped cream hi and we’re back now you can see that the pie has chilled overnight it’s nice and solid to make the whipped cream I recommend 1 and 1/2 cups of heavy cream and then four tablespoons of confectionary confectionary sugar which is equivalent to one4
Cup I’m going to put in half a tablespoon of corn starch to stabilize the whipped cream because my Pi is not all going to be eaten at one time so the whipped cream will tend to separate I will also add one tablespoon of vanilla to give it more delicious flavor and the
Vanilla also tends to make it separate more so the corn starch is important but I think that half a tablespoon of corn starch will not impart a flavor of corn starch I really think that a tablespoon does and that’s not a good flavor so I’m now going to whip this until it’s pretty
Stiff and you’ll see me in a moment it is I also just want to comment on when you refrigerate this pie to get it to set do not cover it because that will tend to uh lead to condensation and then you’ll have some wetness on the top
Of the pie which you don’t want so just spoon out all the whipped cream on the top of the pie and then take an off set spatula which is one of my favorite tools along with tongs and kind of frosting the PO so spread out the whipped cream you want to make
Sure it goes to the ends and just do it about as evenly as possible okay now take the rest of your toasted coconut and decorate the top the iron corn flow makes a crust that will stay crunchy somehow even if you have this you know two or three
Days okay so this is what the final pie looks like and we’ll cut a piece first piece is notoriously difficult to get out that again God it’s beautiful so look at that pie and that so there you have a banana coconut cream pie or if you want to live
Out the bananas just a coconut cream pie enjoy