Coconut Cream Fried Pies
Makes 12 pies
Total time: 30 minutes + chilling
HEAT
1 cup whole milk
1 cup coconut milk
WHISK TOGETHER:
1/2 cup cream of coconut
1/4 cup cornstarch
1/4 t. kosher salt
2 eggs
OFF HEAT, STIR IN.
1 1/2 cups shredded coconut, toasted
2 T. unsalted butter
1/2 t. vanilla extract
PREPARE, GARNISH FRIED PIES
1 recipe Fried Pie Dough, Page49
Melted chocolate
Toasted shredded coconut
Heat whole milk and coconut milk in a saucepan over medium until bubbles form around the edge. Remove pan from burner. Whisk cream of coconut, cornstarch, and salt together in a bowl. Add eggs, whisk until smooth, then gradually whisk in 1/2 of the hot milk. Pour the eggmilk mixture into the milk remaining in the pan and cook over medium heat until thick, whisking often. Boil filling for 1 minute to thicken and eliminate the starchy taste. Off heat, stir in coconut, butter, and vanilla. Transfer to a bowl and cover with plastic wrap, pressing it onto the surface to prevent a skin from forming; chill filling until cold. Prepare pie dough, then fill and fry as on Page 50. Drizzle pies with chocolate and sprinkle with toasted coconut.
FOR THE DOUGH
GRIND, WHISK TOGETHER:
1/2 cup sliced almonds
2 1/2 cups allpurpose flour
1 T. sugar
1 t. table salt
CUT IN, COMBINE AND BLEND.
I stick unsalted butter, cold, cubed (8 T.)
2 T. vegetable shortening, cold, cubed
2/3 cup cold water
1 egg, beaten
1 t. white vinegar
FRY IN:
Vegetable oil
Fried pie dough has to be sturdy enough to hold up in the hot oil, yet remain tender too. That's why you see some notsotypical pie dough ingredients here, like an egg and ground almonds. They provide structure but won't make the dough tough like additional flour can.
Grind almonds in a food processor until fine, then whisk together with flour, sugar, and salt.
Cut in butter and shortening with a pastry blender until butter is pea size. Combine water, egg, and vinegar together in a measuring cup.
Pour egg mixture into the dough, blending with a fork until it holds together. Divide dough in half, shape into 2 disks, and wrap each in plastic. Chill at least 30 minutes before rolling and filling
Makes 12 pies
Total time: 30 minutes + chilling
HEAT
1 cup whole milk
1 cup coconut milk
WHISK TOGETHER:
1/2 cup cream of coconut
1/4 cup cornstarch
1/4 t. kosher salt
2 eggs
OFF HEAT, STIR IN.
1 1/2 cups shredded coconut, toasted
2 T. unsalted butter
1/2 t. vanilla extract
PREPARE, GARNISH FRIED PIES
1 recipe Fried Pie Dough, Page49
Melted chocolate
Toasted shredded coconut
Heat whole milk and coconut milk in a saucepan over medium until bubbles form around the edge. Remove pan from burner. Whisk cream of coconut, cornstarch, and salt together in a bowl. Add eggs, whisk until smooth, then gradually whisk in 1/2 of the hot milk. Pour the eggmilk mixture into the milk remaining in the pan and cook over medium heat until thick, whisking often. Boil filling for 1 minute to thicken and eliminate the starchy taste. Off heat, stir in coconut, butter, and vanilla. Transfer to a bowl and cover with plastic wrap, pressing it onto the surface to prevent a skin from forming; chill filling until cold. Prepare pie dough, then fill and fry as on Page 50. Drizzle pies with chocolate and sprinkle with toasted coconut.
FOR THE DOUGH
GRIND, WHISK TOGETHER:
1/2 cup sliced almonds
2 1/2 cups allpurpose flour
1 T. sugar
1 t. table salt
CUT IN, COMBINE AND BLEND.
I stick unsalted butter, cold, cubed (8 T.)
2 T. vegetable shortening, cold, cubed
2/3 cup cold water
1 egg, beaten
1 t. white vinegar
FRY IN:
Vegetable oil
Fried pie dough has to be sturdy enough to hold up in the hot oil, yet remain tender too. That's why you see some notsotypical pie dough ingredients here, like an egg and ground almonds. They provide structure but won't make the dough tough like additional flour can.
Grind almonds in a food processor until fine, then whisk together with flour, sugar, and salt.
Cut in butter and shortening with a pastry blender until butter is pea size. Combine water, egg, and vinegar together in a measuring cup.
Pour egg mixture into the dough, blending with a fork until it holds together. Divide dough in half, shape into 2 disks, and wrap each in plastic. Chill at least 30 minutes before rolling and filling
