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FERNA COCONUT CREAM PIE
CRUST
| Ingredients |
Quantity |
| All purpose flour |
2 1/2 cups |
| Sugar |
2 1/2 tbsps. |
| FERNA IODIZED SALT |
1/2 tsp. |
| Margarine, chilled and cut |
3/4 cup |
| Cold water |
1/3 cup |
| Egg, separated |
1 pc. |
PROCEDURE
Put flour, sugar and FERNA
IODIZED SALT in the bowl of the food processor.
Pulse to combine. Add margarine and process
until crumbly. Combine egg yolks and cold water
and gradually pour into the feeding tube of
the food processor. Process until the dough
holds together. Wrap dough in plastic wrap and
chill for 30 minutes before rolling out. After
resting in the refrigerator, roll out dough
to about 2 inches wider than the diameter of
a pie plate. Chill again for minimum of 15 minutes.
Prick with fork all over to prevent crust from
puffing while baking. Blind bake at 4000F for
15 minutes then remove the pie weights. Lower
temperature to 3750F and continue to bake the
crust for 15 to 17 minutes. Remove the baked
crust in the oven then brush with slightly beaten
egg whites to prevent the filling from leaking.
Put the pie shell back in the hot oven for 2
minutes. Remove the pie shell from the oven
and put it on a wire rack to cool.
FILLING
| Ingredients |
Quantity |
| Young coconut |
4 cups |
| Coconut juice |
2 cups |
| Evaporated milk |
1 cup |
| Sugar |
1/2 cup |
| Condensed milk |
1/3 cup |
| Cornstarch |
3/4 cup |
PROCEDURE
Combine coconut, 1cup coconut juice, evaporated
milk, condensed milk and sugar in a saucepan.
Cook over medium heat for about 8 minutes. Dissolve
cornstarch in the remaining 1 cup coconut juice.
When the mixture begins to boil, add the dissolved
cornstarch mixture and quickly stir for 5 minutes.
Set aside.
CUSTARD
| Ingredients |
Quantity |
| Sugar |
1/3 cup |
| All purpose flour |
1/4 cup |
| FERNA IODIZED SALT |
1/4 tsp. |
| Fresh Milk |
1 cup |
| Eggs, slightly beaten |
2 pcs. |
| FERNA VANILLA POWDER |
pinch |
PROCEDURE
In a small saucepan, combine sugar, flour, FERNA
IODIZED SALT, FERNA VANILLA POWDER and fresh
milk. Cook over low heat until mixture begins
to boil. Remove from heat then add half of the
milk mixture onto slightly beaten eggs. Mix
until smooth and return to the rest of the mixture.
Cook until creamy. Set aside.
MERINGUE
| Ingredients |
Quantity |
| FERNA EGG ALBUMEN POWDER + 8 tbsps. water |
4 tbsps. |
| FERNA CREAM OF TARTAR |
1/4 tsp. |
| Sugar |
1/2 cup |
| FERNA IODIZED SALT |
pinch |
PROCEDURE
Prepare this meringue after you have finished
assembling the pie. This should be done last.
In the bowl of mixer, beat all ingredients until
thick, glossy though not dry. Transfer in a
piping bag with big star piping tube attracted
to it. Pipe on top of the pie. Using blow torch,
briefly brown the meringue. Refrigerate until
ready to serve.
TO ASSEMBLE
1. Spread the custard filling on top of the
baked pie shell.
2. Spoon the coconut filling on top of the custard
filling. Smoothen using a small off set spatula.
3. Top with the meringue. Using blow torch,
briefly brown the meringue. Refrigerate until
ready to serve.
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